italian-sausage-lasagna

Italian Sausage Lasagna

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Chefgoddess
Recipe by  Chefgoddess

“This recipe came from my mom, but of course I tweaked it, always putting my own spin on things. I sell this lasagna to my co-workers when they need a fast supper. I make it up, deliver it to them, and they bake it up for supper or put in the freezer.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water and 1 teaspoon salt to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse under cold water.
  3. Heat a large skillet over medium-high heat and stir in Italian sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 tablespoon Greek seasoning, 1 tablespoon oregano, 1 tablespoon basil, 1 tablespoon parsley, 1 tablespoon thyme, 1 teaspoon rosemary, 1 tablespoon garlic powder, and 1 teaspoon salt; stir well. Simmer until flavors have blended, about 20 minutes.
  4. Set aside 1/2 cup mozzarella cheese. Mix remaining mozzarella cheese with 1 teaspoon Italian seasoning, 1 teaspoon Greek seasoning, 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon parsley, 1 teaspoon thyme, and 1 teaspoon rosemary in a large bowl.
  5. Spoon a layer of meat sauce into the bottom of a 9x13-inch glass baking dish; place 3 to 4 lasagna noodles atop meat sauce layer. Spread another layer of meat sauce over lasagna noodles; sprinkle a layer of the seasoned mozzarella cheese. Repeat layering with remaining ingredients and top casserole with the reserved 1/2 cup plain mozzarella cheese.
  6. Bake in the preheated oven until sauce is bubbling and cheese is melted, 30 to 40 minutes. Let stand 10 minutes before serving.

Share It

Review (1)

Rate This Recipe
Denise
1

Denise

Tried this recipe and it was good for something different. Don't know as though I would make again. Still glad I tried it..........

More Reviews

Similar Recipes

Camp David Spaghetti with Italian Sausage
(75)

Camp David Spaghetti with Italian Sausage

Italian Lasagna
(71)

Italian Lasagna

Sausage Spinach Alfredo Lasagna
(58)

Sausage Spinach Alfredo Lasagna

Johnsonville(R) Italian Sausage Lasagna
(31)

Johnsonville(R) Italian Sausage Lasagna

Italian Spinach Sausage Pie
(11)

Italian Spinach Sausage Pie

Italian Sausage and Mushroom Lasagna with Bechamel Sauce
(9)

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 53.8 g
  • 17%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 2160 mg
  • 86%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Camp David Spaghetti with Italian Sausage

>

next recipe:

Barilla(R) Wavy Lasagna with Italian Sausage and Barilla(R) Marinara Sauce