Lasagna Recipe with Italian Sausage and Ricotta
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This lasagna recipe with Italian sausage is the kind of dinner I start craving once the evenings get cooler. It has layers of tender noodles, homemade sausage and tomato sauce and three kinds of cheese. I simmer the sauce for a while before the lasagna goes into the oven, giving it time to thicken so the slices hold together well.
You can make it with hot or sweet Italian sausage, depending on how spicy you want it. I’ve made it both ways but honestly can’t say I prefer one over the other. I like garlic bread with mine, and a mixed baby leaf salad is good if you want something fresh on the side. It takes some time to prepare, although much of that is simmering, baking and resting time.
Italian Sausage and Ricotta Lasagna at a Glance
- Prep time: 25 minutes
- Cook time: 1 hour 40 minutes
- Rest time: 15 minutes
- Total time: 2 hours 20 minutes
- Servings: 8
- Cuisine: Italian-American
- Main ingredients: Italian sausage, lasagna noodles, tomatoes, ricotta, mozzarella and parmesan
- Best cooking method: Simmer the sauce, assemble in layers and bake
- Storage: Refrigerate for 3 to 4 days or freeze individual portions
Why You’ll Love This Sausage and Ricotta Lasagna
- Homemade meat sauce: Italian sausage, tomatoes, garlic and herbs simmer together to make a tasty, robust sauce.
- 3 kinds of cheese: Ricotta forms the soft middle layers while mozzarella and parmesan melt across the top.
- Choose the heat: Hot or sweet Italian sausage both work, so you can choose the one your family prefers.
- Good for planning ahead: Make the sausage sauce a day ahead or freeze cooked portions for later.
- A hearty fall dinner: The recipe makes eight servings and only needs a salad or bread on the side.
Ingredient Notes
- Italian pork sausage: Buy bulk sausage or remove the casings from links. Sweet sausage gives you a milder lasagna, while hot sausage adds some heat.
- Tomatoes: Tomato sauce and undrained diced tomatoes give you the liquid for the meat sauce. Sometimes tomatoes can be a little acidic, which is why I typically like to add a little white sugar to mine, but feel free to omit this.
- Lasagna noodles: I used regular dried noodles that need boiling before assembly. Cook them according to the package directions and drain them well.
- Ricotta: Whole-milk ricotta gives the filling a rich texture. If the ricotta looks unusually wet, I like to let it drain briefly before mixing it with the herbs and parmesan.
- Mozzarella and parmesan: Shredded mozzarella melts between the layers and across the top. Freshly grated parmesan goes into the ricotta mixture with some reserved for the top.
- Fresh or dried herbs: See the recipe card for the amounts for both. Dried herbs are more concentrated, so don’t use the fresh and dried quantities interchangeably.
How to Make This Lasagna Recipe with Italian Sausage
Brown the sausage with the onion and garlic, drain away the excess fat and add the tomatoes, sugar, basil and some of the parsley. Let the sauce simmer until thick. While it cooks, boil the noodles and mix the ricotta with parmesan, oregano and the remaining parsley.
Next, it’s time to assemble the lasagna. Start with sauce, then add noodles, ricotta, sauce and mozzarella. Repeat those layers then finish with the remaining noodles, sauce, mozzarella and parmesan. Bake it covered for 30 minutes and uncovered for 15 minutes. Let it rest, then slice, serve and enjoy!
Tips for Neat Lasagna Layers
- Simmer the sauce until it is noticeably thicker. A watery sauce makes the assembled lasagna loose.
- Drain the noodles well so they don’t carry extra water into the baking dish.
- Divide the ricotta mixture in half before you begin layering. This makes it easier to distribute evenly across the 2 middle layers.
- Cover the dish for the first 30 minutes so the top doesn’t brown too early.
- Wait 15 minutes before slicing. The layers settle during this time and the portions are easier to lift from the dish.
Substitutions and Variations
- Choose sweet Italian sausage for a mild lasagna or hot Italian sausage if you like some heat.
- Add red pepper flakes to the sauce if your sausage is mild and you want the lasagna recipe spicy.
- Ground beef also works in the meat sauce. Brown it thoroughly, then drain away the excess fat before adding the tomatoes.
- Add a little chopped fresh sage to the sausage mixture for a more pronounced fall flavor.
Equipment
- 10-inch skillet (frying pan): For browning the sausage, onion and garlic and simmering the sauce.
- Large pot: For boiling the lasagna noodles.
- Strainer: To drain the cooked noodles.
- Mixing bowl: For combining the ricotta, parmesan and herbs.
- 13×9-inch glass baking dish: For assembling and baking the lasagna.
- Aluminum foil: To cover the baking dish during the first part of baking your lasagna recipe with Italian sausage.
