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Sausage Lasagna

5 stars based on 52 votes

Growing up, I made lasagna with my mom all the time, especially when there was family in town or a crowd to feed. I’m sure it was tasty, but what I remember most is my job of prying apart the boiled noodles, which always stuck together in the colander — and then the tell-tale moment of slicing into the lasagna at the dinner table, when we would discover whether it was too soupy, too dry or (hopefully!) just right. So, after years of hit-or-miss lasagnas, I come up with this surefire recipe. For the sauce, I make a quick and flavorful bolognese with sweet Italian sausage and lots of veggies — and I cook the sausage separately from the sauce, adding it only at the end, so that it doesn’t dry out. For the ricotta mixture, I add a bit of cream cheese, which prevents the ricotta from baking up dry and grainy. And, finally, for the pasta, I use no-boil lasagna noodles, which absorb any excess liquid in the sauce and save a lot of time (and trouble!).

ingredients

Begin by placing the onions, garlic, carrots and celery in a food processor. You need to give them a rough chop first, otherwise they won’t chop evenly.

veggies-1

Pulse until finely minced but not puréed, so that they melt into the sauce.

veggies-2

Next, cook the sausage in a large pot until slightly browned and not quite cooked through.

browning-sausage

Use a slotted spoon to transfer the partially cooked sausage to a plate, then add the minced veggies to the pot. Cook, stirring frequently, until the vegetables are soft.

cooking-veggies

Add the wine.

adding-wine

And cook for a few minutes until it’s mostly absorbed by the veggies.

reduced-wine

Next, add the crushed tomatoes, cream, salt, pepper, sugar, thyme and bay leaves. Bring to a boil and simmer for about 20 minutes.

simmering-sauce

Add the partially cooked sausage back to the pot.

adding-sausage

And simmer until the sausage is cooked through but still tender, 5-10 minutes.

finished-sauce

While the sauce cooks, make the cheese mixture by combining the ricotta, cream cheese, Parmesan, egg, salt, pepper and garlic in the bowl of a food processor.

cheese-1

Process until smooth, then add the roughly chopped basil.

cheese-2

Pulse a few times until the basil is finely chopped and incorporated.

cheese-3

To assemble the lasagna, spoon some of the sauce into the bottom of a 9×13-inch baking dish.

layer-1

Top with three noodles. Don’t worry if they don’t touch; they’ll spread as they cook.

layer-2

Spoon 1/3 of the ricotta mixture over the noodles.

layer-3

And top with about 3/4 cup mozzarella cheese.

layer-4

Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon the remaining sauce atop noodles. Sprinkle with remaining mozzarella cheese and remaining 1/4 cup Parmesan. (Note: it’s important that the top noodles be entirely covered with sauce and cheese, otherwise they might not cook through.)

final-layer

Cover with foil and bake for 40 minutes, then remove the foil and bake 15 minutes more, until golden and bubbling on top.

cooked-lasagna

Let the lasagna rest for at least 15 minutes before slicing. Enjoy!

Sausage-Lasagna-1

 

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Sausage Lasagna

Servings: 8
Total Time: 2 Hours 15 Minutes

Ingredients

For the Sausage Bolognese

  • 2 small yellow onions, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 2 small carrots, roughly chopped
  • 1 stalk celery, roughly chopped
  • 3 tablespoons olive oil, divided
  • 1-1/2 pounds sweet Italian sausage (in bulk, or removed from casing)
  • 3/4 cup red wine
  • 1 (28 oz.) can crushed tomatoes
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1-1/4 teaspoons dried thyme
  • 2 bay leaves

For the Ricotta Mixture

  • 1 (15 oz.) container whole milk ricotta (about 1-3/4 cups)
  • 3 oz. cream cheese
  • 1 large egg
  • 1 garlic clove, roughly chopped
  • 3/4 cup grated Parmigiano-Reggiano
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh roughly chopped basil

For Assembling

  • 12 oven ready (no boil) lasagna noodles (such as Barilla)
  • 1 pound shredded whole milk mozzarella cheese
  • 1/4 cup grated Parmigiano-Reggiano

Instructions

For the Sausage Bolognese

  1. Place the onions, garlic, carrot and celery in the bowl of a food processor fitted with the metal blade; pulse until finely minced but not puréed.
  2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Crumble the sausage into the pan and cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not all the way cooked through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.
  3. Add the remaining tablespoon olive oil to the pan, reduce the heat to medium, and add the minced vegetables. Cook, stirring frequently, until the vegetables are very soft, 7-8 minutes. Do not brown; reduce the heat if necessary.
  4. Add the wine; continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.
  5. Add the crushed tomatoes, cream, salt, pepper, sugar, thyme and bay leaves and bring to a boil. (Don’t worry that the sauce looks a rosy color; it will darken as it cooks.) Reduce the heat and simmer until the sauce is thickened, about 20 minutes.
  6. Meanwhile, using your hands, break the sausage up into smaller pieces (big chunks don't work well with lasagna).
  7. Add the sausage back to the pan along with all the juices and continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

For the Ricotta Mixture

  1. Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until evenly combined. Add the basil and pulse until finely chopped.

