Sausage Lasagna

Tested & Perfected Recipes

Made with a quick sausage ragu and no-boil noodles, this sausage lasagna is full of flavor and won’t take all day to prepare.

sausage lasagna

Growing up, I made sausage 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!).

What you’ll need to make sausage lasagna

ingredients

How to make sausage lasagna

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

Made with a quick sausage ragu and no-boil noodles, this sausage lasagna is full of flavor and won’t take all day to prepare.

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.
  4. Freezer-Friendly Instructions: The lasagna can be frozen for up to 3 months. If freezing it prior to baking, when you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe. If the lasagna is already cooked, 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. Reheat it, covered with foil, in a 325°F oven until hot.

Pair with

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hello. I just came across your website and your recipes look fabulous. I am planning on trying this recipe this weekend and was wondering if cherry tomatoes would work as the “crushed tomatoes” component or is the canned variety better? I have a ton of cherry tomatoes from the garden but if that would be too sweet, I’ll just pick up a can at the market. Thanks in advance!

    • — Dinah on August 8, 2019
    • Reply
    • Hi Dinah, I think canned will work best here. Hope you enjoy it!

      • — Jenn on August 9, 2019
      • Reply
  • Hi Jenn! Can I use zucchini instead of noodles? Thank you!

    • — Turtle on July 22, 2019
    • Reply
    • Hi, I haven’t tried this with zucchini in place of the pasta, so I can’t say for sure, but I think it would work. I’d love to hear how it turns out if you try it!

      • — Jenn on July 23, 2019
      • Reply
  • Wonderful! Made this and a butternut squash for my son’s wedding rehearsal dinner and it was loved by all. My old recipe was not done with a bolognese, so this will be my go to recipe from now on. So much more flavor with the carrots and celery.

    • — Rochelle on May 16, 2019
    • Reply
  • As with all of your recipes, this did not disappoint! Made this and a butternut squash for my son’s wedding rehearsal dinner and it was loved by all. My old recipe was not done with a bolognese, so this will be my go to recipe from now on. So much more flavor with the carrots and celery.

    • — Rochelle on May 16, 2019
    • Reply
  • I had given up on finding a lasagna recipe that was delicious and didn’t take all day to make. This is now my go-to lasagna recipe. It still takes a little time, but is so worth it. Everybody loves lasagna and this recipe makes a lot (think leftovers and even a couple of portions in the freezer). Add a simple salad of mixed greens and it’s a complete meal.

    • — Ruth W Freeman on April 11, 2019
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  • This is the best lasagna I have ever tasted. I have prepared it three times with some minor variations from the original recipe because of what is available in the pantry or refrigerator. If you follow the recipe exactly as written, you will not be dissapointed. I am sure many of us, don’t always have everything on hand so here are some of my variations.

    For the meat sauce:
    I don’t usually have celery so I left it out twice.
    The way sausage is packaged, and what I had available, I have been using one package (little over a pound) sweet and the balance spicy. Our family likes spicy, so I will continue making it this way but I would be reluctant to use too much spicy.
    I have been using half and half.
    I have been using more noodles than the recipe because of the way my pan is shaped. The first time, the lasagna was a tad dry. The next time I added some good quality premade sauce to supplement the recipe and it was perfect.
    I use the food processor with short pulses to break the cooked sausage up into smaller pieces.
    The bolognese sauce is really good. (I would never omit the wine) I have been making the sauce the day before I assemble and bake. This helps me with time management and I think gives the sauce some extra time to develop especially if I have added some jar sauce.

    For the ricotta mixture:
    I have been making this exactly as written. I think the fresh basil is really important. I love my food processor, I splurged on a Breville with all the attachments.

    For the assembly:
    Three noodles don’t fit the bottom of my pan perfectly so I have been arranging the noodles long ways for one layer, cross ways for another layer (as the pan widens) breaking some noodles to make them fit. (they are difficult to break without shattering) I have also been using most of the 9 oz box of noodles. The no boil noodles, I have been using the Barilla, are excellent. Making lasagna takes some time so not having to boil the noodles saves a step and another pot to wash.

    Freezer-Friendly Instructions:
    I have not tried freezing before baking, but always freeze individual cooked pieces according to the the instructions. So good.

    • — Gregory Chandler on April 11, 2019
    • Reply
  • This is the best lasagna recipe ever. My whole entire large family agreed on this. Thank you so much!

    • — Valerie on February 12, 2019
    • Reply
  • Hi Jenn,

    One more question on this recipe that I’ll be serving to a crowd on my daughter’s birthday. Can I substitute half and half for the heavy cream?

