Sausage Lasagna

The magic of sausage! It can take an ordinary lasagna and turn it into something special. Yet, even before the sausage, this is no ordinary lasagna. Fresh homemade pasta for the noodles, the Ricotta-Béchamel sauce from Chef Silvia’s Hand Rolled Lasagna and fresh mozzarella already take this to another level. Add the sausage and it’s breathing down the neck of the venerable Lasagna Verde Bolognese in the race for the title of my favorite lasagna.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sausage Lasagna

Sausage Lasagna Recipe

  • Total Time: 1 hour 45 mins



For the Ricotta-Béchamel Filliing

  • 4 tablespoons butter
  • 4 tablespoons unbleached white flour
  • 1 cup whole milk
  • 1 cup whole-milk ricotta cheese
  • Salt and pepper to taste

For the Lasagna

  • 2 tablespoons olive oil
  • ½ medium yellow onion, chopped fine
  • 1 pound sweet Italian sausage meat (stuffing from 4 links)
  • 1 35oz can of imported Italian tomatoes
  • salt & pepper to taste
  • 3 fresh basil leaves
  • 1 recipe Ricotta-Béchamel Filliing
  • 1 pound of fresh mozzarella cut into small cubes
  • ¾ cup freshly grated Parmagiano-Reggiano cheese
  • 1 recipe of homemade fresh pasta rolled out and cut into 13 inch long pieces


Make the Ricotta-Béchamel Filliing

  1. Melt the butter in a medium sauce pan over low heat. Add the flour and stir with a wire whisk until it forms a paste.
  2. Slowly add the milk to the butter and flour mixture, whisking until smooth.
  3. Continue to cook over low heat, stirring occasionally until the mixture is thick and smooth, it should coat the back of a spoon.
  4. Remove from heat and refrigerate for 15 to 20 minutes.
  5. Remove from refrigerator, add the ricotta, salt and pepper, and stir until well combined.

Make The Lasagna

  1. Preheat oven to 375°F.
  2. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and sautè, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
  3. Add sausage meat, and salt & pepper to taste. Cook, stirring occasionally until sausage is browned approximately 10 minutes.
  4. In a large bowl, crush the tomatoes with your hands then add them with their juices to the pan. Add ½ cup of water and bring to a simmer. Turn heat to low and let simmer until thickened, about 30 minutes. At the very end of cooking, tear the basil leaves into pieces with your hands and stir into the sauce. Remove the sauce from the heat.
  5. Bring a large pot of salted water to a boil. In 3 batches add the lasagna sheets to the boiling water and cook until just under al dente. Remove the noodles from the pot using a slotted spoon, place in a colander, rinse under cold water to stop the cooking and spread out on clean kitchen towels.
  6. Spread 1 cup sauce over bottom of a 13×9-inch glass baking dish. Cover with a layer of 2 to 3 lasagna noodles, overlaping slightly to fit. Spread ⅓ of the Ricotta-Béchamel mixture on the noodles, top with 1 cup of the sauce. Spread ¼ of the mozzarella over the sauce. Sprinkle ¼ cup of parmaggiano-reggiano and top with a layer of lasagna noodles.
  7. Repeat this 2 more times. Cover the final layer of lasagna noodles with the remaining sauce and sprinkle remaining cup of mozzarella on top.
  8. Cover baking dish with aluminum foil, place in oven and cook for 60 minutes. Remove foil and cook until cheese is melted about 5 minutes more. Remove from oven and let sit 15 minutes before slicing and serving.
  • Prep Time: 45 mins
  • Cook Time: 1 hour


Note: This post contains affiliate links

18 Responses

  1. Sausage really is miraculous. I’m sure it gives wonderful flavor and at only 30 minutes, takes a faction of the time it would take to make a ragù (whether bolognese or neapolitan style). A great idea that I’ll have to ‘steal’ some time soon…

  2. Looks like a great alternative to most lasagna recipes. We love sausage anyway, so I can’t wait to try this out and see how my family goes for it! Thanks for sharing!

  3. What a great mix of old world authentic with the bechamel and Aumerican cheesy goodness with the mozzarella and ricotta. Yummy!

  4. I’m putting mine in the oven now had to hide the cheese from my man cause he don’t like cheese and wanted me too use already made sauce so I’m mad about that but I threw some home made sauce in there any way! How can one not like cheese really?

  5. You think that was it? Because I have been trying to isoatle what made it so spicy. It called for 2 tablespoons each of salt and paprika but I cut it down to one. I’ll try cutting the cayenne and black pepper down next time.

  6. I have been looking for good easy to follow Italian recipes for a little while, stumbled upon The Italian Chef in my search for which I am so grateful, thank you so much Phil, I am looking forward to trying out and enjoying your fabulous recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.