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Discover the perfect lasagna recipe with rich flavors, creamy cheese, and savory sauce. Take your lasagna to the next level by pairing it with our Baked Italian Meatballs or Easy Homemade Tomato Sauce.
I’ve been making Lasagna since I was 10 years old and tweaking my recipe all my adult life. Honestly, I’ve lost count of how many pans I’ve made over the years. In my family, lasagna has always been the go-to for big dinners when we need to feed a crowd. This recipe makes a mouthwatering, cheesy lasagna infused with the savory richness of sausage.
Why This Recipe Works
- Three-Cheese Perfection: A blend of ricotta, mascarpone, and mozzarella creates the creamiest layers.
- Flavorful Meat Sauce: A rich, slow-simmered sauce with Italian sausage and aromatic spices.
- Customizable Layers: Easily adapt this recipe to include your favorite vegetables or protein swaps.
Ingredient Notes
Italian Sausage
Best Choice: Opt for fresh, mild or hot sausage for a flavorful base.
Substitutions: Ground beef or turkey works well for a lighter option.
Mozzarella
Best Choice: Full-fat mozzarella in a block. Pre-shredded mozzarella saves time but can have anti-caking agents that slightly alter melting.
Substitutions: Provolone and Monterey Jack offer mild flavors and melt quickly. For a sharper taste, try cheddar or a mix of ricotta and Parmesan for creaminess. Fontina and Gruyère also melt well, adding a nutty flavor.
Ricotta Cheese
Best Choice: Full-fat ricotta delivers the creamiest texture.
Substitutions: Cottage cheese blended smooth is a great alternative.
Where to Find: Dairy aisle, near cream cheese or sour cream.
Mascarpone Cheese
Best Choice: Full-fat
Substitutions: Cream cheese or a mix of ricotta and heavy cream for a similar smoothness and flavor.
Lasagna Noodles
Best Choice: No-cook oven-ready noodles.
Substitutions: If you want to use the type you have to boil, cook them until just under al dente.
Where to Find: Pasta aisle, near spaghetti and penne.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat the oven to 375°F (190°C).
Prepare the Meat Sauce: Heat 1 tbsp olive oil in a large skillet over medium heat. Brown 1 lb of Italian sausage (455g), then add 1 chopped onion (150g) and 4 minced garlic cloves. Cook until fragrant. Stir in a 32-ounce (907g) jar of marinara sauce, season with salt and pepper, and simmer for 10 minutes.
Make the Cheese Mixture: In a bowl, combine 2 cups (475g) ricotta, 1 cup (240g) mascarpone, 1 large egg, and ½ cup (50g) grated Parmesan. Mix until smooth.
Cook the Noodles: If using regular lasagna noodles, cook according to package instructions.
Assemble: Spread a thin layer of meat sauce in a 9×13-inch (23x33cm) baking dish. Layer noodles, ⅓ cheese mixture, 1 cup shredded mozzarella (120g), and meat sauce. Repeat twice, finishing with mozzarella.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until bubbly and golden.
Cool and Serve: Let the lasagna cool for 10 minutes before slicing.
Erren’s Top Tips
- Always have a few extra no-cook noodles on hand, as some brands or pan sizes may require additional layers to fit properly. Adjust the noodle count as needed to ensure complete coverage and prevent gaps in your lasagna.
- Spread Cheese Evenly: Distribute ricotta or mascarpone cheese in small dollops, then smooth with a spoon for even coverage. This ensures every bite has a consistent flavor.
- Layer Strategically: Always start with a thin layer of sauce at the bottom of the pan to prevent sticking. Alternate layers of noodles, sauce, cheese, and fillings for the best structure.
- Don’t Overlap Noodles: If you’re using no-cook noodles, lay them flat without overlapping. Overlapping can make them cook unevenly.
- Let It Rest: After baking, let the lasagna sit for at least 10-15 minutes before cutting. This helps it set, making it easier to serve without falling apart.
- Cover While Baking: Cover your lasagna with foil for most of the baking time to prevent the top from drying out. Remove the foil in the last 10-15 minutes for a browned, bubbly top.
- Taste and Adjust Seasoning: Taste your sauce and fillings as you cook to ensure they’re well-seasoned. This is key to a flavorful lasagna.
- Test Noodles for Doneness: If using traditional noodles, ensure they are cooked al dente before layering. Overcooked noodles can become mushy in the oven.
- Use the Right Pan: A deep 9×13-inch baking dish works best to hold multiple layers. Ensure it’s oven-safe and large enough to prevent spills.
Storage & Freezing Instructions ❄
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap portions tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat at 350°F (175°C) until hot.
Rate This Recipe
Recipe
Lasagna
Ingredients
For the Meat Sauce:
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 32 oz tomato sauce
- Salt and pepper to taste
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
For Assembling:
- 9 lasagna noodles (no cook, oven ready, plus extra as needed)
- 3 cups shredded mozzarella cheese (divided)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the premade marinara or tomato sauce. Stir well and let the sauce simmer for 5-10 minutes. Season with salt and pepper to taste, then remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, egg, grated Parmesan, salt, and pepper. Mix until smooth and creamy.
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Place 3 cooked lasagna noodles on top of the sauce.
- Spread 1/3 of the ricotta-mascarpone mixture over the noodles, then sprinkle 1 cup of shredded mozzarella cheese on top.
- Spoon another layer of meat sauce over the cheese layer.
- Repeat the layers two more times: noodles, ricotta mixture, shredded mozzarella, and meat sauce.
- Finish with Mozzarella:
- For the top layer, add the remaining meat sauce and sprinkle the final cup of shredded mozzarella cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly and the lasagna is heated through.
- Let the lasagna cool for 10-15 minutes before slicing to serve. This helps it hold its shape.
Tips
- Tent foil while baking to prevent cheese from sticking.
- Add sautéed spinach or zucchini for a veggie twist.
- Use a serrated knife for cleaner slices.
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