    Thanks!
    Linda

    • — Linda Lomele on February 9, 2019
    • Reply
    • Yes, you can get away with half and half here. Enjoy!

      • — Jenn on February 10, 2019
      • Reply
  • This lasagne is great and we make it often for our family.

    • — Regan on January 15, 2019
    • Reply
  • I’m a huge fan of your recipes, but this one fell short, which I know is contrary to all of the other reviews. I just didn’t like the addition of the cream- the tomato sauce was not as robust. It felt heavy, and I feel like the cream dulled all of the wonderful fresh herbs

    • — Kate on December 30, 2018
    • Reply
  • Delicious! My guests raved about this lasagna! I made it exactly as written and would not change a thing. I will be serving it again on Christmas Eve with your Big Italian Salad. So handy that I can make it ahead and freeze. Yum!

    • — Jo-ann on December 20, 2018
    • Reply
  • HI Jenn, just wanted to say that this dish has become a tradition for Christmas dinner. This will be the 3rd year I am serving. It is hard to find that one dish that everyone in the family will eat and this is it! I make it the day before and just let it get close to room temperature before baking it. Comes out perfect each time. Love every recipe of yours that we have tried.

    • — Valerie Wood on December 20, 2018
    • Reply
  • I love your recipes! I want to make this lasagna for Christmas Eve, but a day ahead. The day before – would I prepare the lasagna, bake, and refrigerate? Or would I prepare it and refrigerate it without baking? On Christmas Eve – how long before baking would I take it out of the fridge? And how long would I bake it and at what temp? Thank you!

    • — Laura Z on December 18, 2018
    • Reply
    • Hi Laura, You really can go either way here, but I’d probably bake it 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 18, 2018
      • Reply
      • Thank you so much, Jenn! So excited to make this! Happy Holidays and Happy New Year to you and your family!

        • — Laura Z on December 19, 2018
        • Reply
  • I am a big fan! Love your recipes. This is a delicious lasagna! Quick question- can I add ground beef to this recipe in addition to Italian sausage? Thank you!

    • — Regan Crane on December 13, 2018
    • Reply
    • So glad you like the recipes, Regan! If you feel like you want a meatier dish, you could add a bit of ground beef to this as well.

      • — Jenn on December 13, 2018
      • Reply
  • Hi Jenn can you use ground beef instead of Italian sausage

    • — Melissa pickard on November 8, 2018
    • Reply
    • Hi Melissa, I think it’s best with sausage but it should also work with well-seasoned ground beef. Enjoy!

      • — Jenn on November 9, 2018
      • Reply
  • Best thing I’ve ever eaten.

    • — Heather on October 13, 2018
    • Reply
  • This is the best lasagna recipe. Look no more! I didn’t change or added anything as it is perfect the way it is. A real comfort food and a family approved recipe. Thanks!

    • — Lyne on October 4, 2018
    • Reply
  • Hi Jenn,

    Live the new website, but I cannot seem to find the “pairs with” feature. I’m sure I am missing it somewhere? I even tried the sample recipe-sausage lasagna.

    • — Debbie Brackenbury on October 4, 2018
    • Reply
    • Hi Debbie, It is underneath the recipe, right above the nutritional data. Sorry for the confusion!

      • — Jenn on October 4, 2018
      • Reply
  • Trying new receipes every time, they are great! Can I substitute the sausage for ground turkey? Also is there a substitute for red wine?

    • — Amreeta on September 19, 2018
    • Reply
    • Glad you’re enjoying the recipes! I wouldn’t recommend ground turkey for this one as the sausage adds a ton of flavor. You could use turkey sausage, however, if you’d prefer that. Hope that helps!

      • — Jenn on September 21, 2018
      • Reply
  • Just made this and wow did my husband love it. He is Italian, and very picky about any pasta dish. He asked me if I was making garlic bread for dinner, but I thought he was already having his dinner, as he had eaten two large ‘samples’. I did cut back on the salt, because I think I shredded my parm/reg cheese rather fine, which is salty already. I used 1/2 tsp in the sauce and none in the ricotta mixture. It was perfect. Another great recipe. I was thrilled to see no boil noodles, because boiling and separating lasagna noodles is right up there with ironing. Thanks again for another great recipe.

    • — Laura Migliore on September 8, 2018
    • Reply
  • If you don’t drink alcohol, is there a good substitute for the red wine?

    • — Jenny on August 27, 2018
    • Reply
    • Hi Jenny, it’s perfectly fine to leave the wine out – the dish will still be delicious.

      • — Jenn on August 27, 2018
      • Reply
  • I like to add spinach to my ricotta mixture when I make lasagna. I use frozen spinach squeezed dry. Would that work here? Thanks!

