The Ultimate Italian Sausage Lasagna Nononsense Maximum Flavour
Recipe Introduction
Quick Hook
Fancy a proper comfort food hug? Ever craved an Italian sausage lasagna that's actually worth the effort? This recipe is it.
It's a meaty, cheesy dream with layers of flavour that'll knock your socks off.
Brief Overview
Lasagna, originating from Italy, is a dish beloved worldwide. This isn't your average, bland lasagna. This simple homemade lasagna is packed with flavour.
It's a medium difficulty recipe, taking about 1 hour 35 minutes to make, and serves 8 people.
Main Benefits
This meaty lasagna recipe easy to follow is packed with protein and hearty goodness. It's perfect for a family gathering or a comforting Sunday dinner.
What makes it special? We brown the Italian sausage just right so the sauce is really flavourful.
Ready to learn to make the best italian sausage lasagna of your life?
Getting Started: The Sausage Ragu
Honestly, the sausage ragu is the heart of this dish. Don't rush it. We're using 1 tbsp of olive oil, one chopped onion and two cloves of garlic.
One pound of italian sausage will be amazing. Sauté until the onion is soft, then brown that sausage, breaking it up with a spoon.
This will make the lasagna recipe with crushed tomatoes really stand out.
Adding those herbs makes such a difference. Stir in 1/2 tsp dried oregano and a pinch of red pepper flakes if you like a little kick.
Deglaze the pan with 1/2 cup of dry red wine, scraping up all those lovely browned bits. This adds depth! Then, add 28 oz of crushed tomatoes , 15 oz of tomato sauce, 2 tbsp of tomato paste, 1 tsp of sugar, salt, and pepper.
Simmer for at least 20 minutes, or until the sauce has thickened, then reduce the heat. Chill for 20 mins in the fridge.
This step is super important for a rich flavour. Plus, browning the sausage well makes the ragu flavour unreal.
Creamy Goodness: The Cheese Filling
This is where the homemade lasagna with sausage and ricotta shines. In a bowl, combine 15 oz ricotta cheese (go for whole milk!), 1 large egg, 1/4 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 tsp nutmeg, salt, and pepper.
Mix well. Don't skip the nutmeg. It adds a subtle warmth that is amazing.
This cheese filling isn't too complicated. The lasagna with sausage and mozzarella topping is the bomb!.
Ingredients & Equipment for the Ultimate Italian Sausage Lasagna
Let's get this show on the road, shall we? This Italian sausage lasagna recipe isn't about being fancy, it's about being delicious .
And that starts with having the right stuff. Honestly, a simple homemade lasagna is one of the most satisfying things you can make.
Main Ingredients
Alright, gather 'round! Here's what you'll need to make this meaty lasagna recipe easy .
- Sausage Ragu:
- Olive Oil: 1 tbsp (15 ml) - The good stuff makes a difference.
- Onion: 1 large , finely chopped (about 200g / 7 oz)
- Garlic: 2 cloves , minced (about 6g)
- Italian Sausage: 1 lb (about 450g), casings removed - Go for sweet or hot. I personally prefer the sweet Italian sausage lasagna, you know?
- Dried Oregano: 1/2 tsp (1.25 ml)
- Red Pepper Flakes: 1/4 tsp (optional) (0.6 ml)
- Dry Red Wine: 1/2 cup (120 ml)
- Crushed Tomatoes : 28 oz (794g) - Lasagna Recipe With Crushed Tomatoes is a must.
- Tomato Sauce: 15 oz (425g)
- Tomato Paste: 2 tbsp (30 ml)
- Granulated Sugar: 1 tsp (5 ml)
- Salt and Black Pepper: To taste. Don't be shy!
- Cheese Filling:
- Ricotta Cheese: 15 oz (425g) - Whole milk. Trust me on this one.
- Egg: 1 large , lightly beaten
- Parmesan Cheese: 1/4 cup (25g), grated
- Fresh Parsley: 1/4 cup (about 10g), chopped
- Nutmeg: 1/4 tsp (0.6 ml)
- Salt and Black Pepper: Again, to taste.
- Assembly:
- Lasagna Noodles: 9-12 - Oven ready are a godsend, but pre-cook regular ones.
