Lasagna with Ricotta and Italian Sausage

Lasagna with Ricotta and Sausage

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Italian sausage, 3 kinds of cheese and lasagna noodles team up with 3 kinds of herbs, garlic and more, and the result is this highly flavorful lasagna. Make a big batch because it freezes beautifully.


  • 1 chopped onion
  • 1 minced garlic clove
  • 1 lb (225g) bulk Italian pork sausage
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano leaves or 1½ teaspoons dried oregano
  • 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
  • 15 oz (425g) tomato sauce
  • 14 oz (400g) diced tomatoes, not drained
  • 1 teaspoon white sugar
  • 12 uncooked lasagna noodles
  • 8 oz (230g) shredded mozzarella
  • 15 oz (425g) ricotta cheese
  • ¼ cup (25g) freshly grated parmesan cheese, plus more for on top


  1. Cook the onion, garlic and sausage in a 10-inch (25cm) skillet, stirring often, until the sausage is browned.
  2. Drain off the fat.
  3. Stir in 2 tablespoons of the parsley, along with the sugar, basil, tomatoes, and tomato sauce.
  4. Bring the mixture to a boil and stir it often.
  5. Turn the heat down and simmer for 45 minutes or until noticeably thicker.
  6. Preheat the oven to 350ºF (180ºC).
  7. Cook the noodles and drain them, following the instructions on the box.
  8. Combine the ricotta with ¼ cup (25g) parmesan, the other 1 tablespoon of parsley and the oregano.
  9. Spread a cup (250ml) of the sauce over the base of an ungreased 13×9 inch (33×23 cm) glass baking dish.
  10. Top it with 4 noodles, then spread a cup (250g) of the cheese mixture over the top.
  11. Spread a cup of the sauce mixture over that and 2/3 cup of mozzarella over that.
  12. Repeat these layers, finishing with noodles and sauce and then the last of the mozzarella and parmesan.
  13. Cover and bake in the oven for half an hour.
  14. Uncover and cook for another 15 minutes or until hot and bubbly.
  15. Stand it for 15 minutes then serve your lasagna with ricotta and Italian sausage hot.