    • — Kelly on August 16, 2018
    • Reply
    • Hi Kelly, I do think that’d work well here. Please lmk how it turns out. 🙂

      • — Jenn on August 16, 2018
      • Reply
  • Sausage lasagna is such a successful recipe from your collection! I use so many of your recipes and always give you credit when I get rave reviews. One question concerning the sausage lasagne recipe please. How do you grate soft cheese such as mozzarella? I use my box grater for most cheeses but soft cheeses clump up.
    I never buy preshredded cheeses so I am interested in how you shred both soft and hard cheeses. Thank you for making me a better cook for my family. They thank you also!

    • — Jennie Martin on July 19, 2018
    • Reply
    • Hi Jennie, glad you like the lasagna! I’d stick the mozzarella cheese in the freezer for 10 – 15 minutes before shredding it. It will be firmer right out of the freezer and easier to grate.

      • — Jenn on July 19, 2018
      • Reply
  • I made this lasagna last night. It was delicious. Made a few changes. Used half mild Italian sausage and hot. Because we like our food a little spicy I added more pepper + some red pepper flakes. Also to help break up the sausage meat into smaller pieces I used a food processor instead of my fingers! Worked way better. Turned out perfectly – thank you!

    • — Aileen Jo-Anne Kruzynski on June 30, 2018
    • Reply
  • I got your cook book yesterday. I must say I haven’t found a recipe I don’t like. Your steakhouse burgers are some of the best I’ve had. Have you ever considered a recipe that is cooked on a smoker? I would love to see one.

    • — Ron Knight on May 14, 2018
    • Reply
    • Hi Ron, so glad you’re enjoying the recipes (and thanks for purchasing the book)! I haven’t developed recipes using a smoker because I don’t have one (but never say never)! 🙂

      • — Jenn on May 15, 2018
      • Reply
  • Hi Jenn,
    Haven’t had a bad recipe from you yet…very excited for the cookbook!
    My husband is not a ricotta fan…do you think substituting cottage cheese would work??

    • — Jen McCormick on April 2, 2018
    • Reply
    • Your husband may enjoy this ricotta a bit more as adding cream cheese definitely makes a difference. That said, although I haven’t tried this with cottage cheese, I think it should work. I’d love to hear how it turns out if you make it with cottage cheese!

      • — Jenn on April 2, 2018
      • Reply
  • Hi
    Do you drain or discard after cooking some of the fat from the sausage before adding the additional Tablespoon of olive oil to sauté the onions, garlic celery and carrots? Seemed like a lot of grease.
    Also I did not have carrots on hand while making this- I know shocking :)- I also cook for my pups so had used all my carrots over the weekend -:)
    Curious if it will make a difference for the Bolognese ?
    I also substituted half and half for heavy cream
    Thanks for a great recipe

    • — Marsha on March 26, 2018
    • Reply
    • Hi Marsha, I typically don’t drain the fat from the sausage as it adds a lot of flavor, but if you’d prefer to, you can. And the lack of carrots shouldn’t make a significant difference. I’d love to hear how it turned out!

      • — Jenn on March 27, 2018
      • Reply
  • I’m a big fan of your recipes. A couple questions. If I used dried basil in a pinch, how much would you recommend? And do you have a rich balsamic vinegar you recommend as I usually serve this with bread and olive oil and balsamic vinegar? Thanks!

    • — Liza on March 5, 2018
    • Reply
    • Hi Liza, The general rule of thumb when using dried herbs instead of fresh is the use a third of what is called for. So, in this case, you’d need just shy of 3 Tbsp. of dried basil. And my two favorite brands of balsamic vinegar are Colavita and Lucini. Hope that helps!

      • — Jenn on March 6, 2018
      • Reply
  • Absolutely wonderful recipe and perfect for entertaining! I assembled the lasagna the day before and then took it out of the refrigerator about an hour before baking. It looked exactly like the picture and was delicious and not runny at all. Definitely the best lasagna I ever made!

    • — Linda Rotter on March 5, 2018
    • Reply
  • Really good. Made this tonight and it was a big hit with the family.

    • — Monica on January 14, 2018
    • Reply
  • Hi! And happy holidays :). 3 questions. Can I make this on a Wed and serve on a Thursday? Would cooking directions change if I made two? And lastly, what would you serve for dessert? Thanks!

    • — Mary on December 18, 2017
    • Reply
    • Yes, Mary, you can make this a day ahead and reheat before serving. The cooking directions wouldn’t change with two, but I’d suggest baking them in 2 separate dishes so they cook evenly. In terms of dessert, if you want to stick with the Italian theme, you could prepare biscotti like this one, a pavlova, or cheesecake. Hope that helps!

