Make Ahead Three-Cheese Lasagna with Italian Sausage

Make Ahead Three-Cheese Lasagna with Italian Sausage


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Here is an awesome recipe for make ahead three cheese Italian sausage lasagna. This recipe is incredibly hearty and uses two kinds of meat for extra flavor. The directions in this recipe detail how to successfully freeze this awesome dish for later.

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Chicago, IL

Time needed

1 hour preparation + 1 hour, 10 min cooking

Serving Size / Yield

8 servings


  • Sauce:
  • 1 tbs Olive Oil
  • 1 C Onion, chopped
  • ¾ C Carrots, peeled and finely chopped
  • 2 tbs Garlic, minced
  • 8oz Lean Ground Beef
  • 6oz Spicy Italian Sausages, casing removed
  • 1 28-oz can Crushed Tomatoes with Puree
  • ¼ C Tomato Paste
  • ¼ C Fresh Basil, chopped
  • 1 tbs Brown Sugar
  • 1 tbs Dried Oregano
  • 1 Bay Leaf
  • ½ tsp Dried Crushed Red Pepper
  • Lasagna:
  • 15 Lasagna Noodles
  • 2 15-oz containers Ricotta Cheese
  • 1 C Parmesan Cheese
  • 1 10-oz package frozen chopped Spinach, thawed, drained, squeezed dry
  • 2 large Eggs
  • 4 ¾ C Mozzarella Cheese, grated

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Begin this recipe for make ahead three-cheese lasagna with Italian sausage by making your sauce. Heat your oil in a large saucepan over medium heat. Once hot, add the onion, carrots, and garlic. Cook for about 10 minutes or until the vegetables have softened. Add the beef and sausage to the pan, letting cook until no longer pink, about five minutes. Be sure to break up any large chunks with your spatula. Incorporate the remaining ingredients: crushed tomatoes, tomato paste, basil, brown sugar, oregano, bay leaf and crushed red pepper. Cover the pot and let simmer for about fifteen minutes. Stir the pot occasionally and continue to the next step.

Preheat your oven to 350 degrees (if you are making now). Bring a large pot of salted water to a boil. Cook the lasagna noodles to al dente according to package directions. Once finished, drain and submerge into an ice bath to stop the noodles from cooking.

Next, combine the ricotta and about ¾ cup of parmesan cheese in a medium bowl. Stir in the spinach and season with salt and pepper to taste. Beat in the eggs and set the mixture aside.

Begin assembling your lasagna in a 13x9-inch baking dish. Spread a layer of sauce onto the bottom of the dish followed by five noodles, the ricotta and spinach mixture, and a sprinkling of mozzarella cheese. Spoon in one and a half cups of sauce over the top. Repeat this process until you’ve used all your ingredients.

If you are cooking this lasagna now, cover the top of the dish with aluminum foil and bake for 40 minutes. If you are making this meal ahead, cover tightly with plastic wrap and refrigerate.

Note that this meal can be stored up to one month if stored properly. If making ahead by more than one day, begin the entire assembling process by first laying a large piece of aluminum foil on the bottom of your baking dish. assemble the lasagna as directed in the previous instructions. Once completely assembled, pop the foil lined lasagna dish into the freezer until firm. Remove from the freezer and fold the foil over the top of the lasagna, followed by another layer of foil. Keep in mind that you want this to be air tight. A day before you are ready to cook, remove the lasagna from the freezer and let thaw in the refrigerator.

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