Easy, Cheesy Sausage Lasagna
4.6
(433)
Active Time
20 minutes
Total Time
1 hour 20 minutes
There’s no such thing as an all-encompassing “best lasagna recipe.” Sometimes only a full-on cooking project with layers of creamy béchamel and Bolognese will do. Or, you may crave the rich comfort only a good homemade lasagna can bring, but prefer to keep it meat-free. And then there are the nights you want a version like this: An easy crowd-pleasing lasagna with layers of no-boil noodles, a luscious ricotta cheese mixture, and a streamlined meat sauce that comes to the table bubbling and burnished in a casserole dish big enough to feed a crowd.
While many lasagna recipes call for adding an assortment of meats (like ground beef, pork, or veal, among others), this one simplifies the sauce, using just fennel-scented spicy Italian sausage. Feel free to swap in sweet Italian sausage if you prefer, or an Italian American–style turkey sausage if you don’t eat pork. The other secret is adding a can of tomatoes with peppers and onions, creating a flavorful, meaty tomato sauce with minimal prep time. As for the cheese mixture, there are no shortcuts: Grating fresh mozzarella and a block of Parmesan on the coarse side of a box grater takes more effort than grabbing preshredded versions at the grocery store but makes a world of difference in flavor and texture.
Serve your lasagna with a loaf of garlic bread and a bottle of red wine. Leftovers can be stored in the fridge in an airtight container and will reheat beautifully.
Ingredients
6–8 servings
Sauce
Filling
Assembly
Sauce
Step 1
Warm 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high heat. Cook 1 lb. spicy Italian sausage, casings removed, 1 medium onion, finely chopped, 3 large garlic cloves, chopped, 2 tsp. dried oregano, and ¼ tsp. crushed red pepper flakes, stirring often and breaking up sausage into small pieces, until sausage is cooked through, about 10 minutes. Add one 28-oz. can crushed tomatoes with added purée and one 14.5-oz. can diced tomatoes with green peppers and onions. Bring to boil, then reduce heat and simmer, stirring occasionally, until flavors are melded, about 5 minutes. Season with kosher salt and freshly ground black pepper.
Do Ahead: Sauce can be made 1 day ahead. Let cool; cover and chill.
Filling
Step 2
Pulse 1½ cups (packed) fresh basil leaves in a food processor until finely chopped. Add 1 large egg, one 15-oz. container plus 1 cup part-skim ricotta cheese, 6 oz. low-moisture mozzarella cheese, coarsely grated (about 1½ cups), 2 oz. Parmesan cheese, coarsely grated (about ¾ cup), ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper. Pulse until combined but still a little chunky.
Assembly
Step 3
Place a rack in middle of oven; preheat oven to 375°. Spread 1¼ cups of meat sauce in a 13x9" glass baking dish. Arrange 3 no-boil lasagna noodles in a single layer over sauce. Spoon 1½ cups ricotta mixture over the layer of noodles and spread it from edge to edge. Scatter ¾ cup coarsely grated low-moisture mozzarella cheese and ¼ cup coarsely grated Parmesan cheese evenly over. Starting with another layer of sauce, repeat process 2 more times. Arrange remaining 3 noodles on top; spread remaining sauce over the noodles. Scatter remaining mozzarella and Parmesan evenly over.
Step 4
Coat a large piece of foil with nonstick cooking spray. Cover lasagna with foil, coated side down, and bake 40 minutes. Increase oven temperature to 400°. Carefully remove foil from lasagna and continue to bake until edges are golden and puffed, noodles are tender, and tomato sauce is bubbling, about 20 minutes longer. Let cool 15 minutes before serving.
Do ahead: Lasagna can be assembled 3 days in advance. Refrigerate unbaked in lasagna pan or freeze for up to 3 months. Bake frozen lasagna as above, adding 10–15 minutes onto the cook time before removing foil.
Editor's Note: This lasagna recipe was first printed in February 2000 as ‘Sausage, Cheese, and Basil Lasagna.’
Leave a Review
Reviews (433)
Back to TopI made this for the first time last night - so good! I saw some reviews called for making extra sauce. I didn't make any extra, but was pretty conservative in layering the sauce on so I'd have enough for the top, making sure to use 1-1.25 cups on each layer. It was the perfect amount. Overall, it was delicious. The basil ricotta filling really stood out, the hot Italian sausage made it bold, and I loved that it felt more substantial (less soupy) than some other lasagnas that use more sauce. This is my new go-to lasagna!
megankelbel8636
Minneapolis, MN
12/14/2020
This lasagna will always be a family favorite. I made it for the first time with vegetarian sausage (Impossible Sausage) and it was just as good as all the other batches I've made over the years with regular sausage. My meat-eating husband agreed. It's a little more work but so, so worth it. The fresh basil makes it!
legalmediagirl
Denver, CO
10/30/2020
This recipe is really that good. I have adapted it a bit for supermarket purchase, that is total 16 ounces mozzarella, total 16 ounces ricotta and it is fine. Have used basil but also spinach instead, or nothing. Made sauce as written or substituted some ready made Fra Diavolo. Comes out delicious as long as you don't stray too far.
melbasjoy
New Jersey
5/23/2020
Excellent, foolproof lasagna. This our go to recipe and I never have to change a thing!
