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Easy Italian Sausage Lasagna

Easy Italian Sausage Lasagna

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Bob Evans(R)

Bob Evans®

This classic lasagna is a great meal on its own, and is made special with Bob Evans® Sausage.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1756 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning.
  2. Preheat oven to 375 degrees F. Spread 1 cup sauce into bottom of a 9x13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella.
  3. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
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Reviews

cookingmom
59

cookingmom

10/23/2007

This is a great meal and quick to make. I use double the sauce and add generous amounts of garlic powder and oregano to the sauce when I mix it with the sausage. I also include a sprinkling of sliced black olives with each layer. This has become a favorite with my extended family and they always want me to make it for special occasions.

SUZN319
37

SUZN319

4/3/2006

Flavorless.

Jayren's Grammy
33

Jayren's Grammy

4/6/2006

This recipe was great! I am watching my fat intake and made some ingredient substitutions: italian turkey sausage instead of the regular italian sausage, low fat cottage cheese instead of the ricotta, and fat free mozzarella instead of the regular mozzarella cheese (I used only 2 cups of the mozzarella, I thought 4 cups was a bit much). They only problem I had was not enough pasta sauce - I think a jar and a half would probably do the trick. Overall, a great recipe that I plan on making again and again!