Lasagna With Lamb Sausage

Lasagna With Lamb Sausage


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This classic recipe is revamped by adding lamb sausage instead of pork. Your family will love the taste of this classic dish with an exciting twist.

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Time needed

30 min preparation + 2 1/2 hour cooking

Serving Size / Yield

8 servings


  • 1 lb. lamb sausage
  • 3/4 lb. sweet ground Italian pork sausage
  • 1/2 C. minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz.) can crushed tomatoes
  • 2 (6 oz.) cans tomato paste
  • 2 (6.5 oz.) cans canned tomato sauce
  • 1/2 C. water
  • 2 Tbs. white sugar
  • 1 1/2 tsp. dried basil leaves
  • 1/2 tsp. fennel seeds
  • 1 Tbs. salt
  • 1/4 tsp. ground black pepper
  • 4 Tbs. chopped fresh parsley
  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 1 egg
  • 1/2 tsp. salt
  • 3/4 lb. mozzarella cheese, sliced
  • 3/4 C. grated Parmesan cheese

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In a Dutch oven, cook lamb sausage, ground pork, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Cook noodles according to package directions. Rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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