Brittanyswinton
Milwaukee, WI
5/13/2020
love this!! Easy to follow exactly, just as easy to modify to your personal tastes, need for shortcuts, whatever.
bwalton01
California
3/25/2020
I have been making this lasagna for the past 7 years and it never misses. The only change I make is doubling the meat sauce which I think is mandatory. I call it my 10 lb lasagna and it always gets rave reviews, well worth the considerable effort to make
mhenders8
Calgary, AB
3/21/2020
All of a sudden I wanted to make some lasagna, don't know why, maybe to onset of Armageddon prompted it. Anyway, I didn't have Italian sausage, bur I had ground pork. No basil, I had spinach instead, and the canned tomatoes where diced fire roasted, no green pepper or onion. My Oregano was probably at least 10 yo and I added red pepper flakes instead of crushed red pepper (not sure what the difference is). Also no food processor or even a hand blender. Still, this came together beautifully and it was delicious! I'll make it again for sure!
tskinnar
Brooklyn
3/20/2020
Loved this so much! I cut the time way down by using johnsonville Italian sausage and Rao’s tomato sauce instead of making the sauce from scratch. I also used gluten free lasagna sheets and no one could tell.
lilyberman
Chicago
1/29/2019
Have made this over the years as written, but now that we are empty nesters original version is too big. But, a 2/3 version works for us in an 11 x 7 inch pan. Used a 28 oz crushed tomato and omitted the diced tomatoes, which couldn't find anyway. The 15 oz ricotta is perfect and all the other ingredients are easy to reduce by two-thirds.
jjabner
Annapolis, MD
10/23/2018
Delicious! I loved the combination of Italian sausage and basil. The recipe called for a can of diced tomatoes with green pepper and onion which I found a bit frustrating. In my grocery store they sell only sell diced tomatoes without the green pepper and onion. I would have liked to know how much pepper and onions I was supposed to add.
robertao
Toronto, Ontario
1/2/2018
This lasagna is amazing and our favorite! I usually double the sauce, use what I need and freeze the rest. I have also been making this since it was first published (I even have the original magazine!) and have served this numerous times, always with rave reviews and requests for the recipe. Thank you!
dholtan
North East, MD
8/16/2017
This is my all-time, favorite lasagne. Can't even order it in an Italian restaurant and have it taste this good. It's a little work, but making the sauce one day and doing the assembly the next takes the edge off some. I've substituted ground beef for the sausage and it works well, too, but the pork really does make a difference in the flavor. I've tried so many others, but frankly I'll never try a new recipe for lasagne again, because when I crave it, this is what I'm craving. (When I make it for friends with small children, they always want the recipe, as it's enough for 2-3 dinners when they are small. Barely one if they are teenage boys, however...)
Anonymous
Berkeley, CA
3/28/2017
Before you make this dish (and you should - it is outstanding) make sure you have enough mozzarella and parmesan! These cheeses are listed under both filling and assembly, and I had to return to the grocery store mid-prep. In total, you will need 18 oz. of mozzarella and 5 oz. of parmesan.
Anonymous
Toms River, NJ
2/23/2017
I've been using this recipe since it was first published in Bon Appetit. It is the best base lasagna recipe - all the elements are as good on their own as they are together. We use one recipe to make two smaller pans and freeze one for later. Sixteen years later and it's still my go-to!
hollihigh
Boise, ID
2/2/2017
This is my new lasagna recipe. The basil in the ricotta filling really made the entire dish. Rave reviews from all of my guests. I was a little worried that it might be a little too rich with all the cheese - don't get me wrong, I love all the cheese but thought this might be overdone. How very wrong to worry. This is the best lasagna recipe ever!
cuisiniere
Portland, Oregon
7/18/2016
See Related Recipes and Cooking Tips
The Most-Saved Recipes in the Epicurious App This Week
Find out what your fellow readers are making for dinner tonight.9 Things That Make Every Lasagna Better
We've got recommendations for the best baking dish, cheese grater, and stock pot—plus, a game-changing dried oregano.19 Delicious Lasagna Recipes
The classic winter casserole, this combination of pasta, sauce, and cheese is a favorite for a reason. And from the traditional tomato sauce version to a veggie-layered recipe, there are oh so many ways to lasagna.Winner, Winner, Sausage Dinner
A cheap, fast, and satisfying dinner is just a few links away.Guys, Stop Boiling Your Lasagna Noodles Already
You're not helping your lasagna—you're hurting it.
