Lasagna with Saucy Sausage Peppers Onions
Indulge in the bold and hearty flavors of this Lasagna with Saucy Sausage Peppers Onions, a dish that redefines comfort food. This recipe layers tender lasagna noodles with a robust and zesty sauce made from sautéed Italian sausage, sweet bell peppers, and caramelized onions, simmered to perfection with garlic, tomatoes, and aromatic herbs. A velvety ricotta mixture enriched with fresh parsley and a blend of gooey mozzarella and nutty Parmesan cheese brings rich, creamy layers to every bite. Baked to golden perfection, this lasagna is perfect for family dinners, gatherings, or meal prep, easily serving eight hearty portions. Whether you choose mild or spicy sausage, this Italian-inspired classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 Red bell pepper (thinly sliced)
- 1 Green bell pepper (thinly sliced)
- 1 Yellow onion (thinly sliced)
- 3 cloves Garlic (minced)
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 15 ounces Ricotta cheese
- 1 Egg
- 2 tablespoons Fresh parsley (chopped)
- 4 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles according to package instructions, then drain and lay flat on a sheet of parchment paper to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove the sausage and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Return the cooked sausage to the skillet. Add the crushed tomatoes, tomato paste, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine and let simmer for 10-15 minutes.
In a medium bowl, mix the ricotta cheese, egg, and fresh parsley until smooth. Set aside.
Spread a thin layer of the sausage-pepper-tomato sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, then spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1 cup of shredded mozzarella and 1/4 cup of grated Parmesan. Repeat the layering process two more times.
Finish the top layer with the remaining sauce, mozzarella, and Parmesan cheese.
Cover the baking dish with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese on top is bubbly and golden.
Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
7403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.2 g | 477% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1317 mg | 439% | |
| Sodium | 14048 mg | 611% | |
| Total Carbohydrate | 641.5 g | 233% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 71.4 g | ||
| Protein | 408.7 g | 817% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 7140 mg | 549% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 5906 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
