Sausage lasagna is a variation of the classic Italian dish that uses seasoned sausage instead of or alongside ground beef.
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It consists of layers of pasta, hearty sausage-based tomato sauce, creamy ricotta mixture, and melted mozzarella cheese, all baked until golden and bubbling.
This sausage lasagna recipe is a rich and comforting take on the classic Italian dish.
Layers of flavorful sausage-based tomato sauce, creamy ricotta, and melted mozzarella come together in a hearty, satisfying meal. Perfect for family dinners or special gatherings.
Serve with a salad, garlic bread, or homemade focaccia for a complete and delicious meal.
Ingredients You'll Need
- Italian Sausage: Adds rich, savory flavor and hearty texture.
- Crushed Tomatoes & Tomato Sauce: Form a smooth, flavorful sauce base.
- Onion, Garlic, Carrot & Celery: Build depth and enhance the sauce's flavor.
- Dry Red Wine: Balances acidity and enhances richness.
- Heavy Cream (optional): Softens acidity and adds a creamy texture.
- Kosher Salt & Black Pepper: Enhance overall flavor.
- Sugar: Balances acidity for a smoother sauce.
- Dried Thyme: Add earthy aroma.
- Whole Milk Ricotta & Cream Cheese: Create a creamy, rich filling.
- Egg: Binds the ricotta mixture for structure.
- Parmigiano-Reggiano: Adds nutty, salty depth; can be substituted with Parmesan cheese.
- Fresh Basil: Brings freshness and a fragrant touch; can be substituted with 1 to 1½ teaspoons dried oregano.
- Oven-Ready Lasagna Noodles: Absorb moisture while baking, eliminating the need for pre-boiling.
- Mozzarella Cheese: Melts into a gooey, golden topping.
See the recipe card for quantities.
How to Make Sausage Lasagna
Note: Full instructions are provided in the recipe card below.
1. Prepare the Sauce: Brown sausage in olive oil, add minced vegetables and cook until soft. Deglaze with wine, then stir in tomatoes, sauce, cream, and seasonings. Simmer until thick.
2. Make the Ricotta Mixture: Blend ricotta, cream cheese, Parmesan, garlic, salt, and pepper until smooth. Pulse in basil.
3. Assemble the Lasagna: Layer sauce, noodles, ricotta mixture, and mozzarella in a baking dish, repeating until full. Finish with sauce and cheese.
4. Bake the Lasagna: Cover with foil and bake at 375°F. Uncover, increase temperature to 400°F, and bake until golden and bubbling.
5. Rest and Serve: Let sit for 15 minutes before slicing.
Hint: Break the sausage into small pieces so it spreads evenly throughout the layers-large chunks can make the lasagna uneven. Let it rest after baking to help the layers set and make slicing easier.
Storage, Make Ahead, & Freezing
Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F or in the microwave until heated through.
Make-Ahead: Assemble the lasagna up to 1 day in advance, cover tightly, and refrigerate. Add a few extra minutes to the baking time if baking from cold.
Freezing: For unbaked lasagna, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.
For baked lasagna, let it cool completely, cut into portions, and wrap individually. Freeze for up to 3 months. Reheat covered in the oven at 325°F or in the microwave until warm.
Camila's Tips & Variations
- Let the sauce simmer longer for a deeper, richer flavor.
- Use good-quality ricotta and whole milk mozzarella for a creamier texture.
- For a spicier lasagna, choose hot Italian sausage or add red pepper flakes to the sauce.
- Substitute the ricotta with cottage cheese for a lighter version.
- Swap pork sausage for ground beef, or turkey sausage for a leaner option.
- Assemble and refrigerate overnight for better flavor absorption before baking.
Frequently Asked Questions
Can I use regular lasagna noodles instead of oven-ready?
Yes, but you'll need to boil them first according to the package instructions before assembling the lasagna.
How do I prevent watery lasagna?
Simmer the sauce until thick, and let the lasagna rest for at least 15 minutes before slicing.
Can I use a different type of cheese?
Yes, you can substitute cottage cheese for ricotta.
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Recipe
Sausage lasagna
Equipment
- Wooden spoon or spatula
Ingredients
For the Sauce
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can tomato sauce
- 1 medium yellow onion , roughly chopped
- 6 garlic cloves , roughly chopped
- 2 medium carrots , roughly chopped
- 1 stalk celery , roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 pounds Italian sausage (bulk or removed from casing)
- ¾ cup dry red wine or water
- ½ cup heavy cream
- ½ teaspoon kosher salt , adjust to taste
- ¼ teaspoon freshly ground black pepper
- 2 to 3 teaspoons sugar
- 1½ teaspoons dried thyme
For the Ricotta Mixture
- 1 (16 oz.) container whole milk ricotta
- 4 oz. full-fat cream cheese
- 1 large egg
- 1 garlic clove , roughly chopped
- ¾ cup grated Parmesan or Parmigiano-Reggiano
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup roughly chopped fresh basil or 1-½ teaspoon dried oregano
For Assembling
- 12 oven-ready (no-boil) lasagna noodles (such as Barilla)
- 16 ounces shredded whole milk mozzarella cheese
- ¼ cup grated Parmesan or Parmigiano-Reggiano
Instructions
For the Sauce
- In a food processor fitted with a metal blade, pulse the onion, garlic, carrot, and celery until finely minced but not puréed about 10 pulses.
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into small pieces, until it begins to sizzle in its own fat, about 15 minutes.
- Reduce the heat to medium and add the vegetables. Cook, stirring frequently, until the vegetables are very soft, about 6 to 10 minutes. Lower the heat if needed.
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Continue cooking until the wine is mostly absorbed, about 2 to 3 minutes.
- Add the crushed tomatoes, tomato sauce, heavy cream, salt, black pepper, sugar, and thyme. Bring to a boil, then reduce heat and let it simmer, covered, for 30 minutes, stirring occasionally. Taste and adjust seasoning if necessary.
For the Ricotta Mixture
- In a food processor fitted with a metal blade, combine the ricotta, full-fat cream cheese, egg, garlic, cheese, salt, and black pepper. Process until smooth and well combined.
- Add the fresh basil and pulse until finely chopped.
For Assembly
- Preheat the oven to 375°F (190°C).
- Spread about 1½ cups of sauce in the bottom of a 13x9x2-inch baking dish.
- Arrange 3 lasagna noodles over the sauce. (There will be small gaps between them, but they will expand as they cook.)
- Dollop ⅓ of the ricotta mixture over the noodles and spread evenly. Sprinkle with ¾ cup of mozzarella.
- Repeat the layering of sauce, noodles, ricotta filling, and mozzarella two more times.
- Place the final 3 noodles on top, then spread the remaining sauce over them.
- Sprinkle the top with the remaining mozzarella and ¼ cup of Parmesan or Parmigiano-Reggiano.
- Lightly spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down.
- Bake for 40 minutes, then carefully uncover and increase the oven temperature to 400°F (200°C).
- Continue baking, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.
- Remove from the oven and let the lasagna rest for 15 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