- Mozzarella Cheese: 2 cups (about 225g), shredded - Lasagna with sausage and mozzarella is divine.
Quality indicators for key ingredients? With sausage, look for a nice colour and fresh smell. The ricotta should be creamy, not watery.
Seasoning Notes
Oregano is essential for that authentic Italian sausage lasagna recipe flavour. Red pepper flakes add a kick if you're into it.
For the Sausage lasagna with red wine , it enhances the flavour profile, adding depth to the ragu. If you don't have oregano, a mix of basil and marjoram works in a pinch.
A dash of balsamic glaze is really good at the end of the cooking, as a garnish.
Equipment Needed
You don't need a ton of fancy gadgets! I have made it using just a wooden spoon.
- Large skillet or Dutch oven - For the ragu. A deep frying pan does the job, you know?
- 9x13 inch baking dish - The workhorse of this operation.
- Mixing bowls - For the cheese filling.
- Cheese grater - Unless you're buying pre-shredded (no judgement!)
A big spoon and a knife are very useful. Don't have a 9x13 pan? Two smaller ones work too.
Cooking Method
Let's dive into how we're gonna make this italian sausage lasagna magic happen. Honestly, it’s not as scary as it looks! Think of it as Lego for grown ups… but with cheese.
Prep Steps: Your Secret Weapon
First things first: mise en place. That's fancy chef talk for "get your act together before you start". Chop your onion (about 200g / 7 oz), mince the garlic (about 6g), measure out your spices.
Trust me, it makes life so much easier. It's about essential mise en place.
Time saving tip: I sometimes chop the onion and garlic the night before. Saves a precious 10 minutes! Speaking of, always be careful with knives.
You don't want to lose a digit making this lasagna recipe with crushed tomatoes ! Safety first, always.
step-by-step: Let's Get Cooking!
- Sauté your finely chopped onion (about 200g / 7 oz) and minced garlic (about 6g) in 1 tbsp Olive Oil (15 ml) in a large skillet until softened. This usually takes about 5 minutes.
- Brown 1 lb Italian Sausage (about 450g), breaking it up as you go. Drain any excess fat nobody wants greasy lasagna. Brown the meat well; this ensures the meaty lasagna recipe easy has the umami flavors.
- Stir in 1/2 tsp Dried Oregano (1.25 ml) and 1/4 tsp Red Pepper Flakes (optional) (0.6 ml).
- Deglaze with 1/2 cup Dry Red Wine (120 ml), scraping up all those yummy browned bits from the bottom of the pan.
- Add 28 oz Crushed Tomatoes (794g), 15 oz Tomato Sauce (425g), 2 tbsp Tomato Paste (30 ml), 1 tsp Granulated Sugar (5 ml), salt, and pepper to taste.
- Simmer for at least 20 minutes , stirring occasionally. This lets all the flavors meld together beautifully. Reduce heat and let cool and thicken. Then put in the fridge for 20 mins.
- Bake at 375° F ( 190° C) for 30 minutes covered, then 20 minutes uncovered. Look for that golden, bubbly cheese!
- Let that baby rest for 10- 15 minutes after baking! This is key for getting those clean slices!
Pro Tips: Level Up Your Lasagna
To make your homemade lasagna with sausage and ricotta top tier, try adding a splash of red wine to your meat sauce.
Also, I highly suggest browning the sausage well, making sure the sauce has an umami flavour that permeates the dish.
Common mistake: overcooking the noodles! If using regular noodles, cook them al dente. Nobody wants soggy lasagna. If you are looking for a simple homemade lasagna , you may use oven ready noodles for convenience.
You can totally make the sauce a day ahead. It actually tastes even better after it's had time to sit! This is what makes this the best italian sausage lasagna ! Trust me, this authentic italian sausage lasagna recipe will be the best thing you make all week.
Recipe Notes For The Ultimate Italian Sausage Lasagna
Okay, so you're about to tackle this Italian sausage lasagna . Awesome! Before you dive in, let's chat about a few things that'll make your life easier and your lasagna even more amazing.
Seriously, like, the best italian sausage lasagna your mates have ever tasted.
Serving It Up Just Right
When it comes to plating, don't just slap a square on a plate. Think presentation! A sprig of fresh basil adds a pop of colour.
