Italian sausage lasagne

    Italian sausage lasagne


    100 people made this

    About this recipe: Classic lasagne recipe that tastes delicious!

    Serves: 12 

    • 12 uncooked lasagne sheets
    • 500g fresh Italian sausage, casings removed
    • 100g chopped onions
    • 1/2 tablespoon minced garlic
    • 40g chopped fresh parsley, divided
    • 1 300g jar tomato puree
    • 300g passata
    • 500ml water
    • 1 1/2 teaspoons dried Italian herbs
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons dried basil leaves
    • 500g ricotta cheese
    • 300g frozen spinach, thawed and squeeze dried
    • 50g grated Parmesan cheese
    • 3 eggs
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 350g grated mozzarella cheese

    Prep:40min  ›  Cook:1hr  ›  Extra time:10min  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Bring a large pot of lightly salted water to the boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In frying pan over medium heat, brown the sausage with the onions (breaking the sausage up as it cooks), garlic and 1/2 of the parsley; drain. Add tomato puree, passata, water, Italian herbs, oregano and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
    4. In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, salt and pepper; mix well.
    5. In lightly greased 23x33cm baking dish, spread 2 cupfuls of the sauce mixture. Begin layering with 4 lasagne sheets, 1/2 of the cheese mix, 1/3 remaining sauce, and 1/3 of the mozzarella. Repeat this layer again and the last layer will be lasagne sheets, sauce and mozzarella cheese.
    6. Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
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    Reviews in English (96)


    - Rated on  -  21 Apr 2016


    Awesome with my own tweaks. I'll say it takes some time/love to make a decent lasagna so plz do - it's worth it. Best noodle method - use a large pan and cover raw noodles with boiling water and let sit for 10 - 15 minutes vs recipe directions. I eyeballed herbs/seasonings with 1/2 tsp of red pepper flakes to my homemade tomato sauce. I use 4 cups mozz and more fresh grated Parm. I also mix roasted garlic (and herbs) in ricotta mix with a little freshly grated nutmeg. 3 cans of tomato paste seemed "heavy" to me so I just skipped it. I like submitter's idea to mix spinach with the ricotta, that works wonderfully. Anyway ~ If you can plan ahead: assemble and store (covered) in fridge day before cooking for a stress free company dinner. What I've found works best for layering: bottom - 1/4 C sauce + 2 T olive oil (shake it around pan bottom) - layer of par cooked pasta - ricotta mix - shredded mozz & parm - cooked sausage (on it's own) - sauce and then another layer of pasta. Repeat with last layer of pasta on top. Spread sauce evenly on top and I use a baking sheet to cover pan. I add top layer of mixed cheese last 15 minutes of baking - uncovered. I recommend: Do NOT try to cut/serve lasagna straight away. Allow it to sit for at least 15 minutes or it falls apart. Note: Have all components ready or you might get overwhelmed.  -  09 May 2006  (Review from Allrecipes US | Canada)


    this recipe makes a mean lasagna! i added sliced zucchini, fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again, and again, and again!! thanks for sharing...  -  26 Jan 2006  (Review from Allrecipes US | Canada)

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