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Italian Sausage Lasagna

Italian Sausage Lasagna

Servings 4


  • 1/2 pound Italian pork sausage
  • 1 clove garlic minced
  • 14.5 ounces fire roasted tomatoes crushed or diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/4 teaspoons kosher salt divided
  • 6 ounces tomato paste
  • 6 lasagna noodles
  • 1 1/2 cups ricotta cheese
  • 1/3 cup Parmesan cheese shredded
  • 2 tablespoons fresh parsley chopped
  • 1 large egg
  • 1/4 teaspoon pepper
  • 8 ounces mozzarella cheese shredded


  • Preheat the oven to 375 F.
  • In a skillet, brown the sausage and then drain the excess fat. Add the garlic, tomatoes, basil, oregano, 3/4 teaspoon salt, and tomato paste. Simmer, uncovered, for 30 minutes. If the sauce is too thick, add a little water.
  • Meanwhile, cook the lasagna noodles al dente, according to the package directions.
  • In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, eggs, 1/2 teaspoon salt, and pepper.
  • In the bottom of a 9 x 9 x 2-inch casserole dish, place one layer of the noodles.
  • Cover the noodle layer with a layer of mozzarella cheese, and then add half of the ricotta mixture over the mozzarella. Add half of the meat sauce over the ricotta cheese layer. Repeat the layers (starting with the noodles), ending with mozzarella cheese.
  • Bake for 30 to 40 minutes in the preheated oven. Remove the lasagna from the oven and allow it to rest a few minutes before serving.