The layers of this traditional lasagna recipe are baked at 350 degrees Fahrenheit in a deep dish. Delicious!
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 12 uncooked lasagna noodles
- 1 pound sweet Italian sausage
- ⅔ cup chopped onions
- ⅔ cup chopped fresh parsley, divided
- ½ tablespoon minced garlic
- 3 (6 ounce) cans tomato paste
- 2 cups water
- 1 (15 ounce) can tomato sauce
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil leaves
- 1 pound part-skim ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- ½ cup grated Parmesan cheese
- 3 large eggs
- 2 teaspoons garlic salt
- ¼ teaspoon ground black pepper
- 3 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a deep 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Cook sausage, onions, 1/3 cup parsley, and garlic in a large skillet over medium heat until sausage is browned and crumbly, 5 to 7 minutes; drain fat. Stir in tomato paste, water, tomato sauce, Italian seasoning, oregano, and basil until well combined. Cover and simmer for 5 minutes, stirring occasionally.
- Meanwhile, mix ricotta, spinach, Parmesan, remaining 1/3 cup parsley, eggs, garlic salt, and pepper together in a large bowl until well combined.
- Spread 2 cups sauce in the bottom of the prepared baking dish. Layer with four noodles, 1/2 of the ricotta mixture, 1/3 of the remaining sauce, and 1 cup mozzarella. Repeat layers once more, then finish with remaining noodles, sauce, and mozzarella. Cover tightly with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until cheese is bubbly and starting to brown, about 10 more minutes. Let cool for 10 minutes before serving.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1467 mg |
| Sugars | 9 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe to follow. Made it to feed 36 people instead of 12. Came out really nice. I did boil the lasagna for 18 minutes, a little longer but to our taste.
This came out better than I expected.for my first time making lasagna. It was perfect.
My changes were: I used turkey sweet italian sausage, and ground beef. I added basil to the ricotta and spinach. I used one large can and one small can of tomato sauce, and one can of tomato paste. Use good pasta noodles, a name brand, so they cook better. The family and I loved it, and I am super picky about my cooking!
Wonderful.
This is way too sweet. Good base, but next time I will use mild or hot Italian sausage and leave out the extra basil. Just okay as written.
Very easy and delicious lasagne recipe!
Was a huge hit we loved it!!! I’ve always used my family’s recipe and wanted a change wow it was amazing thank you!!!!
Made it with ground beef instead of sausage. Added mushrooms to the sauce. I made it the night before. Was excellent, everybody loved it.
I made it for a potluck dinner party and everyone loved it. It is a chore to make, had to had chop the spinach and parsley, onions and garlic. But it was really good.
I used ground beef instead of sausage.
Added more ground beef and sauce. I did not cook noodles first. It turned out perfect. This is a keeper.
I substituted one cup of Pinot Noir for water, and used mozarella instead of parmesan. The interplay between the Italian sausage, basil, and Pinot Noir — sublime. I will revisit and reuse this recipe. Thanks!
Yummy easy to make made it on gluten free shells. No sausage just turkey and meat. Lots of mozzarella and riccota cheese.
I used gluten free lasagna noodles. Worked perfectly and will make again. Delicious!
EVERYONE loved this lasagna. Even family who don’t like lasagna and are very vocal about it, liked it. The sausage was the secret. I used half beef and half sausage and WOW! Flavor on top of flavor.
This was a great recipe. I had to emphasize because I did not have a few of the spices, but overall it still turned out great. I saved the recipe, and the next time I make it I’ll have all of the spices this recipe calls for.
Hey thanks for this recipe I made it for a family gathering and they all loved it. And they are asking me to do personalized pans of this stuff for them. Like I am the originator. Awesome sauce.
It was pretty good made it as is. A little dry so maybe next time add more sauce .
I followed the suggestion to kick it up and added spinach and zucchini. I doubled the recipe and made one for a friend. It was a big hit. I am planning to prepare again for guests visiting during Thanksgiving.
This was very good ,I would make it again
I don’t know why I haven’t reviewed this before. I am this about 3-4x a year, for the last 4-5 years or so. I don’t eat pork, so the only substitution I make is mild Italian chicken sausage. My family loves it.