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Italian Lasagna

Italian Lasagna

Cathy

Cathy

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 51 g
  • 78%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1702 mg
  • 68%

Based on a 2,000 calorie diet

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Directions

  1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  2. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  3. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  4. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

kjstrom
106

kjstrom

10/29/2006

Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to fit all of this into a 9x13 pan. Go out and buy yourself a bigger pan - you'll be very thankful you did. I followed the advice of others and made more sauce, which I did the day before in the crockpot so that I wouldn't have to babysit it. I also assembled the lasagna early in the day and popped it in the oven right before my party. This makes enough to feed a small army. Enjoy!

JACKZDOLL
54

JACKZDOLL

5/9/2003

overall, very tasty. but the sauce didn't yield a whole heck of a lot, so i would have to double the next time. i did add a bit of red wine to the sauce as it simmered (and i probably wouldn't let it simmer as long- it started to scald). but, the sauce was very flavorful, even without the wine, and the lasagna itself was very delicious. my husband and picky 2 year old loved it!

KATKAT
38

KATKAT

9/29/2002

Very good. I used no boil lasagne noodles and made it up a day ahead. I added about a half pound of mushrooms as an extra layer. It took the full 1.5 hours and maybe a little more.

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