Italian sausage lasagna


Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 8 Servings
  • Preparation Time: 1 Hour
  • Total Time: 2 Hours


  • 1 lb bulk Italian pork sausage or lean (at least 80%) ground beef
  • ½ cup 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1 teaspoon sugar
  • 15 oz (1 can) tomato sauce
  • 14.5 oz (1 can) whole tomatoes, undrained
  • 8 uncooked lasagna noodles
  • 1 container (15 to 16 oz) ricotta cheese or small-curd cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh or 1½ teaspoons dried oregano leaves
  • 2 cups shredded mozzarella cheese
How to Make It
  1. In 10-inch skillet, cook meat, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until meat is no longer pink; drain.
  2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.
  3. Heat oven to 350°F. Cook and drain noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix ricotta cheese, ¼ cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.
  4. In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the meat mixture (about 2 cups). Top with 4 noodles. Spread half of the cheese mixture (about 1 cup) over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle with remaining ¼ cup Parmesan cheese.
  5. Cover and bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
340 kcal
Calories from Fat:
207 kcal
% Daily Value*
Total Fat
23 g
Saturated Fat
11 g
Trans Fat
0 g
70 mg
1110 mg
32 g
Dietary Fiber
3 g
28 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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