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Italian Sausage Lasagna

 126 Ratings
48 Comments
  • Prep Time 1 hr 10 min
  • Total Time 2 hr 10 min
  • Servings 8
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No need to buy frozen lasagna when you have this much-loved recipe on hand.

Ingredients

1
lb bulk Italian pork sausage
1
medium onion, chopped (1/2 cup)
1
clove garlic, crushed
3
tablespoons chopped fresh parsley
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
teaspoon sugar
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1
can (15 oz) Muir Glen™ organic tomato sauce
12
uncooked lasagna noodles (12 oz)
1
container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4
cup grated Parmesan cheese
1
tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2
cups shredded mozzarella cheese (8 oz)
1/4
cup grated Parmesan cheese

Directions

  • 1 In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • 2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • 3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
  • 4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • 5 Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • 6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Expert Tips

Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!

Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.

If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
465
Calories from Fat
205
% Daily Value
Total Fat
23 g
Saturated Fat
11 g
Cholesterol
70 mg
Sodium
1120 mg
Total Carbohydrate
36 g
Dietary Fiber
3 g
Protein
31 g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
16%
16%
Calcium
50%
50%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 3 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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