Classic Sausage Ricotta Lasagna

Name: Classic Sausage Ricotta Lasagna
Total time: 50 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 4 oz ground sausage; 1/4 cup pasta sauce; 75 oz ricotta cheese; 3 lasagna noodles (uncooked); 2 tbsp grated parmesan cheese; 1/2 cup shredded mozzarella cheese

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50 minTotal time

MediumDifficulty

700kcal / serving

Ingredients

For 1 serving

servings

4 oz ground sausage
1/4 cup pasta sauce
3.75 oz ricotta cheese
3 lasagna noodles (uncooked)
2 tbsp grated parmesan cheese
1/2 cup shredded mozzarella cheese

Ingredient substitutions

ground sausage An equal amount of ground pork seasoned with fennel, black pepper, and a little salt.
ricotta cheese An equal amount of small-curd cottage cheese, drained well.
mozzarella cheese An equal amount of shredded provolone for a similar melt and savory flavor.

Nutrition per serving

Estimated values for 1 serving, 700 kcal

Protein38 g

Carbohydrates50 g

Fat34 g

Fiber 3 g · Sugar 6 g · Sodium 1450 mg

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A hearty and comforting lasagna layered with savory ground sausage, creamy ricotta, tangy pasta sauce, and melted mozzarella cheese. Perfect for a satisfying homemade Italian meal.

Italian

Steps

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions, then drain.
In a skillet, cook ground sausage over medium heat until browned and cooked through. Drain excess fat.
In a small baking dish, spread a thin layer of pasta sauce.
Layer one lasagna noodle, then spread a portion of ricotta cheese over it.
Add cooked sausage evenly over the ricotta, then drizzle with pasta sauce.
Sprinkle with parmesan and mozzarella cheese.
Repeat layering with remaining noodles, ricotta, sausage, sauce, and cheeses, finishing with a cheese topping.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Let stand for 5 minutes before serving.

Tips for Classic Sausage Ricotta Lasagna

A well-set lasagna has distinct layers and holds together after resting; a watery base or sliding layers can mean the sauce was too loose.
Use a baking dish that fits the three noodles closely so the layers stay compact and the edges do not dry out.
Let the lasagna rest the full five minutes before slicing; a sharp knife and a thin spatula help lift neat portions.

Drink pairing

A medium-bodied red like Chianti
Its lively acidity complements the savory sausage, rich cheeses, and tangy tomato sauce.

0% option: Sparkling water with a splash of cranberry juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the lasagna is done?

The cheese should be bubbly and golden at the edges, and the center should be hot. After resting, the layers should hold together when sliced.

Can I assemble it ahead of time?

Yes. Assemble and cover it, then refrigerate and bake within 24 hours. Allow extra baking time if it goes into the oven cold, checking for bubbling throughout.

Why did my lasagna turn out watery?

Excess moisture in the ricotta or sauce can make the layers loose. Drain cottage cheese well if using it, and avoid adding more sauce than the recipe calls for.