Sausage Lasagna Recipe

This Sausage Lasagna is a real show stopper, perfect for a feast where you want to impress or feed a crowd for days. It isn’t usually made with zucchini and mushrooms sautéed in garlic oil—often it’s just meat and cheese—but we’ve added them to give the layers distinct textures and a lighter bite amidst the rich pork. To make the structure rock-solid, you should alternate the direction of the pasta sheets for every layer. Not traditional, maybe, but very delicious.

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Sausage Lasagna Recipe Ingredients

• The Sunday Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound pancetta, diced
  • 2 large Spanish onions, diced
  • 4 large cloves garlic, smashed and chopped
  • 4 cans (28-ounce each) whole San Marzano tomatoes (passed through a food mill)
  • Kosher salt
• The Fillings:
  • 1 pound bulk Italian sausage
  • 1 package (12-ounce) cremini mushrooms, sliced
  • 1 zucchini, sliced 1/4 inch thick diagonally
  • 1/4 cup extra-virgin olive oil (divided)
  • 4 cloves garlic, smashed
  • Red pepper flakes
• The Cheese & Pasta:
  • 1 1/2 boxes (1 lb each) lasagna noodles
  • 2 cups ricotta cheese
  • 2 cups grated Parmigiano-Reggiano cheese
  • 1 pound grated mozzarella cheese (about 4 cups)
  • 2 large eggs
  • 6-7 fresh basil leaves, thinly sliced

How To Make Sausage Lasagna Recipe

1. Start the sauce: In a large pot over medium-high heat, cook the pancetta in olive oil for 4-5 minutes. Add the onions and salt; cook for 6-7 minutes until soft. Add garlic and cook for 2 minutes. Add the milled tomatoes plus 2-3 cups of water (rinse a can out). Simmer on low for 2-3 hours, stirring occasionally. Season generously.
2. Prep the noodles: Boil the lasagna noodles in salted water for 6-7 minutes (pliable but undercooked). Shock them immediately in a bowl of ice water to stop cooking, then lay flat on a tray.
3. Brown the sausage: Heat 2 tablespoons oil in a skillet. Brown the sausage until crumbly. Remove and drain on paper towels.
4. Sauté the veg: In the same pan, heat 1 tablespoon oil with 2 smashed garlic cloves and red pepper flakes. When garlic is golden, discard it. Sauté mushrooms until soft (4-5 mins); remove. Repeat this garlic-oil infusion process for the zucchini.
5. Mix the ricotta: In a bowl, combine ricotta, half the Parmigiano, eggs, sliced basil, and 1 teaspoon salt.
6. Assemble: Preheat oven to 350°F. In a deep 9×13 baking dish, spread a little sauce. Layer noodles. Spread 1/3 of the ricotta mix. Top with a second layer of noodles running in the opposite direction. Spread sauce, 1/3 of the sausage, 1/3 mushrooms, and 1/3 zucchini. Top with mozzarella and Parmigiano.
7. Repeat and finish: Repeat the layers until ingredients are used. The final top layer should be pasta covered with sauce, mozzarella, and Parmigiano.
8. Bake: Cover with foil (tent it so cheese doesn’t stick). Bake for 1 hour. Remove foil and bake 15 minutes more until bubbly and browned. Let cool for 20 minutes before slicing.

Recipe Tips

• The Cross-Hatch: Laying the second layer of pasta in the opposite direction (perpendicular) to the first layer creates a structural grid. This ensures your lasagna stands tall and doesn’t slide apart when sliced.
• The Ice Shock: Don’t skip the ice water bath for the noodles. It stops the cooking process instantly. If you leave them hot, they will continue to steam and become mushy before they even hit the oven.
• Garlic Infusion: Sautéing the vegetables in oil infused with smashed garlic (which is then discarded) gives you a wonderful aroma without the risk of burning minced garlic bits in the pan.
• Sauce Volume: This recipe creates a massive batch of sauce. You need plenty for the lasagna, but you might have leftovers. It freezes perfectly for a quick pasta night later.

What To Serve With Sausage Lasagna Recipe

This Sausage Lasagna Recipe is a heavy hitter that requires a robust appetite. A giant Italian Chopped Salad with a sharp vinaigrette is essential to cut through the layers of cheese and pork fat. Garlic Bread is non-negotiable for cleaning the plate. To match the intense flavors of the sauce and sausage, pour a full-bodied red wine like a Chianti Classico, Barolo, or a Cabernet Sauvignon.

How To Store Sausage Lasagna Recipe

• Refrigerate: Let the lasagna cool completely, then cover tightly with foil. It keeps in the refrigerator for up to 4 days. The layers actually firm up and taste better the next day.
• Reheat: Cover with foil and reheat in a 350°F oven for 20-30 minutes until hot in the center.
• Freeze: You can freeze the baked lasagna (whole or sliced). Wrap in plastic, then foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Sausage Lasagna Recipe Nutrition Facts

• Calories: 850 kcal
• Fat: 45g
• Carbohydrates: 65g
• Protein: 45g

Nutrition information is estimated per serving.

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