Three Cheese Lasagna with Italian Sausage
Indulge in the ultimate comfort food with this Three Cheese Lasagna with Italian Sausage, a showstopper perfect for family dinners or special gatherings. Layers of tender lasagna noodles are interwoven with rich marinara sauce, savory Italian sausage, and a decadent blend of ricotta, mozzarella, and parmesan cheeses. Fresh basil adds a fragrant, herbaceous note, while a golden, bubbly top guarantees irresistible flavor in every bite. This baked pasta dish, crafted with simple ingredients and classic Italian flair, is both hearty and satisfying, feeding up to eight hungry guests. Whether you're seeking a crowd-pleasing entrée or a make-ahead meal for busy weeknights, this lasagna recipe is sure to become a beloved favorite in your home.
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Recipe Information
Ingredients
- 1 pound Italian sausage, casing removed
- 12 sheets Lasagna noodles
- 32 ounces Marinara sauce
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Cook the lasagna noodles according to package instructions. Drain and lay them flat on a clean surface to prevent sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat and set aside.
In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, half of the parmesan cheese, the egg, chopped basil, salt, and black pepper. Mix well until smooth.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Layer 4 lasagna noodles on top of the sauce, followed by 1/3 of the ricotta mixture, 1/3 of the cooked sausage, and 1 cup of marinara sauce. Repeat this process two more times, ending with a layer of marinara sauce on top.
Sprinkle the remaining mozzarella cheese and parmesan cheese evenly over the top layer of sauce.
Cover the baking dish with foil (spray the underside of the foil with cooking spray to prevent sticking) and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
6640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.3 g | 444% | |
| Saturated Fat | 145.9 g | 730% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 11068 mg | 481% | |
| Total Carbohydrate | 580.8 g | 211% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 43.3 g | ||
| Protein | 328.6 g | 657% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5336 mg | 411% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2649 mg | 56% | |
*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.