For Assembly

  1. Preheat the oven to 375°F. Spray a 13x9x2-inch baking dish with nonstick cooking spray.
  2. Spread about 1-1/2 cups sauce in the bottom of the baking dish. Arrange 3 noodles over the sauce. Dollop 1/3 of the ricotta filling over the noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese. Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce atop the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.
  3. Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes. Carefully uncover and increase the oven temperature to 400°F. Bake, 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 stand for 15-20 minutes before serving.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 slice
  • Calories: 776
  • Fat: 45g
  • Saturated fat: 23g
  • Carbohydrates: 47g
  • Sugar: 9g
  • Fiber: 4g
  • Protein: 46g
  • Sodium: 1812mg
  • Cholesterol: 158mg

Reviews & Comments

  • 5 stars

    My favorite lasagna! This is an easy recipe, although it is slightly more time consuming than a regular lasagna. The best part is the ricotta mixture – heavenly!

    - Christina Copenhaver on May 15, 2017 Reply
  • 5 stars

    I’ve been making the standard grocery store boxed lasagna for years. Yes, it’s good and easy to make, but the little bit of extra work here makes such a huge difference. I’ve made twice now, once with sausage and once with ground beef. Both were delicious! Thank you for creating a new family favorite.

    - Jennifer M. on May 11, 2017 Reply
  • I made this using spicy cajun sausage but otherwise followed the recipe. It was absolutely perfect! The basil came from my garden and added the perfect flavor.

    - Rust on May 10, 2017 Reply
  • Another great recipe, Jen! It required a bit more work than I anticipated, but the result was well worth the effort. I’m also a fan of Barilla’s no-cook lasagne noodles; I’ve used them for several years and find them to be superior to other no-cook brands in every way. More flavorful and definitely more tender.

    - Danni on April 30, 2017 Reply
  • Hi Jen,
    Can I make the tomato sauce one day prior and keep it in the fridge?

    - Ildi on April 24, 2017 Reply
    • Sure!

      - Jenn on April 25, 2017 Reply
  • 5 stars

    I have NEVER left a review before, but I couldn’t not leave one. This lasagna is AMAZING. THE best lasagna I have ever tasted. I do not have a food processor, so I used my hand blender to somewhat purée the veggies- and it turned out fabulous. Thank your for providing your consistently wonderful recipes!

    - Chandra on April 24, 2017 Reply
  • 5 stars

    This lasagne is wonderful and replaces my regular recipe. It cuts perfectly and the non-cook noodles are so tender. Thank you.

    - Barbara Dowtin on April 23, 2017 Reply
  • I don’t own a food processor so I will have to do everything by hand. Do you think if I did the cheese mixture in a blender it would be successful? If not, whisk by hand and finely mince basil?

    - P on April 14, 2017 Reply
    • Hi P, It’s okay if you don’t have a food processor- it will just be a bit more time-consuming/labor-intensive You could certainly do the cheese mixture in a blender. And, you’ll just want to ensure that the veggies are in small enough pieces that they kind of melt into the sauce. Hope you enjoy it!

      - Jenn on April 14, 2017 Reply
      • Oddly enough the hardest part of chopping was the carrot! I halved the recipe and put it into a 8×8. The noodles fit perfectly. I will let you know how it turns out!

        - P on April 15, 2017 Reply
        • 5 stars

          This was AMAZING. I’m still thinking about this lasagna. We loved it. Adding it to my monthly rotation. Yes that’s right! I will be eating this every month!

          - P on April 20, 2017 Reply
          • So glad you enjoyed it, even with the extra chopping! Thanks for the follow up :).

            - Jenn on April 21, 2017
  • 5 stars

    Best Lasagna I’ve ever tasted! Even my picky 11 year old daughter said it was the best home cooked meal she’s eaten.

    - Julie on April 7, 2017 Reply
  • Hi. I want to make this for a party but i hv few guests who eat only chicken. Can i use some kind of chicken sausage for this, if yes could you suggest something tht ll go well for this recipe. Thanks

    - Sneha on March 19, 2017 Reply
    • Hi Sneha, I’d use Italian chicken sausage – it should work beautifully. Please come back and let me know how it turns out :).

      - Jenn on March 19, 2017 Reply
      • For sure. Thanks for responding

        - Sneha on March 20, 2017 Reply
      • 5 stars

        Hi Jenn – I made this for my party today with italian chucken sausage as suggested by you and it turned out delicious. My guests absolutely enjoyed it. Thank you :)

        - Sneha on May 7, 2017 Reply
  • Question – does your lasagna come out runny even when you let it sit for 15 minutes? When I’ve made Lasagna in the past (not with your recipe), it always came out runny when I served it. Also, if I bake it and let it sit for 15 minutes, can I keep it warm in the oven (ie at 170F) for an hour or so until I serve it?

    - Sandy on March 16, 2017 Reply
    • Hi Sandy, That is a common problem with lasagna but I can assure you that this lasagna is not soupy. And yes you can keep it in a warm oven. Hope you enjoy it and please come back and lmk how it turns out :).

      - Jenn on March 16, 2017 Reply
      • I’ll let you know how it turns out, thanks. Once quick question – what soup or starter would you pair with this. I’m going to serve your recommended salad and dessert but would like to add a starter.

        - Sandy on March 16, 2017 Reply
        • Hi Sandy, Since you already have a salad and lasagna is so substantial, I would probably keep it simple and light – you could do my Cheddar & Herb Cheese Straws, an antipasto platter or tomato bruschetta.

          - Jenn on March 16, 2017 Reply
          • 5 stars

            I made the lasagna last night for my friends and it turned out fantastic! It wasn’t runny, it was firm! I’m a pescetarian so I couldn’t taste the final product but the sauce pre sausage was excellent as well as the cheese mixture. I paired this w yr big Italian salad (and a soup)and ended w yr cheesecake. All delicious.
            And everyone raved about the flavours. I’m making this again next week for another dinner party and will try yr cheddar straws. Thx again. Yr a great help w yr dinner ideas and no fail recipes.

