Description
This BEST Layered Lasagna recipe combines a rich, savory Italian pork sausage tomato sauce with creamy ricotta and melted mozzarella cheese, layered perfectly between tender lasagna noodles. Baked to bubbly, golden perfection, it’s a classic comforting dish ideal for family dinners or special gatherings.
Ingredients
Scale
Sauce Ingredients
- 1 pound ground Italian pork sausage
- 1 small yellow onion, sliced
- 1 clove garlic, minced (1 teaspoon)
- 1 tablespoon dried parsley
- 1 1/2 teaspoons dried basil
- 1 teaspoon sugar
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can tomato sauce
Ricotta Mixture
- 1 (15-ounce) container ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
Other Ingredients
- 3 cups shredded mozzarella cheese (additional quantity needed based on layering)
- Lasagna noodles (quantity as needed, about 9-12 noodles)
Instructions
- Make the sauce: In a large pot over medium heat, brown the ground Italian pork sausage along with the sliced onion and minced garlic until fully cooked and fragrant. Add dried parsley, basil, sugar, crushed tomatoes, and tomato sauce to the pot. Stir well to combine, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the sauce simmer for 45 minutes, stirring occasionally to prevent sticking and to develop deep flavors.
- Prepare the ricotta mixture: In a medium bowl, combine ricotta cheese, 1/4 cup grated Parmesan cheese, dried parsley, and dried oregano. Mix the ingredients thoroughly until well blended and set aside.
- Cook the noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain the noodles carefully and spread them flat on parchment paper to prevent sticking.
- Assemble the lasagna: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread 1 cup of the prepared sauce evenly on the bottom. Place 3 cooked lasagna noodles on top of the sauce. Spread 2/3 cup of the ricotta mixture over the noodles, then add 1 cup of sauce and sprinkle 2/3 cup shredded mozzarella cheese. Repeat these layers twice more, finishing with a top layer of noodles, the remaining sauce, and the rest of the shredded mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and place it in the preheated oven. Bake covered for 30 minutes. After this time, remove the foil and continue baking for an additional 15 minutes or until the cheese on top is melted, bubbly, and slightly golden.
- Rest and serve: Remove the lasagna from the oven and let it rest, uncovered, for 15 minutes. This resting period helps the layers set and makes slicing easier. Cut into portions and serve warm.
Notes
- For best results, allow the lasagna to rest before cutting to ensure clean slices.
- You can substitute ground Italian beef or turkey for the pork sausage if preferred.
- Make sure to not overcook the noodles; they should be al dente to avoid mushy texture after baking.
- Use freshly grated Parmesan and mozzarella for better melting and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
