Description
Homemade easy italian sausage lasagna brings classic comfort straight from Italian kitchens, layering rich meaty flavors between silky pasta sheets. Rich cheese and hearty tomato sauce create a warm, satisfying meal you’ll crave again and again.
Ingredients
Scale
Pasta:
- 12 lasagna noodles
- 1 package (16 oz/450 g) no-boil lasagna sheets
Meat and Cheese:
- 1 lb (450 g) italian sausage
- 2 cups (480 ml) ricotta cheese
- 3 cups (300 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated parmesan cheese
Sauce and Seasonings:
- 1 jar (24 oz/680 g) marinara sauce
- 2 cloves garlic
- 1 medium onion
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C), preparing a spacious baking dish for layering the lasagna.
- Heat olive oil in a large skillet, sauté finely chopped onions and minced garlic until fragrant and translucent.
- Add italian sausage to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Drain excess fat from the meat mixture and stir in dried basil, oregano, salt, and black pepper for enhanced flavor.
- In a separate mixing bowl, whisk eggs and combine with ricotta cheese, creating a smooth and creamy base for the lasagna.
- Pour marinara sauce into the skillet with cooked sausage, simmering for 5 minutes to meld the flavors together.
- Begin layering the lasagna by spreading a thin layer of meat sauce on the bottom of the baking dish to prevent sticking.
- Arrange a single layer of no-boil lasagna sheets, covering the sauce completely.
- Spread a portion of the ricotta-egg mixture evenly over the pasta sheets, followed by a generous sprinkle of mozzarella and parmesan cheeses.
- Repeat layering process – sauce, pasta sheets, ricotta mixture, and cheeses – until all ingredients are used, ending with a top layer of cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese surface.
- Bake for 25 minutes covered, then remove foil and continue baking for an additional 25 minutes until cheese is golden and bubbly.
- Remove from oven and let the lasagna rest for 15 minutes before serving to allow layers to set and flavors to meld.
Notes
- Choose no-boil lasagna sheets to save time and simplify the cooking process without compromising texture or taste.
- Always drain excess fat from the sausage to prevent a greasy lasagna and ensure a cleaner, more balanced flavor profile.
- Experiment with different Italian sausage variations like spicy or mild to customize the dish to personal taste preferences.
- Let the lasagna rest after baking to help layers stabilize and make cutting and serving much easier without falling apart.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg