The only way to describe this lasagne is "Delicious". It blends together the flavors of Italian sausage, ricotta, mozzarella, parmesan, creamy noodles and a tangy marinara sauce. Serve it with a simple salad and garlic bread and your feast is complete.
Lasagne is a comfort food my family really loves. However, my recipe made enough for 6 people and with only the two of us, it was just too much leftover. Using disposable loaf pans the recipe can be made into 3 pans with servings for two or one 11x7 in. dish serving for 6.
Ingredients (Serves 6 or 3 pans with servings for 2)
- 1 lb. Italian sausage (casing removed)
- 1 medium onion diced
- 2 cloves garlic minced
- 15 oz. ricotta
- 2 cups parmesan cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 1 egg, beaten
- 1/3 cup chopped parsley
- 3/4 tsp salt
- 1/2 tsp pepper
- 9 lasagne noodles, cooked and drained
- 1 24 oz. jar marinara sauce
In a large skillet, brown the sausage with the onions. (Photo B) Add the garlic and cook one more minute. Remove and drain any excess grease. Set aside.
In a large bowl, mix the ricotta, 1 cup parmesan, 1 cup mozzarella, egg, parsley, salt and pepper. (Photo C) Pour the marinara sauce in another bowl. Add 4 oz of water to the marinara sauce. Set both bowls aside.
Spray 3 loaf pans or one 11x7 in. pan with olive oil. (Photo D) To assemble the lasagne, pour a bit of marinara into the pan to cover the bottom. Line the pan with the lasagna noodles. (If using the loaf pans, cut one noodle into 3 pieces and line the bottom of the pan. See photo E.) Spread 1/2 of the ricotta cheese mixture on the noodles. (Photo F)
Layer the meat on top of ricotta mixture. (Photo G) Use about 1/2 of the meat. Cover with the marinara sauce using about 1/3 of the sauce. (Photo H)
Sprinkle generously with the parmesan and mozzarella using about 1/3 of remaining cheese. (Photo I) Repeat with another layer. (Photo J) Top with the final noodles and then the remaining marinara sauce. Sprinkle the remaining cheese over the sauce.
Bake at 350 degrees for 30 minutes covered. Uncover and bake for 20 minutes longer. (Photo K) Remove from the oven and let set for 10 minutes before serving. Allowing the dish to set before serving will make the servings come out of the pan intact.
The assembled lasagne may be frozen after assembly. (Photo L) Frozen lasagne will need to baked for 45 minutes at 350 degrees covered. Uncover and bake for 20 - 30 minutes longer until bubbly. Set for 10 minutes before serving.