A drizzle of good quality olive oil? Chef's kiss. For sides, you can't go wrong with garlic bread. It's a must.
And honestly, a crisp green salad cuts through the richness perfectly. If you're feeling fancy, a glass of Chianti makes the whole experience even better.
Red wine is a classic pairing.
Storage Secrets
Got leftovers? Lucky you! This meaty lasagna recipe easy to make is even better the next day. Fridge storage is the key to freshness! Keep that bad boy wrapped tightly in the fridge and it will be good for about 3-4 days.
If you are thinking longer? Freeze it! Cut into portions, wrap individually, and it will stay happy in the freezer for up to 3 months.
Reheating is a cinch oven or microwave, just make sure it's piping hot.
Mixing It Up
Want to shake things up a bit? For a simple homemade lasagna that's a little different, try swapping out the Italian sausage for a veggie version mushrooms and spinach work a treat.
Going low-carb? Use zucchini slices instead of lasagna noodles. Also, during the winter months, butternut squash can be added for a seasonal twist.
Nutrition Nuggets
Right, let's get real. This lasagna recipe homemade is delicious, but it's not exactly health food. A serving is roughly 550-650 calories.
The good news? It's packed with protein thanks to the sausage and cheese. Lasagna recipe with crushed tomatoes give you all the benefits of the Mediterranean diet.
Honestly, don't be intimidated by this recipe. Making a homemade lasagna with sausage and ricotta is easier than you think.
Just take your time, follow the steps, and don't be afraid to get creative. You've got this! And if you do end up with an authentic italian sausage lasagna recipe that's truly amazing, please, share the love!
Frequently Asked Questions
Can I make this Italian sausage lasagna ahead of time? I'm proper knackered after work!
Absolutely! Assembling the lasagna a day or two in advance is a cracking idea. Just wrap it tightly with cling film and foil and keep it in the fridge. Add about 15-20 minutes to the baking time to ensure it's heated through. It's like a ready meal, but a proper good one!
Help! My Italian sausage lasagna is watery. What did I do wrong, and how can I fix it?
A watery lasagna is a common issue. It usually stems from excess moisture in the ricotta cheese or not letting the meat sauce reduce enough. Make sure to use whole milk ricotta and drain any excess liquid, and simmer your ragu until it thickens up nicely.
Next time, you could try salting your sliced zucchini and patting them dry to remove excess water. If your lasagna is already made, you can carefully drain some of the liquid after baking and before serving.
What's the best way to store leftover Italian sausage lasagna? Will it still be any good?
Lasagna leftovers are the bee's knees! Store any uneaten Italian sausage lasagna in an airtight container in the fridge for up to 3-4 days. Reheat individual slices in the microwave or the whole dish in the oven (covered with foil to prevent drying out).
It's almost as good, if not better, the next day the flavours really meld together!
I'm trying to be a bit healthier. Any tips for making this Italian sausage lasagna lighter?
Good on you for trying to be healthy! You can lighten up this lasagna by using lean Italian sausage (turkey or chicken sausage work well), part skim ricotta cheese, and less mozzarella. You could also sneak in some extra vegetables like spinach or zucchini. Serve it with a big side salad to balance it out.
Can I freeze this Italian sausage lasagna? I'm all about batch cooking!
Freezing lasagna is a brilliant idea for batch cooking! Assemble the lasagna in a freezer safe dish (or individual portions in smaller containers). Wrap it tightly in cling film and then foil to prevent freezer burn. It can be frozen for up to 2-3 months.
To bake, thaw it in the fridge overnight and then bake as directed, adding extra cooking time if needed. You can also bake straight from frozen, but will need to add an hour or two to the cooking time.
I don't have oven ready noodles, can I use normal ones for this Italian sausage lasagna?
You absolutely can use regular lasagna noodles! Just make sure you cook them al dente according to the package directions before assembling the lasagna. Slightly undercooking them is key, as they'll continue to cook in the oven and you don't want them to turn to mush.
Give them a good rinse under cold water after cooking to stop them from sticking together as well.
The Ultimate Italian Sausage Lasagna Nononsense
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 30-35g |
| Fiber | 3-5g |
