Description
This is the ultimate layered lasagna recipe featuring a rich, homemade Italian sausage tomato sauce, creamy ricotta cheese mixture, and layers of tender lasagna noodles topped with melted mozzarella and Parmesan cheese. Perfectly baked to bubbly perfection, this classic Italian dish serves 12 and makes a comforting family meal or impressive dish for guests.
Ingredients
Scale
Sauce Ingredients
- 1 pound ground Italian pork sausage
- 1 small yellow onion, sliced
- 1 clove garlic, minced (1 teaspoon)
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon sugar
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can tomato sauce
Cheese Mixture Ingredients
- 1 (15-ounce) container ricotta cheese
- 1/4 cup Parmesan cheese, grated (for ricotta mixture)
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
Other Ingredients
- 3 cups shredded mozzarella cheese (additional quantity needed)
- 1/4 cup Parmesan cheese, grated (for topping)
- 12 lasagna noodles, cooked according to package directions
Instructions
- Make the sauce: In a large pot over medium heat, brown the ground Italian pork sausage along with the sliced onion and minced garlic until the meat is cooked and the onion is tender. Stir in dried parsley, dried basil, sugar, crushed tomatoes, and tomato sauce. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
- Prepare ricotta mixture: In a medium bowl, combine the ricotta cheese, 1/4 cup grated Parmesan cheese, dried parsley, and dried oregano until well blended. Set aside.
- Cook noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking while assembling the lasagna.
- Assemble lasagna: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread 1 cup of the prepared sauce evenly on the bottom. Layer 3 lasagna noodles over the sauce, then spread 2/3 cup of the ricotta cheese mixture over the noodles. Add 1 cup of sauce on top, followed by 2/3 cup of shredded mozzarella cheese. Repeat these layers two more times. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella cheese. Sprinkle the top with the additional 1/4 cup grated Parmesan cheese.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Rest and serve: Remove the lasagna from the oven and let it rest for 15 minutes before cutting into portions and serving. This resting period allows the layers to set and makes serving easier.
Notes
- Use fresh herbs if available for a more vibrant flavor.
- For easier slicing, let the lasagna rest fully before cutting.
- You can prepare the sauce up to two days ahead for convenience.
- Substitute ground beef or turkey for the pork sausage to vary the flavor or reduce fat.
- Ricotta mixture can be enhanced by adding an egg for extra richness and binding.
- Cover the lasagna tightly with foil when baking to prevent the top from drying out.
- Prep Time: 20 minutes
- Cook Time: 45 minutes (simmer sauce) + 45 minutes (baking)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
