Deep Dish Lasagna

71 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 50 m
Recipe by  BSD

“Classic lasagna recipe that tastes delicious!”

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.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (71)

Rate This Recipe


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.

More Reviews

Similar Recipes

Creamy Chicken Lasagna

Creamy Chicken Lasagna

Alysia's Basic Meat Lasagna

Alysia's Basic Meat Lasagna

Spinach Lasagna II

Spinach Lasagna II

Fabulous Foolproof Lasagna

Fabulous Foolproof Lasagna

Deep Dish Alfredo Pizza

Deep Dish Alfredo Pizza

Restaurant Style Lasagna

Restaurant Style Lasagna


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Alysia's Basic Meat Lasagna


next recipe:

Restaurant Style Lasagna