Lasagna with Italian Sausage

Lasagna with Italian Sausage

Lasagna with Italian Sausage

Prep Time

45 minutes

Cook Time

30 minutes


10 people

This incredible lasagna trims prep time because the recipe calls for no-boil noodles. Plus it trims some calories by using fat-free ricotta cheese. But the flavor is high-octane all the way.

Why Try? Lasagna is a classic comfort food the whole family enjoys.

Pair it with a fresh salad, plus some crusty bread and you’ve got a super-satisfying meal.


  • 2 pounds sweet Italian sausage, casings removed
  • 6 ounces no-boil lasagna noodles (9 noodles)
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 4 garlic cloves, minced
  • 2(28-oz.) cans crushed tomatoes in tomato puree
  • 2 (6-oz.) cans tomato paste
  • 1/4 cup chopped fresh parsley, divided
  • 1 cup chopped fresh basil leaves
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper
  • 15 ounces fat-free ricotta cheese
  • 1 1/4 cup grated Parmesan cheese, divided
  • 1 extra large egg, lightly beaten
  • 2 pounds fresh Mozzarella, thinly sliced


  • 1 Preheat oven to 400°F.
  • 2 Heat olive oil in a large skillet; add onions and cook for 5 minutes over medium-low heat. Add garlic and cook for 1 more minute.
  • 3 Add the sausage and cook over medium-low heat for 8 to 10 minutes or until fully cooked, stirring often to break up sausage.
  • 4 Add crushed tomatoes, tomato paste, 2 tablespoons parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered over medium-low heat for 15 to 20 minutes or until thickened.
  • 5 In medium bowl, combine ricotta cheese, 1 cup Parmesan cheese, 1 egg, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • 6 Ladle 1/3 of meat sauce evenly over the bottom of the 9x12x2-inch rectangle baking dish. Top evenly with 3 noodles, 1/3 of the ricotta cheese mixture, 1/3 of the sliced Mozzarella cheese and 1/3 of the meat sauce. Repeat process for 2 remaining layers.
  • 7 Sprinkle 1/4 cup Parmesan over top; bake uncovered for 30 minutes, until the sauce is bubbling and cheese is melted. Cool slightly before cutting.


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