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Deep Dish Lasagna

Deep Dish Lasagna

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 50 m


Classic lasagna recipe that tastes delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1466 mg
  • 59%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
  4. In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
  5. Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
  6. Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.
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This would have been a nicer presentation w/out so much sauce. NO need for 2 cups on the bottom of pan. I also used the no-boil lasagna noodles but I do cover them with hot water for 10 minutes prior to using's easier to layer with normal size noodles. I use my own Italian sausage made from ground pork. Used 3 T Italian seasoning + 1 tsp of crushed red pepper flakes with other recipe herbs in my own homemade tomato sauce. I added extra fresh grated Parm & Mozz & used roasted garlic (and herbs) in ricotta mix. 3 cans of tomato paste seemed "heavy" to me so I didn't use any. I simmered sauce for 1 hour. I have quit using spinach as I don't like fussing with it. Anyway ~ If you can plan ahead: assemble and store (covered) in fridge day before cooking for a stress free company dinner. What I've found works best for layering: A little sauce + 1 T olive oil, layer of pasta - sauce - cooked/crumbled meat (I don't cook it in sauce) - Parmesan - shredded mozzarella -ricotta mix and back to layer of pasta. Repeat with last layer of pasta on top. Top that lightly with some sauce, add't Mozzarella and parm. Another note: Do NOT try to cut /serve lasagna right out of the oven. Allow it to sit for at least 30 minutes. :)

Amy V.

Amy V.


this recipe makes a mean lasagna! i added sliced zucchini, fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again, and again, and again!! thanks for sharing...




great lasagna! I love that it has sausage instead of ground much more interesting. For anyone who has not tried this, I did and it worked great - instead of boiling the noodles, I laid them on a sheet pan and poured boiling water over them while I was making the red sauce (btw, I like diced tomatoes, so I substitued those instead of tom. sauce and water as called for). Since the dish bakes for 45 minutes, the noodles came out perfect!! So much easier than boiling the noodles.

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