What to Serve with Sausage Lasagna
Garlic bread is my first choice with this lasagna. A tossed baby leaf salad with extra-virgin olive oil and red wine vinegar keeps the rest of the meal simple. Roasted broccoli, green beans or zucchini are all good with the tomato sauce and cheese.
How to Store
- Refrigerate: Let the lasagna cool, cover it and refrigerate it within 2 hours. Eat it within 3 to 4 days.
- Reheat: Reheat individual portions in the microwave or cover them and warm them in the oven. Leftovers should reach 165°F (74°C) in the center.
- Freeze: Wrap cooled individual portions well and place them in an airtight freezer container or freezer bag. Freeze for up to 3 months for the best quality.
- Thaw: Thaw frozen lasagna in the refrigerator overnight before reheating. You can reheat it from frozen, although it will take longer.
- Make ahead: Prepare the sausage sauce up to 1 day ahead, cool it promptly and refrigerate it in a covered container. Mix the ricotta filling separately and refrigerate it. Assemble the lasagna before baking so the boiled noodles don’t sit in the sauce overnight.
Italian Sausage Lasagna FAQs
Yes. Use 2 cups (450g) small-curd cottage cheese and drain off any excess liquid first. I found when doing this the filling was softer and less rich than the whole-milk ricotta filling which I prefer by far.
The usual causes are sauce that needed longer to reduce, wet ricotta, poorly drained noodles or cutting the lasagna too soon. Simmer the sauce uncovered, drain wet ricotta and noodles well and let the baked lasagna rest for 15 minutes. Trust me – that 15 minute wait is well worth it!
Tent the foil slightly so it doesn’t touch the mozzarella or lightly grease the side facing the lasagna. Remove the foil after 30 minutes so the top can finish baking uncovered.
Yes. Let it cool, cover the dish securely and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then reheat it covered until the center reaches 165°F (74°C).
Lasagna Recipe with Italian Sausage and Ricotta
Ingredients
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 pound (450g) bulk Italian pork sausage
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh oregano leaves or 1 ½ teaspoons dried oregano
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
- 15 ounces (425g) tomato sauce
- 14 ounces (400g) diced tomatoes, undrained
- 1 teaspoon white sugar
- 12 ounces (340g) regular dried lasagna noodles, about 12 noodles
- 8 ounces (230g) shredded mozzarella, divided
- 15 ounces (425g) ricotta cheese
- ½ cup (50g) freshly grated parmesan cheese, divided
Equipment
- 10-inch (25cm) skillet (frying pan)
- Large pot
- Fine-mesh strainer or colander
- Medium mixing bowl
- 13×9-inch (33×23cm) glass baking dish
- Aluminum foil
Method
- Cook the onion, garlic and sausage in a 10-inch (25cm) skillet over medium heat, breaking up the meat and stirring often, until the sausage is browned with no pink remaining and reaches 160°F (71°C).
- Drain off the excess fat.
- Stir in 2 tablespoons of the parsley, the sugar, basil, diced tomatoes and tomato sauce.
- Bring the mixture to a boil, stirring often. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally, until noticeably thicker.
- While the sauce simmers, preheat the oven to 350°F (180°C). Cook the noodles according to the package directions, then drain them well.
- Combine the ricotta with ¼ cup (25g) parmesan, the remaining 1 tablespoon parsley and the oregano. Divide the ricotta mixture in half.
- Spread 1 cup (250ml) of the sausage sauce across the bottom of an ungreased 13×9-inch (33×23cm) glass baking dish.
- Arrange 4 noodles over the sauce. Spread half the ricotta mixture over the noodles, followed by 1 cup (250ml) sausage sauce and ⅔ cup (75g) mozzarella.
- Repeat with 4 noodles, the remaining ricotta mixture, 1 cup (250ml) sausage sauce and another ⅔ cup (75g) mozzarella.
- Add the last 4 noodles. Spoon the remaining sausage sauce over them, then add the remaining ⅔ cup (about 75g) mozzarella and ¼ cup (25g) parmesan.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for 15 minutes more, until hot and bubbling and the center reaches 165°F (74°C).
- Rest the lasagna for 15 minutes before cutting it into 8 portions.
Notes
- Bulk Italian sausage is sausage meat without casings. If you buy links, remove and discard the casings before cooking.
- Use hot or sweet Italian sausage according to how spicy you want the sauce.
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat to 165°F (74°C).
More Lasagna and Pasta Recipes
For a lasagna with less prep, try my oven-ready Ronzoni lasagna. My lasagna soup without noodles has sausage, tomatoes and cheese in a low carb soup. You can also browse my other pasta recipes.