      • — Jenn on December 19, 2017
      • Reply
  • I had massive success with Jenn’s ‘nice lasagna’ and her ziti with sausage (both amazing, five star plus recipes for me), but I liked this one the least of all three. I made it exactly as suggested but subbed cottage cheese for ricotta. For me, it is just too dense and rich. It is far “meatier” than “tomato-y” and I have realized I far prefer lasagne with more noodles and tomatoes than meat. Jenn’s other lasagna in this site is an absolute knockout and just so easy. I will go back to that one as it never disappoints. Really wanted to love this one, especially because it took a lot more time and work, but it was not to my liking. My kids however, liked it the most of all three.

    • — Cate on December 18, 2017
    • Reply
  • Hi Jenn, I will chime in with the masses and say that I love your recipes. I made the meat sauce for the lasagna last night and it seemed quite thick. Will there be enough liquid for the no-boil noodles to soften sufficiently?

    • — Lila on December 15, 2017
    • Reply
    • Hi Lila, so glad you like the recipes! 🙂 As long as you followed the recipe for the sauce, there should be sufficient liquid to soften the noodles. Hope you enjoy!

      • — Jenn on December 15, 2017
      • Reply
  • I love this recipe. It is flavorful and tasty. I served this for a dinner party and everyone loved it. I didn’t change a thing. The only thing I did was to make the sauce the night before and assembled the day it was going to served. Thanks Jen!

    • — Marla on December 3, 2017
    • Reply
  • Fabulous Jenn!

    • — Bonnie Drozda on December 2, 2017
    • Reply
  • I made this lasagna for company and it was a hit! Not just with our company, but with my husband and my young children as well. Our company complimented it more than once and asked to take leftovers home (we’re not shy around here – lol). I followed the recipe except substituted sausage for the Italian sausage because my husband doesn’t like it. I would love to try it with Italian sausage. However, I’m sure it’s the red sauce and ricotta mixture that truly make this dish. Thank you Jenn for another amazingly delicious recipe!!

    • — Megan on November 30, 2017
    • Reply
    • So regular breakfast sausage? I don’t like Italian sausage either, but I’d like to try it

      • — Nicole on December 7, 2017
      • Reply
      • I’m sorry, I just now saw your question. I use brats and remove the skins.

        • — Megan on October 4, 2018
        • Reply
  • Do you recommend freezing any cooked leftovers ?

    • — Cynthia on November 12, 2017
    • Reply
    • Hi Cynthia – definitely, this freezes well!

      • — Jenn on November 13, 2017
      • Reply
  • I live in Europe: i can’t find italian sausage. Whats the difference between regular ground meat en italian sausage? So i can find something similar… italian herbs?

    • — Laura on October 3, 2017
    • Reply
    • Hi Laura, Italian sausage is essentially ground meat (with fat in it to keep it moist), salt, pepper, and Italian seasonings. You can use any sausage here if you can’t find Italian; 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 as flavorful that way. Hope that helps!

      • — Jenn on October 3, 2017
      • Reply
  • I made this recipe tonight and it was amazing! Everyone said that this was their new favorite lasagna recipe. I did use 1/2 lb spicy Italian sausage instead of using all sweet sausage. Thanks for such a great recipe!

  • Good morning Jenn, forgot to ask, looking for a good olive oil noticed you use Lucini If I can’t find that could you recommend another brand Will making your Lasagna when you reply about the tomatoes thanks again

    • Hi Sharron, Colavita is a good one and pretty easy to find. I also like the Whole Foods brand. Hope that helps!

      • — Jenn on September 19, 2017
      • Reply
  • This lasagna its easy to make and YUMMY! Whole family love it! Thank you

    • — BETSY HOGAN on September 19, 2017
    • Reply
  • Fantastic as is, I have also taken the sausage, added some whole milk mozzarella and piped it into manicotti and stuffed shells

    • — Greg johnston on September 16, 2017
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  • Absolutely delicious! Husband said it was the best lasagna he’s ever had, and I agree. A bit step intensive for me, but so worth it. Will definitely make again. I love your site and I get excited when I receive your recipe emails – thank you!

    • — Karen on September 15, 2017
    • Reply
  • I made this lasagne for an Italian buffet party for my daughter’s wedding open house – it received rave reviews from everyone and not a drop was left. I made it according to the recipe as I am not a confidant cook on my own. Have made other recipes on your site and every one so far is a winner!

    • — Chris on September 14, 2017
    • Reply
  • Im not seeing anything about how long it’ll last in the refrigerator. Will it be okay to make/assemble on Friday, the cook on Sunday?

