This layered italian sausage lasagna builds a slow simmered sauce of ground beef and sweet Italian sausage between ricotta, mozzarella, and Parmesan. It takes about 2 hours 10 minutes from the first chop to the first slice and serves 12.
A 9×13 pan makes generous squares, so it feeds a crowd and the leftovers reheat well. The fennel in the sausage, plus a pinch of extra fennel seed in the sauce, gives it the flavor of a good Italian deli.
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Why This Layered Italian Sausage Lasagna Recipe Works
Using both ground beef and sweet Italian sausage gives the sauce body and a savory edge. The beef carries the meaty base, while the sausage brings fennel and enough fat to carry flavor through the tomatoes.
A 30 minute simmer with tomato paste, a little sugar, and dried herbs turns canned tomatoes into a rounded sauce. No salt added tomatoes leave room for the salt in the sausage and cheese, so the pan tastes seasoned instead of salty.
The ricotta layer is seasoned only with parsley and black pepper, because the Parmesan and mozzarella around it bring salt. A 10 to 15 minute rest before cutting lets the layers set so squares come out clean.
Ingredients for Layered Italian Sausage Lasagna
- 1 lb ground beef (90% lean)
- 1 lb sweet Italian sausage, casings removed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes, no salt added
- 1 can (15 oz) tomato sauce, no salt added
- 1 can (6 oz) tomato paste
- 1/2 cup water
- 2 tbsp sugar
- 1 tbsp dried basil
- 1/2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper, divided
- 4 tbsp fresh parsley, chopped, divided
- 26 oz whole milk ricotta cheese (about 3 cups)
- 1 large egg
- 12 lasagna noodles
- 16 oz shredded mozzarella cheese (about 4 cups)
- 1 cup grated Parmesan cheese
Beef and sausage. Brown them together over medium heat, breaking the meat into small crumbles. Cook in two batches if the pan is crowded, because crowded meat steams instead of browning.
Tomatoes. Crushed tomatoes give body, tomato sauce loosens it, and tomato paste adds depth. Choose no salt added cans for the first two so you control the seasoning.
Ricotta layer. Whole milk ricotta stays creamy in the oven. The egg binds it so it slices instead of oozing. If the ricotta looks watery, drain it in a fine mesh strainer for 15 minutes first.
Noodles. Cook them 1 minute short of the package time. They finish softening in the oven under the sauce.
How to Make Layered Italian Sausage Lasagna
1. Brown the meat. Cook the beef and sausage in a large Dutch oven over medium heat for 8 to 10 minutes, breaking it up, until no pink remains. Drain off the excess fat.
2. Soften the onion. Add the onion and cook 4 to 5 minutes until soft, then stir in the garlic for 30 seconds.
3. Simmer the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, fennel seeds, Italian seasoning, salt, 1/4 teaspoon pepper, and 2 tablespoons parsley. Simmer on low for 30 minutes, stirring every 10 minutes.
4. Boil the noodles. While the sauce simmers, boil the noodles until just shy of al dente, then drain and lay them flat.
5. Mix the ricotta. Stir the ricotta, egg, remaining 2 tablespoons parsley, and remaining 1/4 teaspoon pepper until smooth.
6. Start the pan. Heat the oven to 375 degrees F and spread 1 1/2 cups of sauce over the bottom of a 9×13 inch dish.
7. Layer. Add 4 noodles, a third of the ricotta, 1 1/2 cups of sauce, and a third each of the mozzarella and Parmesan. Repeat twice more, ending with sauce, mozzarella, and Parmesan on top.
8. Bake. Cover with foil and bake 25 minutes, then uncover and bake 25 minutes more, until bubbling and golden and the center reads 165 degrees F.
9. Rest. Let the lasagna stand 10 to 15 minutes before cutting so the layers hold together.
How to Serve Layered Italian Sausage Lasagna
Cut into 12 squares and serve with extra warm sauce on the side. Garlic bread slices and fluffy homemade dinner rolls are the classic partners, while air fryer asparagus and easy green bean casserole bring a vegetable to the table.
