Total TimePrep: 45 min. Bake: 35 min. + standing
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 3 teaspoons dried basil
- 3/4 teaspoon pepper, divided
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 carton (15 ounces) whole-milk ricotta cheese
- 1-1/2 cups grated Parmesan cheese, divided
- 12 no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute.
- Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes.
- In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses.
- Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts1 piece: 416 calories, 23g fat (11g saturated fat), 83mg cholesterol, 978mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 25g protein.
Sep 1, 2019
This lasagna taste like it sat overnight! I've made this numerous times. Excellent!! I added a small can of fire roasted tomatoes and double the ricotta and added 2 eggs instead of one Yummy
Aug 8, 2019
I think the secret to a firm lasagna is to prepare with dry noodles (cook, but lay on paper towel to get the water off) and your sauce must be thick! Cook, 1/2 way, let it set in fridge and heat and serve the next day,
Jan 4, 2019
I'm not going to lie. I picked this recipe because of the picture??. I made no changes. The consistency and flavor were a perfect blend. Not too tomato-y and no overbearing ricotta taste as in some other recipes I have tried. My teen who is a very picky eater loved it! I believe he used the word "killer". Score!
Mar 28, 2017
This lasagna was amazing!! I wanted a combination of sausage and ground beef and I like it meatier, so I cooked up about 1 ? of each, combined them and froze half for next time I want to make a meat sauce. The only other change I made was adding Italian seasoning and some parmesan to the sauce. The no bake noodles are a big time saver. This dish is definitely a keeper!