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Luscious Italian Sausage Lasagna
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Making lasagna might seem daunting, but this recipe breaks it down into simple layers that lead to a delicious outcome. Trust me, even the novice can master this crowd-pleaser.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 pounds bulk sweet Italian sausage, (or a combination of sweet and hot Italian sausage)
1 can (28 ounce size) crushed tomatoes in tomato puree
1 can (6 ounce size) tomato paste
4 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
10 lasagna noodles
22 ounces ricotta cheese
1 1/2 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 pound fresh mozzarella cheese, thinly sliced
kosher salt
freshly ground black pepper
directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 15 minutes. Add the garlic and cook for one more minute.
Add the sausage and cook, breaking it up with a fork, for 10-15 minutes, or until no longer pink.
Add the crushed tomatoes, tomato paste, half of the parsley, the basil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 20 minutes or until thickened, stirring occasionally.
Meanwhile, fill a large bowl or pan with very hot tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain well.
In a medium bowl, combine the ricotta, 1 cup of the Parmesan cheese, the egg, the remaining parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well and set aside.
Ladle 1/3 of the sauce into a 9x12-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and sauce.
Sprinkle with 1/4 to 1/2 cup of the Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling. Let the lasagna cool for 5-10 minutes before slicing and serving.
This dish can also be made up to one day in advance. Just assemble the lasagna, cover it and refrigerate it unbaked. When ready to serve, bake for 40 minutes uncovered until bubbly.
Recipe Source: adapted from "Barefoot Contessa: Family Style" by Ina Garten.
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recipe tips
For a lighter version, consider swapping some of the ricotta with pureed silken tofu or using low-fat cheeses.
Let the lasagna sit for about 15 minutes after baking before slicing to help it set and make serving easier.
Cover the lasagna with foil for the first half of baking to prevent over-browning.
For added depth of flavor, add a splash of red wine to the sauce while it simmers. Always use a wine you would drink (not cooking wine).
Always taste and adjust seasoning as needed between layers for well-balanced flavors throughout.
Layering is key; aim to distribute ingredients evenly to ensure every slice has a mix of flavors and textures.
common recipe questions
What type of sausage should I use in lasagna?
Sweet Italian sausage is good for a balanced flavor, but a mix of sweet and hot Italian sausage can provide a nice kick if you prefer spicy dishes. You can also use link sausage, just remove it from the casings and crumble it into the saucepan.
Can I use ground beef or something else instead of Italian sausage?
You can substitute ground beef for Italian sausage, but consider adding additional herbs and spices like fennel seeds or Italian seasoning to mimic the flavor. You could also use ground chicken or turkey, but you may need to add some additional fat as they are more lean than sausage or beef. You can also use a plant-based bulk sausage substitute.
Is it necessary to pre-soak the lasagna noodles?
Pre-soaking the noodles in hot water helps soften them and allows for more even cooking. If you use no-boil noodles, this step can be skipped.
How do I know when the lasagna is done?
Lasagna is done when the top is golden brown and bubbling, and the cheese has melted completely. A food thermometer can help; it should read at least 160 degrees F in the center.
Can I make lasagna ahead of time?
Yes, lasagna can be assembled a day in advance and refrigerated unbaked. Just bake it when you're ready to serve.
Can I freeze lasagna?
Yes, lasagna freezes very well. Assemble it, cover it tightly, and store it in the freezer for up to three months. Bake directly from frozen; you may need to increase the baking time. You can also freeze it after baking. Cool completely then wrap well in foil. Thaw in the refrigerator overnight and then reheat in the oven or microwave.
What can I use instead of ricotta cheese?
Cottage cheese, blended for a smoother consistency, or a combination of cream cheese and sour cream can be good substitutes for ricotta.
Can I add vegetables to the lasagna?
Sauteed spinach, mushrooms, zucchini, or bell peppers can be layered in for added flavor.
How should I store leftover lasagna?
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Can I reheat lasagna in the microwave?
Yes, but be mindful that it may heat unevenly. Reheating in an oven at 350 degrees F for about 20-30 minutes will yield a better texture.