How to Store and Reheat Layered Italian Sausage Lasagna
Cool the lasagna within 2 hours, cut it into portions, and refrigerate in airtight containers for 3 to 4 days. Reheat covered at 350 degrees F for 20 to 25 minutes, or microwave a portion until it reaches 165 degrees F. Wrapped squares freeze for up to 2 months.
Tips and Variations for Layered Italian Sausage Lasagna
Drain the fat. Tilt the pan and spoon off the fat after browning. Sausage releases a lot, and leaving it in makes the sauce greasy.
Pick no salt added cans. Sausage, mozzarella, and Parmesan all bring salt, so plain canned tomatoes can push the finished pan too far.
Undercook the noodles. They keep absorbing sauce in the oven, so pulling them a minute early prevents mushy layers.
Spread to the edges. Push the sauce and ricotta all the way to the walls of the dish so the noodle corners do not dry out.
Make it ahead. Assemble the lasagna, cover, and refrigerate up to 24 hours. Add 10 minutes to the covered bake.
Catch the drips. Slide a sheet pan under the dish on the lower rack, since a full pan can bubble over.
Slice cleanly. A sharp knife wiped between cuts keeps the layers neat after the rest.
Cook the meat through. The FDA safe temperature chart lists 160 degrees F for ground meat, so brown the beef and sausage until no pink remains before building the sauce.
Frequently Asked Questions About Layered Italian Sausage Lasagna
What makes layered italian sausage lasagna different from other meat lasagna?
The sauce uses sweet Italian sausage along with ground beef, which adds fennel and more savory depth than beef alone. The result tastes closer to a diner style baked pasta.
Can I make layered italian sausage lasagna ahead of time?
Yes. Assemble the pan, cover it, and refrigerate for up to 24 hours before baking. You can also make the sauce 2 days ahead and keep it refrigerated.
How long should layered italian sausage lasagna rest before cutting?
Rest it 10 to 15 minutes. The sauce and cheese settle during that time, so squares hold their shape instead of sliding apart.
Can I use hot Italian sausage?
Yes. Hot sausage works well, and you can drop the sugar slightly if you want the heat to stand out. Taste the sauce after simmering.
How do I make the sauce thicker?
Simmer it a few minutes longer with the lid off, or add a tablespoon of tomato paste. A thicker sauce keeps the layers from sliding.
Layered Italian Sausage Lasagna
Equipment
- 9×13 inch baking dish
- Dutch oven
- Large pot
- Aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef 90% lean
- 1 lb sweet Italian sausage casings removed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 28 oz crushed tomatoes no salt added, 1 can
- 15 oz tomato sauce no salt added, 1 can
- 6 oz tomato paste 1 can
- ½ cup water
- 2 tbsp sugar
- 1 tbsp dried basil
- ½ tsp fennel seeds
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper divided
- 4 tbsp fresh parsley chopped, divided
- 26 oz whole milk ricotta cheese about 3 cups
- 1 large egg
- 12 lasagna noodles boiled just shy of al dente
- 16 oz shredded mozzarella cheese about 4 cups
- 1 cup grated Parmesan cheese
Instructions
Cooking
- Brown. Cook the beef and sausage in a Dutch oven over medium heat 8 to 10 minutes until no pink remains; drain the fat. Season the base. Cook the onion 4 to 5 minutes until soft, then add the garlic for 30 seconds.
- Simmer. Add the tomatoes, sauce, paste, water, sugar, herbs, salt, and 1/4 tsp pepper. Simmer on low 30 minutes, stirring now and then. Prep the pieces. Boil the noodles and drain them flat. Stir the ricotta, egg, remaining parsley, and remaining pepper together.
- Heat and layer. Set the oven to 375 degrees F. Spread 1 1/2 cups sauce in a 9×13 dish, then build 3 layers of noodles, ricotta, sauce, mozzarella, and Parmesan.
- Bake covered. Cover with foil and bake 25 minutes.
- Bake uncovered. Remove the foil and bake 25 minutes until bubbling and golden, 165 degrees F in the center.
- Rest. Let stand 10 to 15 minutes before cutting.
