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Sausage Lasagna

Sausage Lasagna

The time of year is perfect for comfort food such as this sausage lasagna, that is not only simple to make, but can be made ahead and kept in the refrigerator overnight. Lasagna is a versatile dish that can be prepared with any protein you like such as; turkey sausage, ground beef, sautéed mushrooms, layers of grilled vegetables or fresh spinach. It’s important to have enough tomato sauce to soften the pre-cooked noodles as well as a good amount of cheese and for a more traditional lasagna you would add a layer of béchamel sauce. I often assemble mine ahead and cook it right before serving. Leftovers can be wrapped in squares and frozen for a future dinner or lunch.



2 Tb. olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cans plum tomatoes, 28 oz. with their juices, chopped

6 to 8 large basil leaves, torn up or chiffonade

Salt and pepper, to taste


1 1/2 pounds spicy Italian sausage, casings removed

1 1/2 cups ricotta cheese

Salt and pepper, to taste

2 Tb. olive oil

1 large egg

1 cup grated parmesan cheese

9 pre-cooked lasagna noodles

3 cups mozzarella, shredded


  1. Heat the oil in a medium saucepan over med-hi heat. Add the onion and garlic and sauté for about 5 minutes. Add the tomatoes and simmer over low heat until slightly thickened, about 20 to 30 minutes. Add basil, salt and pepper and taste for seasoning. Set aside.
  2. Heat a medium skillet over medium high heat and cook the sausage until golden brown, drain on a paper towel lined plate.
  3. Combine the ricotta, olive oil, salt and pepper, egg, parmesan and half the mozzarella cheese in a medium bowl.
  4. Heat the oven to 375. Ladle a third of the sauce into the bottom of an 13 inch oblong baking dish. Add three of the lasagna noodles then half the sausage and half the ricotta filling. Repeat with another third of the sauce, sausage, ricotta and ending with another layer of noodles. Spoon the remaining sauce on top and cover with foil. Bake for 30 minutes.
  5. Remove the foil, sprinkle the remaining cheese over the top and bake another 20 minutes, until golden and bubbly.
  6. Remove and allow to rest for about 15 minutes before serving.

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