Do I need to add the egg in the ricotta mixture?
The egg acts as a binder, helping to hold the ricotta and other ingredients together, which gives the filling a firmer texture.
tools needed
Large Saucepan: For heating the olive oil, cooking the onion and garlic, and browning the Italian sausage. A heavy-bottomed pan is recommended for even cooking.
Measuring Cups and Spoons: For measuring ingredients such as olive oil, parsley, and Parmesan cheese.
Large Bowl or Pan: Used for soaking the lasagna noodles in hot water. A wide bowl or shallow pan that can accommodate the noodles in a single layer is preferable.
Medium Bowl: For mixing the ricotta cheese, Parmesan, egg, parsley, and seasoning.
Baking Dish: A 9x12-inch (or 9x13-inch) rectangular baking dish for layering the lasagna ingredients and baking the final dish.
Cutting Board and Knife: For chopping the onion, garlic, parsley, and basil.
Fork or Wooden Spoon: For breaking up the Italian sausage while it cooks in the saucepan.
Aluminum Foil: Optional, for covering the lasagna if preparing it in advance and refrigerating it, as well as for covering it while baking if desired.
Cooling Rack: Optional, for allowing the lasagna to cool slightly before serving, which helps maintain its structure and makes it easier to slice.
what goes with it?
Garlic Bread: Serve alongside the lasagna for a classic pairing.
Mixed Green Salad: A light, fresh salad balances the richness of the lasagna.
Grated Parmesan: Provide a bowl of freshly grated Parmesan for topping.
Pesto: A dollop of pesto can be served on the side or drizzled on top. Its herby brightness complements the Italian flavors in the lasagna.
Olives: Serve a small bowl of marinated olives as a starter. Their briny, bold flavor complements the lasagna's rich flavors.
Focaccia: Offer warm focaccia as an alternative to garlic bread. Its herbs and olive oil enhance the Italian theme while providing a fluffy, substantial side.
Tiramisu: For dessert, tiramisu creates a satisfying end to the meal. The coffee and cream flavors contrast well with the robust lasagna.
beverage pairings
Wine Pairings
Chianti: This classic Italian red wine has bright acidity and flavors of ripe cherries and earthy notes that work beautifully with the savory Italian sausage in the lasagna. Look for a Chianti Classico that offers a bit of spice.
Nero d'Avola: A medium to full-bodied wine from Sicily, Nero d'Avola has juicy black fruit flavors and a hint of pepper. Its richness complements the layers of cheese and sausage.
Sangiovese: Another Italian staple, Sangiovese has a nice balance of acidity and tannins that can cut through the richness of the cheeses in the lasagna. Opt for one that has a bit of herbal character to echo the fresh basil and parsley.
Other Alcohol Pairings
Italian Lager: A crisp and refreshing Italian lager like Peroni will bring a light and refreshing balance to the hearty lasagna, cleansing your palate with each sip while enhancing the flavors.
Red Ale: A malty red ale with caramel notes will complement the rich sausage and tomato sauce, offering a satisfying contrast without overwhelming the dish.
Negroni: This classic cocktail made with gin, vermouth, and Campari has a bittersweet flavor that can stand up to the robust flavors of the lasagna. The citrusy notes will also brighten the meal.
Non-Alcoholic Pairings
Sparkling Grape Juice: A non-alcoholic sparkling grape juice can mimic the celebratory feel of wine while providing a sweet contrast to the savory lasagna.
Tomato Basil Juice: A fresh tomato basil juice can tie in with the lasagna's flavor, enhancing the tomato sauce and fresh herbs while adding a refreshing twist.
Herbal Iced Tea: A herbal tea, especially one with hints of basil or lemon, can be a nice complement to the flavors in the lasagna, offering a subtle herbal note that matches the dish's ingredients.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 12, 2017
very good from-scratch recipe for lasagna. Made the right amount for my family - sometimes the recipes make way too big a batch so this was perfect for 4 people with a serving leftover for husbands lunch.