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     Sausage Lasagna Header

                                Sausage Lasagna
   Sausage Lasagna Photo
Category: Lasagna, Pasta
Servings: 6 - 8
Total time: 1 hr
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite brand of premade lasagna

- 1 recipe of our Simple Homemade Italian Sausage without the casings or 2 pounds of your favorite brand of sausage, casings removed

- 2 plum tomatoes, diced

- 24 ounces strained tomato sauce

- 1 medium onion, peeled and minced

- 1 medium carrot, peeled and minced

- 1 stalk celery, minced

- 2 cloves garlic, peeled and minced

- 2 bay leaves

- 1/3 cup red wine

- 1/2 cup extra virgin olive oil

- 8 ounces fresh mozzarella shredded or diced into small pieces

- 1/2 cup grated Parmigiano Reggiano cheese

- Salt and pepper


1.  If making the pasta and sausage from scratch, prepare these recipes before proceeding.

2.  In a pan over medium high heat, add the olive oil, red wine, onions, garlic, carrots, celery and bay leaves. Cover the pan for 3 - 4 minutes and simmer.

3.  Uncover the pan and sauté the vegetables until the onion and celery begin to turn translucent. Then add the sausage to the pan. Using a spatula or the back of a fork, continuously sauté the sausage and break it up into small loose pieces. Continue sautéing the sausage until it begins to brown.

4.  Add the diced tomatoes to the pan, lower the heat to medium and simmer for 5 - 10 minutes or until the tomatoes begin to break down.




5.  At this point, add the strained tomato sauce to the pan along with 10 ounces of water. Stir the ingredients well to combine and bring the mixture to a boil.

6.  When the sauce begins to boil, lower the heat, cover the pan and simmer the sauce for 15 - 20 minutes, stirring occasionally. After 15 - 20 minutes, taste the sauce and add salt and pepper to your taste. If the sauce is too thin, raise the heat, uncover the pan and boil the sauce until it reaches your desired consistency. If the sauce is too thick, add 1/4 cup of water until it thins to your liking.

7.  When the sauce is ready, remove it from the heat and set it aside to cool slightly.

8.  If you are using premade lasagna, prepare the pasta according to the manufacturer's instructions.

9.  Preheat the oven to 425 degrees.

10.  Line an oven safe baking dish with parchment paper, butter it or spray it with nonstick cooking spray to prevent the lasagna from sticking to the dish.

11.  To assemble the lasagna, spoon several generous spoonfuls of the tomato sauce into the bottom of the baking dish so that it covers the bottom of the dish lightly.

12.  Add the first layer of pasta to the baking dish, and then spoon a generous spoonful of the meat sauce over the pasta. Spread the meat sauce evenly over the pasta, making sure to reach the corners so that the pasta does not dry out during baking. The layer should not be too thick but should cover the pasta in the dish well.

13.  Sprinkle a small amount of the mozzarella pieces and the grated Parmigiano over the meat sauce and then top it with another layer of the pasta.

14.  Repeat steps 12 and 13 until you have used at least 4 layers of pasta.

15.  Over the last layer of pasta, spoon a small amount of the meat sauce over the top of the pasta to create a thin layer over the top of the pasta. Top the lasagna with the remaining mozzarella and Parmigiano.

16.  Cover the baking dish with aluminum foil and place the dish in the oven on the bottom rack and bake for 25 - 30 minutes.

17.  After 25 - 30 minutes, uncover the lasagna and bake another 10 minutes more to brown the cheese on top.

18.  When the lasagna is finished cooking, remove it from the oven and let it cool for approximately 10 minutes before serving. Serve with extra Parmigiano.