Classic Sausage Lasagna - Super delicious and simple lasagna recipe made with sausage, homemade robust tomato sauce, mozzarella and ricotta cheese. This is the perfect family and kid friendly comfort meal.
Ingredients you need to make classic sausage lasagna:
- Lasagna - I used Barilla lasagne.
- Ground Italian Pork Sausage
- Large Yellow Onion
- Garlic Cloves
- Canned Diced Tomatoes
- Canned Tomato Sauce
- Oregano - Fresh or Dried
- Basil - Fresh or Dried
- Brown Sugar
- Red Wine Vinegar
- Salt
- Pepper
- Ricotta Cheese
- Egg
- Parsley
- Garlic Powder
- Mozzarella Cheese
- Parmesan Cheese
Tools you need for this recipe:
- baking dish 9"x13"
- saucepan
- cooking spoon
- cheese grater
- cutting board
- measuring cups + spoons
- mixing bowl
- fork
How to make Classic Sausage Lasagna from scratch:
Preheat oven to 375 degrees. Boil lasagna according to package instructions for al dente. Drain and set aside.
In a large saucepan or deep skillet with lid, add ground sausage and cook until no longer pink over medium heat. Add chopped onion, garlic, canned diced tomatoes, tomato sauce, brown sugar, red wine vinegar, salt, pepper basil and oregano. Bring to a low simmer and cook, stirring occasionally, for about 25-30 minutes, breaking up tomatoes with cooking spoon.
In a small bowl, mix ricotta cheese, egg, parsley and garlic powder.
Layer lasagna in a 9"x13" dish. Pour about a third of the sauce evenly in the bottom of your dish. Top with 5 lasagna sheets slightly overlapping one another. Evenly spread half of the ricotta cheese on top of lasagna. Sprinkle top with a third of the mozzarella and parmesan cheese. Top with another third of the sauce. Repeat this process for the second layer. Top with remaining sauce and finally with the remaining cheese.
Cover lasagna with foil and bake for 30 minutes. To prevent foil from sticking, lightly spray with oil. Uncover lasagna and bake for an additional 15-20 minutes until golden and bubbly. Remove from oven and let cool.
Slice lasagna and serve with garlic bread and red pepper flakes (optional). Enjoy!
Can I make Homemade Lasagna ahead of time?
Yes. Simply make the lasagna according to the directions skipping the oven. Instead of placing lasagna in the oven. Cover tightly in aluminum foil and place in the fridge for up to two days. When you are ready to eat, remove lasagna from fridge, preheat oven, and follow baking instructions.
Can I use oven ready lasagna in this recipe?
Yes. Skip the boiling of lasagna step in this recipe and follow instructions using uncooked oven ready lasagna.
If you enjoyed this recipe, here a few more pasta recipes I think you'll love:
Classic Sausage Lasagna
Ingredients
- ½ lb. lasagna about 10 sheets
- 1 lb. ground Italian sausage
- 1 yellow onion diced
- 3 garlic cloves minced
- 2 15 oz. canned diced tomatoes
- 1 15 oz. can tomato sauce
- 1 tablespoon fresh oregano chopped, or ½ teaspoon dried
- 1 tablespoon fresh basil chopped, or ½ teaspoon dried
- 2 tablespoon brown sugar
- 2 tablespoon red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 15 oz. container ricotta cheese
- 1 egg
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon garlic powder
- 3 cups mozzarella cheese grated
- ½ cup parmesan cheese
Instructions
- Preheat oven to 375 degrees. Boil lasagna according to package instructions for al dente. Drain and set aside.
- In a large saucepan or deep skillet with lid, add ground sausage and cook until no longer pink over medium heat. Add chopped onion, garlic, canned diced tomatoes, tomato sauce, brown sugar, red wine vinegar, salt, pepper, basil and oregano. Bring to a low simmer and cook, stirring occasionally, for about 25-30 minutes, breaking up tomatoes with cooking spoon.
- In a small bowl, mix ricotta cheese, egg, parsley and garlic powder.
- Layer lasagna in a 9"x13" dish. Pour about a third of the sauce evenly in the bottom of your dish. Top with 5 lasagna sheets slightly overlapping one another. Evenly spread half of the ricotta cheese on top of lasagna. Sprinkle top with a third of the mozzarella and parmesan cheese. Top with another third of the sauce. Repeat this process for the second layer. Top with remaining sauce and finally with the remaining cheese.
- Cover lasagna with foil and bake for 30 minutes. To prevent foil from sticking, lightly spray with oil. Uncover lasagna and bake for an additional 15-20 minutes until golden and bubbly. Remove from oven and let cool.
- Slice lasagna and serve with garlic bread and red pepper flakes (optional). Enjoy!
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