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Classic Italian Sausage Lasagna
A staple of Sunday family dinners, this classic Italian sausage lasagna layers a rich, slow-simmered meat sauce with tender noodles and three types of cheese. You'll build a robust foundation by browning pork sausage with garlic and herbs, then letting it meld with crushed tomatoes. Creamy ricotta, mozzarella, and Parmesan melt together for a golden, bubbling top that's impossible to resist. It's a comforting, hearty dish that brings everyone straight to the table.
Ingredients
- 1 lb bulk Italian pork sausage
- 1 medium onion, chopped (½ cup)
- 1 clove garlic, finely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 1 teaspoon sugar
- 2 cups diced tomatoes (from 28-oz can), undrained
- 1 can (15 oz) tomato sauce
- 12 uncooked lasagna noodles
- 1 container (15 oz) ricotta cheese or small-curd cottage cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh or 1½ teaspoons dried oregano leaves
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
- 1Cook the sausage, chopped onion, and garlic in a 12-inch skillet over medium heat until the meat is browned and cooked through. Drain any excess fat.
- 2Stir 2 tablespoons of the parsley, the basil, sugar, diced tomatoes, and tomato sauce into the skillet. Bring the mixture to a boil while stirring occasionally.
- 3Lower the heat and simmer the sauce uncovered for about 45 minutes until it thickens slightly. This slow simmer develops a deeper, richer flavor.
- 4While the sauce simmers, boil and drain the lasagna noodles according to the package directions.
- 5Preheat the oven to 350°F. Combine the ricotta cheese, 1/4 cup of the Parmesan, the remaining 1 tablespoon of parsley, and the oregano in a medium bowl.
- 6Spread 1 cup of the meat sauce in the bottom of an ungreased 13x9-inch baking dish. Arrange 4 cooked noodles over the sauce.
- 7Spread 1 cup of the ricotta mixture over the noodles, followed by 1 cup of the meat sauce. Sprinkle with 2/3 cup of the mozzarella cheese.
- 8Repeat the layers with 4 more noodles, the remaining ricotta mixture, 1 cup of sauce, and 2/3 cup of mozzarella. Top with the last 4 noodles and the remaining sauce.
- 9Sprinkle the top evenly with the remaining mozzarella and 1/4 cup of Parmesan cheese.
- 10Cover the dish and bake for 30 minutes. Remove the cover and bake for another 15 minutes until the cheese is hot and bubbly. Let the lasagna rest for 15 minutes before slicing so the layers set and hold together.
Notes
- Make ahead: Cool the baked lasagna completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 30 minutes.
- Shortcut: Substitute 5 cups of prepared spaghetti sauce with meat for the first eight ingredients to save time.
- Tip: If using store-bought sauce, select a standard consistency rather than an extra-thick variety to ensure the noodles cook properly.