            - Sandy on March 19, 2017
  • I just discovered your website and I’m looking forward to trying your recipes!
    Can this lasagna be assembled the day before and baked off the next day? I am hosting a party and I want to get as much done ahead of time as possible.
    Thank you!

    - Suzanne on March 14, 2017 Reply
    • Yes, definitely. Hope you enjoy (and happy to have you as part of the Once Upon a Chef community)!

      - Jenn on March 14, 2017 Reply
  • 4 stars

    Made this recipe earlier this week. Was very tasty, however a little too salty for my liking and I like salty. Followed the directions and ingredients exactly, except used unsalted crushed tomatoes, which I had purchased by mistake. Will make again, cutting back on the salt. Looked exactly like the pic. By the way, I made this the evening before, covered and set in fridge overnight. Baked for a lunch I was hosting for noon the next day. Baked perfectly!

    - Marion M on March 12, 2017 Reply
    • 5 stars

      Jenn, cooked and tasted the leftover sausage meat the next day, it was really salty, that was my salty problem. Will try another brand next time. Thank you for another fabulous recipe!!

      - Marion M on March 20, 2017 Reply
  • Hi Jen,

    Thanks for your great recipes, they always turn out amazing. I am going to make this lasagna for my husbands birthday this week. (Along with your raspberry cheesecake recipe! ) Could you recommend a good budget-friendly wine to use ? We are not wine drinkers and I haven’t used it in cooking before either so I have no idea which one to use. Also will you be able to taste the wine in the lasagna ?

    Thanks again!!

    - Marie on March 11, 2017 Reply
    • Glad you like the recipes, Marie! You can use any red wine — like Cabernet Sauvignon, Pinot Noir or Merlot — that is inexpensive but good enough to drink. I often buy the mini bottles sold in packs of four to use for cooking. And, no, you won’t be able to taste the wine when you eat the lasagna– it just adds depth to the flavors. Hope your husband has a great birthday!

      - Jenn on March 12, 2017 Reply
  • 5 stars

    Simply the best. I’ve made it 4 times over the winter season and it is now my go to lasagna recipe. Each time I make it, it gets easier. Just fabulous, thank you for posting!

    - Nancy on March 10, 2017 Reply
  • 5 stars

    Fabulous dish! This was a huge hit, everyone going back for seconds, some even went for thirds! :)

    - Tracy on March 8, 2017 Reply
  • 5 stars

    I love lasagna but due to some medical issues I am unable to tolerate ricotta. My only change to this delicious recipe was to make a bechamel sauce. The sausage Bolognese was also delicious and more preferable then the usual 3 meat mixture. The rosemary focaccia bread went perfectly with this dish.

    - Candy Scanlon on March 2, 2017 Reply
  • 5 stars

    The search for the best lasagna recipe has ended! Loved the sauce for it’s flavor and consistency. The addition of cream and a veggie mince offers the perfect foil to ameliorate the harshness of many all-tomato based sauces. The recipe comes together with ease and the no-bake pasta turned out well.

    - Ellie on March 2, 2017 Reply
  • 5 stars

    This is the best lasagna I’ve ever had. I made it with half sweet, half hot Italian sausage and it was delicious. I made the sauce the night before and assembled it all the day of. Easy, delicious, and a real crowd pleaser.

    - Liz on February 15, 2017 Reply
  • 5 stars

    This lasagna is different than the recipe I’ve used for years, but I like this one better and so does my husband. I recently made this lasagna and doubled the recipe so I could put one in the freezer. I didn’t change anything about the recipe and don’t feel like I need to. It was great as is! Thanks Jenn for another great recipe!

    - Megan on February 14, 2017 Reply
  • 5 stars

    I was convinced I would not like this lasagna due to the use of sausage. I made it for my husband and forced myself to try a bite. Two servings later I had to admit it definitely is the best meat lasagna I have ever eaten.

    - Elizabeth on February 10, 2017 Reply
  • 5 stars

    Hello,
    I have to say that I love your website- I have made several recipes and have enjoyed every one- I can’t wait to get your cookbook when it’s finished!
    I made this lasagne for Christmas Eve for my whole family- a huge hit! I’ll use this recipe every year. I am making this again & wondering if you think I could use 2 8×8 pans & freeze one to cook at a later date- there are only 3 of us & I don’t want it to got to waste- apologies if you’ve already answered this question- I started to look but ran out of time :)

    - Anne on February 3, 2017 Reply
    • Hi Anne, Yes, you can freeze it unbaked; when you’re ready to cook the lasagne, defrost in the fridge for 24 hours, then proceed with the baking instructions in the recipe.

      - Jenn on February 3, 2017 Reply
  • 5 stars

    Hi! I have made this recipe many times and it is by far my family’s favorite lasagna recipe! Was wondering if the sauce can be doubled?? Want to make two lasagnas, one for my family and one for a friend who just had a baby. Thank you for all of your wonderful recipes by the way! I love your site! 😊😊

    Jen

    - Jen on January 15, 2017 Reply
    • Definitely! Glad you like it :).

      - Jenn on January 15, 2017 Reply
  • 5 stars

    Hi Jenn….I plan to make your Sausage Lasagna recipe in the next few weeks to take with us for a ski weekend. I would like to bake the lasagna in an aluminum foil throw away 9 x 13″ pan. Any suggestions to prevent the bottom of the lasagna from drying out while cooking in the aluminium pan?

