Simple Italian sausage lasagne

    1 hour

    Save the time without losing the flavour! No-cook lasagne sheets are layered with a rich mixture of Italian sausage, herbs, pasta sauce and three cheeses (ricotta, mozzarella and Parmesan), then baked all at once. Lasagne, hearty and beloved Italian comfort food, doesn't get much simpler (or more yummy) than this!

    184 people made this

    Serves: 8 

    • 450g Italian sausage, casings removed
    • 570g ricotta cheese
    • 1 egg, lightly beaten
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon dried oregano
    • 225g grated mozzarella cheese, divided
    • 1 (450g) jar pasta sauce
    • 12 no-cook lasagne sheets
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium frying pan over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
    3. In a small bowl combine ricotta, egg, basil, thyme, garlic granules, oregano and half of the grated mozzarella. Mix well, and set aside.
    4. Coat the bottom of a 20x30cm baking dish with a little of the pasta sauce. Place three lasagne sheets in the bottom of the dish, not touching. Spread a layer of the ricotta mixture, a layer of sausage and a layer of pasta sauce over the lasagne sheets. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
    5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (141)


    Good basic lasagna recipe. Definitely use more sauce than suggested - I usually use at least 2 jars. A hint when using no-boil noodles to keep them from being crunchy or gummy: coat the bottom of the pan with sauce BEFORE you lay the noodles in the pan. I also mix the sausage (or beef or turkey) in with the sauce and always place the sauce on the noodle layer. It's the sauce that gets absorbed by the noodles and cooks them (hence why you need plenty of sauce).  -  23 Jun 2008  (Review from Allrecipes US | Canada)


    This was simple and very good. A suggestion for "empty-nesters": It's just my hubby and I, so when I make lasagne, I use 4 9 x 5 foil loaf pans. I put some sauce on the bottom, 1 no-boil noodle, and continue layering, using 3 noodles per loaf pan. Bake one, and freeze the rest. When you want to fix on of the frozen ones, put in in the fridge the night before. And for those who had trouble with the no-boil noodles, if you let them soak for a few minutes in hot water it will solve the problem. Still a lot simpler and faster than boiling.  -  25 Jun 2008  (Review from Allrecipes US | Canada)


    Ok, you won't want to believe this..i didn't either until I tried it myself. Use any of your fav lasagna noodles. They do NOT have to be labeled no-boil. I use any i want and you don't have to use xtra sauce -- they'll be cooked. Try it!!  -  23 Jun 2008  (Review from Allrecipes US | Canada)