Sausage Lasagna


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Adding meat to lasagna makes for a heartier, more filling dish. It also adds a hint of spicy flavor that does the trick.

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  • 2/3 lb. hot sausage
  • 1 1/4 lb. ground chuck
  • 1 heaping Tbs. basil
  • 1 1/2 tsp. salt
  • 1 16 oz. can tomatoes
  • 1 12 oz. can tomato paste
  • 10 lasagna noodles
  • 1 25 oz. carton ricotta cheese
  • 1/4 heaping C. grated Parmesan cheese
  • 2 heaping Tbs. parsley flakes
  • 2 beaten eggs
  • 2 tsp. salt
  • 2 tsp. pepper
  • 8 slices Mozzarella cheese

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Brown meat slowly and spoon off excess fat. Add next 5 ingredients and simmer uncovered for 25 minutes. Cook noodles in boiling salted water until tender. Drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in a 13x9x2-inch baking dish; spread with half ricotta cheese mixture; add half Mozzarella cheese and half the meat sauce. Repeat the layers, reserving two slices of Mozzarella for the top. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting.

Note: Lasagna may be assembled ahead of time and refrigerated. Allow 15 minutes longer baking time.

Yield: 12 large servings

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