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Italian Sausage Lasagna

  • Prep 1 hr 10 min
  • Total 2 hr 10 min
  • Servings 8

No need to buy frozen lasagna when you have this much-loved recipe on hand. MORE + LESS -

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

Steps

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  • 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 Facts

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
Potassium
610 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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