    - Nancy on January 9, 2017 Reply
    • Hi Nancy, no adjustments should be necessary for a disposable aluminum pan. Just make sure to support the bottom of the pan when putting it into and removing it from the oven. Enjoy your ski trip!

      - Jenn on January 9, 2017 Reply
  • 5 stars

    I was a liitle afraid about the amount of mozzarella, but it wasn’t too much at all. It was just the right amount and the end result was excellent. I’m totally making this for company. This is probably the 10th recipe of yours that I’ve made and you always deliver. Thank you and keep on teaching us all how to cook better.

    - Kevin on January 8, 2017 Reply
  • If I don’t have a food processor at home, do you have any suggestions?

    - Lauren on January 7, 2017 Reply
    • Lauren, you can make this without a food processor; it will just be a bit more time consuming and labor intensive (particularly with the mincing of the veggies). You just want to make sure that the veggies are in small enough pieces that they kind of melt into the sauce. Hope you enjoy it!

      - Jenn on January 7, 2017 Reply
  • Hi Jess,

    Making the lasagna and only have 8×8 pans, granddaughter has my 9×13. Figured I could just bake a little less and it would be fine. Yes!

    - Sue shortley on January 5, 2017 Reply
  • Hi Jenn –

    This recipe looks delicious and I was wondering if I could use homemade lasagna noodles or would it mess up the balance?

    Many thanks, Donna

    - Donna on January 3, 2017 Reply
    • I think it’d be okay, Donna, as long as you don’t cook them first. Enjoy!

      - Jenn on January 3, 2017 Reply
  • 5 stars

    This was the most flavourful lasagna that I ever had! This includes lasagna from most reputable chain restaurants (which I would order as I tend only to make lasagna once or twice a year). The spicy Italian sausage really added to the flavour and the no-boil noodles really are much better than the usual noodles. My only mistake was that I picked up what i thought was a can of crushed tomatoes and it turned out to be tomato sauce. (the picture on the outside of the can made me think it was actual tomatoes, my mistake). It still turned out quite tasty in my opinion, but i will have to try it again with crushed tomatoes.

    - Christina on January 1, 2017 Reply
    • I also want to add that the ricotta mixture really adds to this dish. I like the added touch of some seasoning. I added defrosted spinach to mine, it added a nice colour!

      - Christina on January 1, 2017 Reply
  • I would like to make this for Christmas Eve. We will go to church at 5:30 and want to eat dinner when we return which will be around 7:00. It’s too late to begin the baking process at that point. Would you recommend baking it earlier and leaving it in the warming drawer?

    - Jan Dockendorf on December 19, 2016 Reply
    • Hi Jan, I’m always nervous about warming drawers and food safety so I’d probably bake it in the morning or even a day ahead and refrigerate, and then reheat it, covered with foil, in a 325°F oven until hot. Hope your family enjoys it and Merry Christmas!

      - Jenn on December 19, 2016 Reply
  • 5 stars

    Hey Jen,
    Made this form my mom and the family last night. Huge success and wow best I have ever tasted! Keep up the great work and Happy Holidays. P.S. Can you freeze this? If so any recommendations on how to do this so you don’t get that yucky freezer taste. Thx.

    - Jeff Theobald on December 18, 2016 Reply
    • So glad you enjoyed it! Yes, you can definitely freeze this. You can either put it in a freezer-safe container that just fits the leftover piece, or you can cut into individual pieces and wrap each one tightly in plastic wrap and then foil.

      - Jenn on December 18, 2016 Reply
  • 5 stars

    Jenn, Excellent recipe again. I was a little unsure of the bolognese type sauce as I typically use marinara w/ sausage & ground beef. Your recipe was excellent and the no-boil noodles were excellent. I’m trying to figure out re-heating a portion and will test the 325 degree oven suggestion below and let you know how it comes out. My only other comment on the sauce was it was a little heavy on the thyme.

    - Jen on December 16, 2016 Reply
  • Hi Jenn! This recipe looks amazing, like all of your recipes:) I am making this tonight. We don’t eat port but I found a turkey italian sausage. Do you think this will work? Is there anything I should change with my cooking method when I substitute chicken and turkey in recipes? I do substitute quite often so I’d like to fine tune my results! Thanks for your cooking inspiration!!
    Corey

    - Corey on December 9, 2016 Reply
    • Hi Corey, Turkey sausage will work well here – no need to make any other changes. In general, turkey and chicken sausage work well in place of pork sausage because they all have a fair amount of fat. When substituting lean ground chicken or turkey for ground pork, however, you have to make changes but it would depend on the recipe. Feel free to email me if you have any specific recipes you’re wondering about. Enjoy!

      - Jenn on December 9, 2016 Reply
  • 5 stars

    I made this dish over the thanksgiving weekend. I first discovered this recipe over the summer and have now made it 4-5 times and always to wonderful reviews and comments. Initially, the recipe seems overwhelming and for me it was! I have discovered that the more you make it, the easier it becomes. It is, by far, one of the best recipes I have ever made. Thank you!

    - pat kearby on December 2, 2016 Reply
  • I accidentally left out one layer of noodles and ricotta mixture when assembling the lasagna. Any suggestions on how to fix it?

    - Catherine on November 20, 2016 Reply
    • Hi Catherine, I’d suggest just putting that layer on top and then putting some additional cheese on top of that. It’ll still taste great.

