Homemade Lasagna with Ricotta and Italian Sausage

Easy Lasagna, perfect Italian dinner. Creamy ricotta, fennel Italian sausage, sweet aromatic marinara sauce, and hearty mushrooms and onions.

Italian Dinner - Lasagna with Ricotta, Italian Sausage, and Mushrooms.

My go to recipe for dinner parties is this Homemade Lasagna with Ricotta and Italian Sausage. This recipe is minimal effort and easy to prep ahead. The Lasagna has Ricotta and Italian Sausage. This was my second recipe I created over 10 years ago, and I still make it at least 3 times a year. Serve the Lasagna, a side of Caesar Salad, garlic cheesy bread, and red wine. Classic dinner that is always a winner. A winner for the family and for your guest.

This recipe is delicious with Italian flavors like oregano, fennel, basil. The garlic melds with the ingredients, enhancing the flavor. This Lasagna recipe is hearty, satisfying, and full of vegetables. Making it a balanced, and affordable meal. The recipe is so simple and forgiving, no-one can mess it up. Do not like sausage, no worries, replace it with beef. Love bell peppers, toss it in. Hope you love it as much as I do.

Italian dinner - Homemade Lasagna filled with Italian Sausage and Ricotta

Italian Pasta Dinner - Lasagna

Equipment

• Saucepan

• Casserole Dish or Baking Dish

Tips or Tricks

• Make 3-4 in a metal disposable baking dish, wrap well in saran wrap and tinfoil and freeze for those busy weekdays or weeknight meals where you want a full comfort meal, but don’t have the time. Toss in the oven 350°F, bake for 60 minutes and enjoy.

• If you have fresh herbs versus dry herbs, for every 1 teaspoon dried herbs, use 1 T fresh herbs.

Length of Time

• Prep Time - 10 minutes

• Cook time - 60 minutes

Servings

• Serving Size: 1 square

• Servings: 12

Ingredients

• 8-ounce lasagna noodles

• 8-ounce shredded mozzarella

• 1 2/3 cup Ricotta

Marinara Sauce

• ½ tablespoon kosher salt

• 2 tablespoon olive oil

• 1 yellow onion diced

• 1 garlic (1 large or 4 small) minced

• 8-ounce canned mushrooms (or fresh diced)

• 1 pound ground sausage or homemade Italian sausage

  • 2 tablespoon olive oil

  • 1-pound ground sausage

  • 1 teaspoon ground fennel

  • 1 teaspoon dried basil

  • 1 teaspoon dried parsley

  • ½ teaspoon dried oregano

  • ¼ teaspoon powder onion

  • ¼ teaspoon powder garlic

• 29-ounce tomato sauce

• 1 tablespoon dried basil

• 1 tablespoon dried oregano

• 1 tablespoon dried parsley

• 1 tablespoon ground fennel

• 1 tablespoon sugar (optional)

• 1 juice of lemon

• To Taste – or ¼ teaspoon kosher salt

Directions

1. Preheat oven to 350°F.

2. Fill pot with water and kosher salt. Bring it to boil.

3. While the water is heating up make marinara sauce.

4. Add pasta, stir.

5. Cook till Al a Dente (soft with a bite.) Strain. Spread out to prevent sticking together.

6. Heat saucepan on medium heat, add olive oil.

7. Add diced onions, once translucent add garlic and mushrooms. Heat through.

8. Add premade ground Italian sausage or add ground sausage and add seasonings. Cook until brown (160 degree in temp.)

9. Assemble Lasagna in a Dutch oven or casserole dish. Quantity of layers will vary depending on the depth and size of the dish used. In my Dutch oven, I can add more layers, however, in my Pyrex casserole dish, I can do two layers.

10. Layer bottom of dish with sauce, followed by lasagna noodles, ricotta. Repeat until just to the top of the dish. Finish with sprinkling mozzarella on top.

11. Bake until fully heated through and cheese is melted. 350 degrees – 30 minutes.

Notes

• Canned mushrooms or fresh mushrooms work in this recipe.

• If you would like to add bell peppers, toss them in with the mushroom and garlic step.