Italian Sausage Lasagna
This is my signature Italian Sausage Lasagna that everyone loves. The sauce is a standalone pasta sauce.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
50 min
Total Time
3 hr 10 min
Servings
12 servings
Ingredients
- 1 poundsweet Italian sausage
- 3/4 poundlean ground beef
- 3/4 cupminced onion
- 3 clovesgarlic (minced)
- 1 28- ounce cancan San Marzano tomatoes (I prefer the Rega brand)
- 2 6- ounce canstomato paste
- 1 15- ounce cantomato sauce
- 1/2 cupwater
- 2 tablespoonssugar
- 2 teaspoonsdried basil leaves
- 1/2 teaspoonfennel seeds
- 1 teaspoonItalian seasoning
- 1 tablespoonKosher salt
- 1/4 teaspoonfreshly ground black pepper
- 2 tablespoonschopped Italian parsley
- 16 ouncesricotta cheese
- 1 large egg
- 2 tablespoonschopped Italian parsley
- 1/2 teaspoonKosher salt
- 12 lasagna noodles
- 3/4 poundgrated aged mozzarella cheese
- 3/4 poundgrated Asiago cheese
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a large heavy-bottomed pot, cook sausage, ground beef, onion, and garlic over medium heat until well-browned. Stir in Italian tomatoes, tomato paste, tomato sauce, and water. Add in sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon Kosher salt, pepper, and 2 tablespoons Italian parsley. Simmer, covered, for about 1 1/, stirring occasionally.
- 2
In a bowl, combine ricotta cheese with egg, 2 tablepoons of Italian parsley, and 1/2 teaspoon salt.
- 3
Bring a large pot of lightly-salted water to a boil. Cook lasagna noodles in boiling water for 8 to until al-dente. Drain the noodles and rinse with cold water.
- 4
Preheat oven to 375º F.
- 5
To assemble: spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the Ricotta cheese mixture. Top with a third of Mozzarella cheese. Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/4 cup Asiago cheese. Repeat layers and top with remaining mozzarella and Asiago cheese. Cover with foil. To prevent sticking, spray foil with cooking spray.
- 6
Bake in preheated oven for . Remove foil and bake an additional . Cool for before serving.
Chef's Notes
NOTES : To freeze: Double wrap in foil and freeze. Bake frozen. Increase covered baking time by 30 minutes. Finish as directed.