      - Jenn on November 21, 2016 Reply
  • 5 stars

    Took a little more time making the sauce but it’s the best lasagna I’ve ever had. Thank you for sharing your recipes.

    - Ann on October 24, 2016 Reply
  • 5 stars

    Wow. Made exactly as published. Wonderful. Will be my go to for Lasagne. Thank you Jenn!

    - Alicia on October 16, 2016 Reply
  • Can I substitute sweet Italian sausage with any other kind of sausage? I have looked everywhere and can’t find them.

    - Donna Flemming on October 12, 2016 Reply
    • Sure, Donna, that’s fine, just make sure it’s raw sausage. You could also use 1/2 ground meat and 1/2 ground pork, but the sauce won’t be nearly as flavorful that way.

      - Jenn on October 13, 2016 Reply
  • 5 stars

    AMAZING.

    - Crissy on October 10, 2016 Reply
  • Absolutely delicious! A winner at my house.

    - Dena Veerasammy on October 6, 2016 Reply
  • 5 stars

    Made this last night and it turned out amazing! The best part by far was the Ricotta mixture with the Bolognese sauce coming in a close second. I used red wine vinegar as a substitute for red wine in a pinch and the sauce still turned out great.

    - Kristen J. on October 6, 2016 Reply
  • Can you refrigerate just the sauce for 48 hours ahead of time in your lasagna recipe

    - Marlene K on September 30, 2016 Reply
    • Sure Marlene, that will work. Hope you enjoy!

      - Jenn on September 30, 2016 Reply
  • 5 stars

    Wow – this was fantastic. I put down a thin layer of the cheese over homemade semolina lasagna noodles (diabetic) then a layer of thinly sliced meatballs I had to use up, then another thin layer of cheese. I also added about a cup of homemade chicken broth to the sauce to compensate for the raw lasagna and the fact that my son kept stealing spoonfuls of the sauce when it was almost done because it smelled and tasted so great. Also I had no cream so used a couple tablespoons of the cream cheese in my sauce. The recipes for both the cheese mixture and sauce were so superior that even with all my changes, the dish turned out wonderfully and was greatly appreciated by all. Thank you Jenn for not only this recipe but all ypur wonderful recipes.

    - Sandy on September 16, 2016 Reply
  • Hi Jenn! If I prepare this early in the day, is it best to cook it and reheat it for dinner? Or refrigerate and cook it later? Thanks!

    - Ellyn on September 15, 2016 Reply
    • Hi Ellyn, I’d refrigerate it and cook it later. Enjoy!

      - Jenn on September 15, 2016 Reply
  • Oh my goodness, this was so good! I made it exactly as the recipe stated and froze it since I was taking it to a weekend away with the the girls. I let it sit in the fridge for 24 hours prior the baking and baked as the instructions stated. It was delicious! Better than any restaurant lasagna I’ve ever had.

    - Kait on August 28, 2016 Reply
  • Can this be made a day ahead?
    Make the sauce, let cool, assemble, cover and refrigerate?

    - Tori on August 15, 2016 Reply
    • Yes, definitely!

      - Jenn on August 16, 2016 Reply
  • Can I just use regular catelli lasagne? Is there enough liquid in the recipe to cook it?
    Julia

    - Julia robbins on July 15, 2016 Reply
    • Hi Julia, You’d need to took them about 3/4 of the way though before using them in the lasagna. If not, they’d be too hard/crunchy.

      - Jenn on July 18, 2016 Reply
  • 5 stars

    I made this tonight. Because of an overly-frustrating day, it took me nearly three hours to go from starting the sauce to getting it in the oven. Along the way, I got interrupted a few times and even messed up the assembly. 8-)

    Well…it came out spectacularly. Nothing better for de-stressing than a big plate of lasagna, that’s for sure. I loved the sauce, nice and thick. I’m going make another batch and use it for pizza sauce. I won’t have to have any other toppings, because it’ll already be packed full of sausage.

    Thanks!

    - Ryan on May 18, 2016 Reply
  • 5 stars

    Oh, Jenn, this is one of the best darn meals I’ve ever made – and I am rarely fully satisfied with my own meals (high standards). Like all home-made lasagna meals, it involved a LOT of effort, of course, but it was definitely worth it and I would be happy to make this one for company.

    I made a few substitutions based on what I had in my fridge, including 2 percent cottage cheese instead of much more expensive ricotta (and I can’t imagine the ricotta tasting any better) and half-and-half cream in place of heavy cream. I also used almost 1 lb of veggie ground round and 1/2 pound of mild Italian sausage, crumbled, which yielded plenty of sausage flavour. Finally, I used fresh sheets of lasagna, which were pure perfection. At cooking time, I didn’t cover the lasagna at all and it was perfect after 45 minutes at 375 degrees + 10 mins. of resting time. It was, in my experience, much less messy than covering the lasagna with foil (even when properly oiled), so I’m glad it worked out sans foil cover.

    I am starting to feel like a broken record with these reviews, but I like to convey my gratitude where it’s due, so thanks for another huge hit of a recipe!!! You rock.

    - Jenn V. on April 26, 2016 Reply
  • 5 stars

    I came upon your website recently while searching for a homemade granola recipe. I tried your recipe and have been making it faithfully every few weeks–even some for my close friends. So I thought I would try another one of your recipes, sausage lasagne . The bolognese sauce is delicious. I added some fresh baby spinach to one of the layers. The only other change I would make is to use regular lasagna noodles since they are a bit thicker than the ready to bake kind. Great recipe! Thank you.

