40-Minute Quick and Easy Italian Lasagna Recipe + Video
Italian Sausage Lasagna is a quick and easy cheesy meat lasagna recipe with layer upon layer of flavorful meat, pasta and cheese.
Ingredients
- 1 1/2 pounds hot Italian chicken sausage see notes
- 29 ounces fire roasted diced tomatoes with garlic 2 14.5-ounce cans
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 16 ounces part skim ricotta cheese
- 3/4 cup grated Parmesan cheese divided
- 1 egg
- 10 no boil lasagna noodles
- 1 1/2 cups shredded Italian cheese blend 8 ounce packages, divided
Instructions
- Preheat oven to oven to 425°F.
- To a large skillet over medium high-heat, add the sausage. Cook for 8 minutes, or until browned, stirring occasionally.Stir in tomatoes, tomato sauce, tomato paste, salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.
- Meanwhile, as sauce simmers, to a medium sized bowl, add ricotta cheese, ½ cup Parmesan cheese, 4 ounces shredded cheese blend and egg. Stir well to combine. Set aside.
- Spread ½ cup meat sauce onto the bottom of a 13×9-inch baking dish. Top with a layer of 3 noodles, half the ricotta cheese mixture, and one-third of the sauce. Repeat the layers.
- Top with remaining noodles. Cover with remaining sauce, then sprinkle ¼ cup Parmesan cheese and 8 ounces of shredded cheese over top. Cover the dish with a layer of plastic wrap and a layer of aluminum foil over that. (This prevents the aluminum foil from giving the lasagna a metallic flavor.)
- Bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the cheese melts. Let sausage lasagna stand for 10 minutes before serving.
Video
Notes
Hot sausage can be substituted with mild Italian sausage or chicken sausage.
Nutrition
Serving: 1 | Calories: 351cal | Carbohydrates: 28g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 1083mg | Sugar: 4g | Fiber: 2g | Calcium: 218mg | Iron: 2mg