Italian Sausage Lasagna

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A three cheese lasagna with Italian sausage.

Course Main Dish

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 316kcal

Cook the Italian sausage in a skillet, breaking up the large bits while it's cooking. Drain off any excess grease.
1 pound Italian sausage
Turn off heat and stir in marinara sauce
2 24 ounce jars marinara sauce
In a large bowl, combine ricotta, mozzarella (reserve 2 cups of mozzarella for the topping), egg, and seasoning.
12 ounces ricotta cheese, 16 ounces mozarella cheese, 1 egg, 1 teaspoon dried basil, 1 teaspoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper
Lightly grease a 9x13 deep dish casserole pan. Add a layer of sauce (about 1 cup) to the casserole dish. Spread evenly.
Add noodles in a single layer. If needed, break strips of the noodles to fill in any gaps.
1 12 ounce box no-boil lasagna noodles
Add half of the cheese mixture. Spread evenly over the noodles.
Add another layer of sauce, then noodles, then the remaining cheese mixture. Each layer gets spread evenly throughout the entire dish.
Add another layer of sauce and noodles and finish with a final layer of sauce.
Sprinkle with reserved mozzarella cheese and Parmesan cheese.
½ cup Parmesan cheese
Cover with foil and bake in a preheated 375°F oven for 30 minutes. Remove foil and bake uncovered for 20-25 minutes until bubbly.Remove from oven, cover lightly with foil, and allow the lasagna to rest for 15-20 minutes before serving.

Reserve two cups of mozzarella for the topping.
Start with a small amount of sauce on the bottom of the dish. This helps prevent the noodles from sticking and also helps the noodles soften evenly while baking.
Allow the baked lasagna to rest for at least 15 minutes. This allows it to set-up and helps prevent the layers from sliding apart while serving.
If your casserole dish is filled to the top, place on a cookie sheet while baking. This will catch any drips that may happen.