    - Alice on April 17, 2016 Reply
  • I would love to use your recipe but can you tell me if I use homemade lasagna, do I need to cook it first?
    Thank you!

    - Elena on March 17, 2016 Reply
    • No need to cook them first if they are homemade noodles Elena!

      - Jenn on March 18, 2016 Reply
  • 5 stars

    Thank you so much for the tip about adding cream cheese to the ricotta mixture to get rid of the grainy texture. My family thought it made all the difference-they didn’t leave a speck behind and stuffed themselves silly (they said “I’m full but it’s too good to stop eating!) thanks for turning me into a great home cook!

    - Colleen on March 12, 2016 Reply
  • 5 stars

    Made this tonight for dinner and followed the recipe exactly. So glad I did because it tasted awesome! My husband said it was like being at a restaurant. Definitely making this again and again.

    - Cheryl Q on March 9, 2016 Reply
  • 5 stars

    This was terrific. Never made lasagna before because it’s usually too much trouble, and handling cold cooked noodles is just not my thing. But this is everything the recipe says and more. I will be making this again. :-)

    - Michele Koehler on March 7, 2016 Reply
  • 5 stars

    Delicious! I am so impressed! I question the need for any added salt, given that in the sausage and cheeses. I am thinking just a drop of lemon juice might “brighten” the ricotta mixture instead of adding salt, and eliminating the added salt in the sauce would likely be unnoticeable. Thoughts?

    - Rosanne Hall on March 6, 2016 Reply
    • Yes, Roseanne, I think you could get away with those tweaks. Please let me know how it turns out!

      - Jenn on March 7, 2016 Reply
  • Jenn – Do you think this would work if you assembled it all the day before and refrigerated it, then baked it straight from the fridge? If so, how would you adjust the cooking temp/time? I love your recipes, by the way!

    - Alison on March 5, 2016 Reply
    • Yes, Alison — that will work. You’ll probably need to add 10 minutes or so to the cook time. And glad you’re enjoying the recipes!

      - Jenn on March 5, 2016 Reply
  • Hi,

    In my country, there is no such thing as sweet Italian sausage. Here (Hungary), sausages are usually flavored with paprika, caraway and garlic. Bavarian sausages are also available (those do not have paprika). What kind of flavoring does the sausage you use have? Is it a smoked sausage? Can you use ground meat instead?
    Otherwise, I love your website and recipes, I’m gonna bake your banana oatmeal cookies tonight! Thanks!

    Eszter

    - Eszter on March 3, 2016 Reply
    • Hi Eszter, I wouldn’t recommend smoked sausage (you want it raw). I think that the Hungarian sausage would be fine and would suggest sticking to sausage (versus ground meat). Or, if you’d prefer, you could go with 1/2 ground meat and 1/2 ground pork, but the sauce won’t be nearly as flavorful. Hope you enjoy!

      - Jenn on March 4, 2016 Reply
  • 5 stars

    This was delicious–a nice variation on traditional lasagna. My husband is a kidney donor so we carefully watch our salt and fat intake, so while I would stick to the recipe for company, our family version is much lower in fat and salt. I do not add any salt, use no salt added tomatoes and added a couple of dashes of red pepper flakes and oregano to the sausage mixture and finally milk instead of cream. Also, I switched the ricotta to no salt cottage cheese, did not add salt and reduced the Parmesan cheese to 1/2 cup.

    - jane on March 2, 2016 Reply
  • 5 stars

    Let me begin by saying, this is my favorite food website and that’s saying a lot! This isn’t my first recipe review and certainly won’t be my last! Because Jenn and her recipes are amazing!! I preface this because I have disclosed a very embarrassing moment below, lol! I know there are others out there who have done something equally embarrassing when something is this good! At first glance, I thought…lasagna with no beef and carrots, cream cheese and cream?? Not sure how I feel about that…coming from the traditional, beef/sausage combo with a plain red sauce, ricotta mindset…I followed this recipe exactly, except for one minor change (which I will get to) and I have to say it is absolute perfection!!!! Not only is this the best lasagna I have ever had, the ingredient amounts are just PERFECT! Everything fits exactly into a 9 x 13 pan, with nothing left over! OK, to give others an idea just how good this is….(I can’t believe I’m admitting this!) I actually ate a piece right out of the fridge, cold…with my hand, like as if I was eating an apple (don’t judge me!)

    At first glance the recipe looks a bit complicated, but it’s truly very simple and I think a novice could handle it!
    The only change I made: I didn’t use olive oil to cook the sausage, I just didn’t think it was needed, as sausage can be pretty greasy. People…..you MUST MAKE THIS! Jenn, fantastic!!

    - Lana on March 2, 2016 Reply
  • 5 stars

    This was wonderful. It was labor intensive…but so worth it. I shared my leftovers with my daughter and her family. She posted on Facebook that this was absolutely the best lasagna she had ever tasted. Thank you!

    - Sherry Atwood on March 1, 2016 Reply
  • Is the wine a sweet red or a dry?

    - Paula on February 26, 2016 Reply
    • Hi Paula, I would use a dry red.

      - Jenn on February 27, 2016 Reply
  • 5 stars

    Oh my goodness. This was amazingly delicious. Definitely not the quickest recipe on the site, but worth it! I prepared it last night and baked it tonight for a family dinner. For working people, I recommend splitting up the preparation and baking because it took me a bit longer than indicated. Of course that was partly due to my incessant checking of the recipe to make sure I was following it exactly! My mom is not a huge lasagna lover and she said this was one of her favorite meals and probably the best lasagna she has ever had. So thank you! By the way I have made about 60% of the recipes on this site and, despite loving all of them, this is only the second time I’ve been compelled to leave a comment. Absolutely fantastic.