    • — Kathleen on September 6, 2017
    • Reply
    • Yep that’s fine, Kathleen. Enjoy!

      • — Jenn on September 6, 2017
      • Reply
      • I forgot to get back to you! But I remembered because I was craving your lasagna this morning! SO DELICIOUS. SO GOOD. Five amazing huge gigantic stars!

        • — Kathleen on September 18, 2017
        • Reply
  • 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
    • Reply
  • 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.

  • 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.

  • 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.

  • Hi Jen,
    Can I make the tomato sauce one day prior and keep it in the fridge?

  • 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!

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

  • 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?

    • 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!

      • 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!

        • 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!

          • So glad you enjoyed it, even with the extra chopping! Thanks for the follow up :).

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

  • 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

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

      • For sure. Thanks for responding

      • 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 🙂

  • 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?

    • 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 :).

      • 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.

        • 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.

          • 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
  • 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!

    • Yes, definitely. Hope you enjoy (and happy to have you as part of the Once Upon a Chef community)!

  • 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!

    • 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!!

  • 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!!

    • 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!

  • 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!

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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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 🙂

    • 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.

  • 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

    • Definitely! Glad you like it :).

  • 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?

    • 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!

  • 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.

  • If I don’t have a food processor at home, do you have any suggestions?

    • 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!

  • 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!

  • 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

    • I think it’d be okay, Donna, as long as you don’t cook them first. Enjoy!

  • 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.

    • 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!

  • 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?

    • 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!

  • 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.

    • 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, 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.

  • 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

    • 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!

  • 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!

  • I accidentally left out one layer of noodles and ricotta mixture when assembling the lasagna. Any suggestions on how to fix it?

    • 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.

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

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

  • Can I substitute sweet Italian sausage with any other kind of sausage? I have looked everywhere and can’t find them.

    • 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.

  • AMAZING.

  • Absolutely delicious! A winner at my house.

  • 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.

  • Can you refrigerate just the sauce for 48 hours ahead of time in your lasagna recipe

    • Sure Marlene, that will work. Hope you enjoy!

  • 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.

  • 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!

    • Hi Ellyn, I’d refrigerate it and cook it later. Enjoy!

  • 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.

  • Can this be made a day ahead?
    Make the sauce, let cool, assemble, cover and refrigerate?

    • Yes, definitely!

  • Can I just use regular catelli lasagne? Is there enough liquid in the recipe to cook it?
    Julia

    • 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.

  • 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. 😎

    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!

  • 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.

  • 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.

  • 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!

    • No need to cook them first if they are homemade noodles Elena!

  • 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!

  • 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.

  • 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. 🙂

  • 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?

    • Yes, Roseanne, I think you could get away with those tweaks. Please let me know how it turns out!

  • 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!

    • 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!

  • 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

    • 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!

  • 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.

  • 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!!

  • 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!

  • Is the wine a sweet red or a dry?

    • Hi Paula, I would use a dry red.

  • 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.

  • 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.

    • 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.

  • 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!

    • 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.

  • 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!

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

  • 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!

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

  • 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!

  • 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!!

    • 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!

  • 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!

  • 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?

    • 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!

      • 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!

  • Is there a vegetarian version of this recipe ?

    • Hi Sophia, Sorry, I don’t have a vegetarian version, but I will work on it. Stay tuned 🙂

  • 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, No worries, it’s fine to just leave it out — it will still be delicious. 🙂

  • This looks devine. Do you think beef mince would work in place of the italian sausage?

    • Hi Mim, I’d honestly stick with sausage — it adds a ton of flavor to the sauce.

  • 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!

    • 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!

  • 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
    • 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.

  • 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?

    • Yes, Erin — I think mascarpone would work well. Enjoy, and please let me know how it turns out!

      • 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!!

  • I love all of your dishes that I have made so far, great recipes! The sausage lasagna do you boil the noodle?

    • 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!

  • 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?

    • 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!

    • 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.

  • 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! 🙂

    • 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.

      • Hi Jennifer,

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

        • So glad, Ann! Thx for letting me know. 🙂

          • This is really good my whole family loves it!!! Since it is time consuming can I make it the day before (not bake) and leave it in the fridge. Then next day I just throw it in the oven?

            • — Diane on May 30, 2019
          • Sure, Diane, that would be fine. You can also bake it ahead of time, refrigerate it, and reheat it the next day prior to serving. Hope that helps!

            • — Jenn on May 30, 2019
  • I’m not a big fan of ricotta cheese. Could I use fresh mozzarella instead?

    • 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.

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

        • 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.

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