Jefferson County Recipe of the Day: Classic Sausage Lasagna

A delicious one-dish meal!

Classic Sausage Lasagna


9 uncooked lasagna noodles
Olive Oil No-Stick Cooking Spray
1 pound Italian pork sausage
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 – 28 oz. can Crushed Tomatoes
1 – 14.5 oz. can Diced Tomatoes with Basil, Garlic and Oregano, undrained
4 tablespoons chopped fresh flat leaf parsley, divided
1/2 teaspoon fennel seeds
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
2 cups part skim ricotta cheese
1 cup shredded Romano cheese, divided
2 eggs, beaten
2 tablespoons thinly sliced fresh basil
3 cups shredded part-skim mozzarella cheese, divided


~Preheat oven to 350°F.

~Cook lasagna noodles according to package directions. Drain and rinse with cool water.

~Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.Add onion and garlic to pan. Continue cooking 8-10 minutes. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper, and salt. Bring meat mixture to a boil. Reduce heat.

~Cook uncovered over medium-low heat 10 minutes, stirring occasionally.

~Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil, and remaining pepper in medium bowl. Blend well. Set aside.

Assemble Lasagna

~Spray 13×9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce. Top with 2 cups meat sauce, half of ricotta cheese mixture, and 1 cup mozzarella cheese.

~Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

~Spray underside of aluminum foil with cooking spray. Cover dish tightly with foil.

~Bake 45 minutes. Remove foil and bake another 15 minutes.

~Let stand 10 minutes before serving.

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