    - Stephanie on February 25, 2016 Reply
  • 5 stars

    I made this last weekend and it was wonderful but I do have one question. I scooped the sausage out with a slotted spoon after browning and put it on a paper towel lined plate. In your recipe you say to add the sausage back in with all the juices. Isn’t it mostly just fat that has cooked out? The recipe tasted great without it but doesn’t say to save the liquid until you are adding it back in.

    - Linda Harden on February 25, 2016 Reply
    • Hi Linda, Glad you enjoyed it! I don’t line the plate with paper towels so the juices (yes, mostly fat) just accumulate on the plate. I like to add it all back in for maximum flavor but it certainly isn’t essential.

      - Jenn on February 25, 2016 Reply
  • I am making that this weekend – looks wonderful! Just 1 question – what kind of red wine did you use? That always confuses in recipes.
    I have tried a lot of your recipes and they always come out great! Thank you for all you do!

    - Esther on February 25, 2016 Reply
    • Hi Esther, You can use any red wine — like Cabernet Sauvignon, Pinot Noir or Merlot — that is inexpensive but good enough to drink. I often buy the mini bottles sold in packs of four to use for cooking.

      - Jenn on February 25, 2016 Reply
  • Made this last night. It was outstanding! My wife and I thought it was delicious and my son, who doesn’t eat sausage, thought it was great. We’re about to eat the leftovers tonight. This is the 3rd recipe I tried from your website and I’m pleased to say it’s the 3rd “keeper”. Thank for posting so many wonderful recipes!

    - Rob on February 24, 2016 Reply
  • 5 stars

    OH BOY, was that delicious. Second helpings were had by all. Thank you for recipes that make me the star of my kitchen.

    - Trudy on February 22, 2016 Reply
  • 5 stars

    This. Is. Awesome. Hands down the best lasagna I have ever made! My no-bake noodle package wasn’t quite enough so I had to boil up a couple regular ones to finish it off. Other than that, I followed the recipe to the letter!

    - Shannon on February 22, 2016 Reply
  • 5 stars

    Made as written except used Catelli gluten-free no-boil lasagna and it was excellent.

    - Kim on February 21, 2016 Reply
  • 5 stars

    I made this tonight, it was amazing!! Thank you for your recipes! This is my favorite web page. I can’t wait to get your cookbook!

    - Natalie on February 21, 2016 Reply
  • Looking forward to trying this, your recipes are always hits! One thing I am curious about–what brand of canned tomatoes do you like? In general, I would love your recommendations for brands of common items like that. You strike the perfect balance between yummy homemade food without overly fussy preparation! Thanks!!

    - Ali on February 21, 2016 Reply
    • Hi Ali, I usually buy Furmano’s, but I’m honestly not that picky about it — I just make sure there are no added herbs or spices. So glad you’re enjoying the recipes!

      - Jenn on February 22, 2016 Reply
  • 5 stars

    I just made this recipe & it came out great! My husband particularly loved the sauce & the fact that it was homemade. We typically use jarred sauce, but this may be our new go-to sauce for pasta in general. Its well worth the extra work involved. Thanks for putting this recipe on your blog!

    - Shelly on February 21, 2016 Reply
  • Hi Jenn,

    I have a jar of roasted red peppers in my pantry. Do you think I could add some to this recipe? I’m assuming probably not too many so it doesn’t make the lasagna too watery. Thoughts?

    - Kelly on February 20, 2016 Reply
    • Hi Kelly, Sure, I think that would work as long as you don’t add too many and drain them well. Please let me know how it turns out!

      - Jenn on February 20, 2016 Reply
      • 5 stars

        Thanks Jenn! I chickened out and didn’t add the red peppers…*this* time. I didn’t want to risk adding extra moisture given the time commitment. All I could picture was a puddle under the gorgeous lasagna. Next time I make this (and there *will* be a next time as it was the best lasagna I’ve ever made or eaten, anywhere), I’ll cut down on the amount of crushed tomatoes to keep the moisture level consistent.

        AMAZING lasagna! My husband and daughter raved…we must have spent the first 15 minutes of our meal extolling its virtues. Thanks so much for all you do!

        - Kelly on February 22, 2016 Reply
  • Is there a vegetarian version of this recipe ?

    - sophia on February 20, 2016 Reply
    • Hi Sophia, Sorry, I don’t have a vegetarian version, but I will work on it. Stay tuned :)

      - Jenn on February 20, 2016 Reply
  • Hello! This recipe looks absolutely delightful, but I have a problem. I am underage, so I can’t purchase alcohol, and my parents do not care much for alcoholic beverages like red wine so I do not have any bottles lying around. The alcohol wilI probably evaporate during cooking, but my parents are still worried. Is there any substitute?

    - Sam on February 19, 2016 Reply
    • Sam, No worries, it’s fine to just leave it out — it will still be delicious. :)

      - Jenn on February 19, 2016 Reply
  • This looks devine. Do you think beef mince would work in place of the italian sausage?

    - Mim on February 19, 2016 Reply
    • Hi Mim, I’d honestly stick with sausage — it adds a ton of flavor to the sauce.

