This Italian-American lasagna combines ground sweet Italian sausage in a rich tomato sauce with creamy ricotta and Parmesan layers, topped with fresh mozzarella and baked until golden and bubbling. The balance of herbaceous basil and oregano with savory sausage delivers authentic, restaurant-quality flavor.
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Preheat the oven to 400°F and position the oven rack in the middle.
To make the meat sauce, heat the olive oil in a large saucepan over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and stir for one minute.
Add the sausage and cook, breaking it up with a wooden spoon, for 10-15 minutes or until fully cooked and no longer pink.
Stir in the crushed tomatoes, tomato paste, parsley, basil, oregano, sea salt, and black pepper. Simmer uncovered over medium-low heat for 20 minutes.
While the sauce simmers, place lasagna noodles in a pan and cover with hot tap water. Let them soak for 20 minutes.
In a large bowl, make the cheese filling by combining the ricotta, 1/2 cup of Parmesan, and the beaten egg. Season with salt and pepper to taste. Set aside.
To assemble, ladle one-third of the meat sauce into a 9x12 inch casserole dish. Add a layer of half the soaked noodles, half the sliced mozzarella, and half the ricotta mixture.
Add another one-third of the meat sauce. Top with the remaining noodles, mozzarella, and ricotta mixture. Finish with the remaining meat sauce.
Sprinkle the top with the remaining 1/4 cup of Parmesan cheese.
Bake uncovered for 35 minutes, or until the sauce is bubbling and the top is golden brown.
Store cooled, covered lasagna in the refrigerator up to 4 days. Reheat covered at 350°F for 20–25 minutes until heated through. Freezes well up to 3 months; thaw overnight in the refrigerator before reheating.
9x13-inch baking dish · Large skillet or Dutch oven for sauce
Yes. Assemble the lasagna completely, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.
Casings removed (as in this recipe) allows the meat to break apart and distribute evenly throughout the sauce, creating a more integrated, cohesive filling than pre-ground sausage, which can clump.
The top should be golden brown, the cheese bubbly and slightly darkened at edges, and the internal temperature at the center should reach 165°F. The sauce should bubble gently at the edges.
Use 2 tablespoons dried basil instead of 1/2 cup fresh. Dried is more concentrated, so use less. Stir it into the sauce during cooking rather than at the end.
Yes. Brown the sausage completely in olive oil until no pink remains, breaking it into small pieces. This develops flavor and helps it cook evenly throughout the sauce.
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