Italian Sausage Lasagna with Ricotta and Mozzarella

Italian Sausage Lasagna

Browned Italian sausage and marinara give this lasagna its hearty tomato filling, while ricotta and mozzarella form creamy layers between the pasta. This version uses regular noodles cooked just to al dente, so their tenderness is easier to judge before the casserole goes into the oven. Bake it covered until the center heats through, then uncover it for a lightly golden cheese top. A 15–20 minute rest helps each square slice hold its layers.

Ingredients for Italian Sausage Lasagna

• 12 regular lasagna noodles, or enough for 3 layers (340g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped (110g)
• 3 garlic cloves, minced
• 1 1/2 pounds mild or sweet Italian pork sausage (680g)
• Two 24-ounce jars thick marinara sauce (about 1,350g total)
• 1 teaspoon dried Italian seasoning, divided
• 24 ounces whole-milk ricotta (680g)
• 1 large egg
• 1 cup grated Parmesan, divided (90g)
• 1/2 teaspoon kosher salt, to start
• 1/4 teaspoon black pepper
• 16 ounces shredded mozzarella, divided (450g)

For optional heat, add 1/4–1/2 teaspoon crushed red pepper flakes to the sausage sauce. Season the ricotta conservatively; the sausage, marinara, and Parmesan also contain salt.

How to Make Italian Sausage Lasagna

1. Cook the noodles: Preheat the oven to 375°F (190°C). Boil the noodles according to the package directions until just al dente. They should bend without breaking but still feel slightly firm. Drain well and keep them from sticking together.
2. Make the sausage sauce: Heat the olive oil in a large skillet over medium heat. Cook the onion until softened, then stir in the garlic briefly until fragrant. Add the sausage and break it into small crumbles as it cooks. Once browned and no longer pink, drain excess grease if needed. Stir in the marinara and half the Italian seasoning.
3. Mix the ricotta: In a bowl, combine the ricotta, egg, half the Parmesan, salt, pepper, and remaining Italian seasoning. The filling should be creamy and spreadable, not runny.
4. Layer the lasagna: Spread a thin layer of sausage sauce in the bottom of a deep 9-by-13-inch baking dish. Add noodles, then some ricotta filling, sausage sauce, and mozzarella. Repeat for three noodle layers, reserving enough sauce, mozzarella, and Parmesan to finish the top. Cover the noodles with sauce so no dry patches remain, and leave a little room at the top for bubbling.
5. Bake: Cover tightly with foil and bake for 30–35 minutes. Uncover and bake for another 10–15 minutes, until the sauce bubbles around the edges and the mozzarella is melted with a few light golden spots. Begin checking after about 40 minutes total. A knife should pass through the center without meeting firm noodles. If the center is not hot or the noodles are still firm, cover again and bake in short increments. A cold or especially deep casserole may need longer.
6. Rest and serve: Let the lasagna rest for 15–20 minutes, until the bubbling settles. Cut into squares and lift each portion carefully to keep the pasta, sausage sauce, and cheese layers together.

Why Use Cooked Lasagna Noodles?

Cooking regular noodles just to al dente gives them a reliable starting texture. Drain them thoroughly so extra water does not loosen the filling. Oven-ready noodles are an option, but they are not a direct swap: follow their package directions, provide adequate sauce coverage, and expect the baking time and texture to differ.

How to Keep the Layers from Sliding

Use thick marinara rather than a watery sauce, and leave the lasagna undisturbed for the full 15–20 minute rest before cutting. If adding vegetables, remove excess moisture first; wet additions can make a square slice slump.

Italian Sausage Lasagna Variations

Spinach Italian Sausage Lasagna

Mix about 5 ounces of thawed frozen chopped spinach into the ricotta, or spread it in one layer. Squeeze it thoroughly dry first. For a different sausage-and-spinach dinner, try Creamy Sausage and Spinach Pasta with Farfalle.

Spicy Italian Sausage Lasagna

Replace the mild sausage with hot Italian sausage, or add crushed red pepper flakes to the sauce. If using hot sausage, taste the sauce before adding extra heat.

Make-Ahead, Storage, and Reheating

To make ahead, assemble the lasagna, cover it, and refrigerate overnight. Bake as directed, allowing extra covered time for the cold casserole to heat through. Check that the center is hot and the noodles are tender before finishing the top uncovered.

Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat individual portions covered in the microwave or oven, adding a spoonful of sauce if they seem dry.

For longer storage, freeze baked or unbaked lasagna tightly wrapped for up to 3 months for best quality. Thaw overnight in the refrigerator when practical, then bake or reheat covered until hot. Uncover near the end if the cheese needs refreshing.

Serve square slices with a simple green salad and bread. For a quicker skillet-style meal with lasagna flavors, see Bowtie Pasta Lasagna.

Nutrition

Approximate nutrition per serving, based on 1 of 12 portions: 575 calories, 34g protein, 32g fat, and 34g carbohydrates. Per 100g: about 190 calories, 11g protein, 11g fat, and 11g carbohydrates. Values vary with the sausage, marinara, and cheeses used.