      - Jenn on February 19, 2016 Reply
  • Hi, have tried many lasagna’s over the years
    and always disappointed.
    This one sounds good, one question…
    can this be prepared early in the day and baked for supper? Also what is the best way to reheat it?
    My previous issues are too much water/liquid on the plate when I serve it.
    Will this do the same?
    Thanks!

    - Deborah on February 18, 2016 Reply
    • Hi Deborah, You can definitely prepare this lasagna in the morning, or even a day ahead, and bake it for supper. Leftovers can be reheated in the microwave (in individual portions) or covered with foil in a 325°F oven until hot. And you should not have the issue of water/liquid on the plate with this recipe. Hope you enjoy it, and please let me know how it turns out!

      - Jenn on February 19, 2016 Reply
  • After 42 years of marriage and lots and lots of multiple overnight houseguests, I usually make lasagna ahead and freeze. I then thaw for 24 hours in the refrigerator and bake. Will this recipe freeze well?

    - Jean Livingstone on February 18, 2016 Reply
    • Yes, Jean — lasagna freezes well. Ideally, you want to assemble it in a freezer/oven-safe container and freeze it unbaked. When you’re ready to cook the lasagne, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.

      - Jenn on February 19, 2016 Reply
  • This sounds great, and I love the no-boil noodles! Do you think marscapone would work as a sub for the cream cheese if I wanted to keep it all Italian?

    - Erin on February 18, 2016 Reply
    • Yes, Erin — I think mascarpone would work well. Enjoy, and please let me know how it turns out!

      - Jenn on February 18, 2016 Reply
      • 5 stars

        This was delicious!! I made it tonight swapping marscapone for the cream cheese and it worked perfectly! I also made one other change to accomodate my little one which was to reduce the Italian sausage (sigh… five year olds and their palates!!). I used one pound of 85/15 ground beef with three mild Italian sausage links. I then added all the meat back to the sauce immediately to simmer for the full 30 minutes to get as much of a flavor bump as possible. It was delicious and very impressive for only 30 minutes! I usually simmer my family’s bolognese recipe for at least a couple hours. I am definitely going to steal some of the method from this recipe to improve upon that beloved recipe even more. I also successfully split the recipe into two 8x8s – I had to be very judicious with my sauce near the end, but I made it! I gave half to my parents and they loved it too. What a great recipe! Thanks!!

        - Erin on February 22, 2016 Reply
  • I love all of your dishes that I have made so far, great recipes! The sausage lasagna do you boil the noodle?

    - Tamara on February 18, 2016 Reply
    • Hi Tamara, Thanks! I use no-boil lasagna noodles (made by Barilla), which you should be able to find in the pasta section of your supermarket. They make lasagna much easier!

      - Jenn on February 18, 2016 Reply
  • 5 stars

    This will be delicious as every recipe of yours I’ve tried. Thank you Jenn!
    I’m always at a loss as to what to take for a homemade dinner for someone when ill, just moved, etc. I assume this would freeze well perhaps and could bake in aluminum disposable pans ? What suggestions would you make for freezing and if could put it into a couple of smaller sizes to pull out say for just 2 people?

    - Debra on February 18, 2016 Reply
    • I’m making a grocery list to prepare this for my church Singles group this weekend! I trust your recipes much, it’s comforting to know I can prepare one for a group without a test run!

      - Debra on February 18, 2016 Reply
    • Hi Debra, Ideally, you should freeze lasagna unbaked — simply assemble the lasagne in a freezer-safe/oven-safe container, cover tightly, and freeze. When you’re ready to cook the lasagne, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. That’s a great idea to freeze it in smaller portions — just assemble it in smaller pans and keep an eye on it in the oven as you may need to reduce the cooking time just a bit.

      - Jenn on February 19, 2016 Reply
  • Hi Jennifer….
    This recipe sounds great, and am looking forward to trying it. I find the addition of cream cheese an interesting ingredient to Lasagna, as I have never used it in Lasagna before. As I love cream cheese, I am just wondering if it wouldn’t make the lasagna too rich(?)
    or..maybe on the other hand that wouldn’t be such a bad thing! :)

    - Ann on February 18, 2016 Reply
    • Hi Ann, I promise it doesn’t make it too rich. It really just adds a very slight (and pleasant) tang, and ensures that the ricotta bakes up creamy instead of grainy.

      - Jenn on February 18, 2016 Reply
      • 5 stars

        Hi Jennifer,

        made this on the weekend. Delicious! Cream cheese and all! Great Lasagna recipe. Will stick with this one. Thanks again!

        - ann stoymenoff on February 22, 2016 Reply
        • So glad, Ann! Thx for letting me know. :)

          - Jenn on February 22, 2016 Reply
  • I’m not a big fan of ricotta cheese. Could I use fresh mozzarella instead?

    - Brian on February 18, 2016 Reply
    • Hi Brian, You could but that would be a lot of mozzarella in one lasagna. You might try it with the ricotta/cream cheese blend suggested; it sort of melts into the mozzarella and doesn’t have a strong flavor. Plus the texture of the ricotta is much improved by adding cream cheese.

      - Jenn on February 18, 2016 Reply
      • 5 stars

        Wouldn’t béchamel work in place of the ricotta? And, the cream cheese would make it even richer.

        - Beverly on February 18, 2016 Reply
        • Hi Beverly, You could definitely use a béchamel in place of the ricotta, but in that case I would probably omit the ricotta/cream cheese mixture and mozzarella and just make a straight Lasagna Bolognese. This is more a typical American-Italian lasagna.

          - Jenn on February 18, 2016 Reply

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