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Easy Lasagna With Sausage and Cheese
This easy, classic lasagna recipe showcases layers of al dente noodles, a luscious ricotta filling, and a zesty meat sauce. Get the delicious recipe here.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 20 min👤 Brian Leatart📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●food processor
- ●baking dish
- ●pan
📝 Preparation Steps
1
Sauce
2
Warm 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high heat. Cook 1 lb. spicy Italian sausage, casings removed, 1 medium onion, finely chopped, 3 large garlic cloves, chopped, 2 tsp. dried oregano, and ¼ tsp. crushed red pepper flakes, stirring often and breaking up sausage into small pieces, until sausage is cooked through, about ⏱️ 10 minutes. Add one 28-oz. can crushed tomatoes with added purée and one 14.5-oz. can diced tomatoes with green peppers and onions. Bring to boil, then reduce heat and simmer, stirring occasionally, until flavors are melded, about ⏱️ 5 minutes. Season with kosher salt and freshly ground black pepper. Do Ahead: Sauce can be made 1 day ahead. Let cool; cover and chill.
. extra-virgin olive oil2 Tbsp. spicy Italian sausage, casings removed1 lbmedium onion, finely chopped114.5-oz. can diced tomatoes with green peppers and onions1large garlic cloves, chopped3. dried oregano2 tsp28-oz. can crushed tomatoes with added purée1Kosher salt, freshly ground black pepper½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
3
Filling
4
Pulse 1½ cups (packed) fresh basil leaves in a food processor until finely chopped. Add 1 large egg, one 15-oz. container plus 1 cup part-skim ricotta cheese, 6 oz. low-moisture mozzarella cheese, coarsely grated (about 1½ cups), 2 oz. Parmesan cheese, coarsely grated (about ¾ cup), ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper. Pulse until combined but still a little chunky.
½ cups (packed) fresh basil leaves1large egg115-oz. container plus 1 cup part-skim ricotta cheese1. low-moisture mozzarella cheese, coarsely grated (about 1½ cups)6 oz. low-moisture mozzarella cheese, coarsely grated (about 3 cups)12 oz. Parmesan cheese, coarsely grated (about ¾ cup)2 oz. Parmesan cheese, coarsely grated (about 1 cup)3 ozKosher salt, freshly ground black pepper½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
5
Assembly
6
Place a rack in middle of oven; preheat oven to 375°. Spread 1¼ cups of meat sauce in a 13x9" glass baking dish. Arrange 3 no-boil lasagna noodles in a single layer over sauce. Spoon 1½ cups ricotta mixture over the layer of noodles and spread it from edge to edge. Scatter ¾ cup coarsely grated low-moisture mozzarella cheese and ¼ cup coarsely grated Parmesan cheese evenly over. Starting with another layer of sauce, repeat process 2 more times. Arrange remaining 3 noodles on top; spread remaining sauce over the noodles. Scatter remaining mozzarella and Parmesan evenly over.
no-boil lasagna noodles (from one 8-oz. package)12½ cups (packed) fresh basil leaves1
7
Coat a large piece of foil with nonstick cooking spray. Cover lasagna with foil, coated side down, and bake ⏱️ 40 minutes. Increase oven temperature to 400°. Carefully remove foil from lasagna and continue to bake until edges are golden and puffed, noodles are tender, and tomato sauce is bubbling, about ⏱️ 20 minutes longer. Let cool ⏱️ 15 minutes before serving. Do ahead: Lasagna can be assembled 3 days in advance. Refrigerate unbaked in lasagna pan or freeze for up to 3 months. Bake frozen lasagna as above, adding 10–⏱️ 15 minutes onto the cook time before removing foil. Editor's Note: This lasagna recipe was first printed in February 2000 as ‘Sausage, Cheese, and Basil Lasagna.’
Nonstick cooking spray
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