The Best Sausage Lasagna Recipe 

If you’re craving a classic lasagna with a little extra richness, this sausage lasagna delivers.  A simple tomato sauce gets finished with crème fraîche for a creamy twist, then layered with hearty Italian sausage, fresh basil, and lots of cheese.  It’s an easy, no-fuss dinner that feels special enough for guests but cozy enough for a regular weeknight.  This is truly my family’s favorite lasagna recipe, and I hope it becomes yours as well.  If you make it, please let me know how you liked it!

Ingredients For Italian Sausage Lasagna

For the Homemade Sauce

Canned Whole Peeled Tomatoes

2- 28oz. cans of whole peeled tomatoes.  You will break the tomatoes up into smaller pieces.  Using your hands or even a blender would work.  I prefer using whole tomatoes instead of crushed tomatoes, because of the quality of the tomato used, but crushed tomatoes would totally work if that is all you can find. There may just be more liquid, so you might have to reduce the sauce longer.  

Olive Oil

3 tablespoons of extra-virgin olive oil.  

Whole Garlic Cloves

4 garlic cloves, finely minced

Creme Fraiche

1 cup of creme fraiche.  This comes in a small tub, usually found near cream cheese.  Mascarpone cheese is a good substitute if you can’t find creme fraiche.  

Italian Sausage

1 pound of bulk Italian Sausage, any variety will work.  There is mild, sweet Italian sausage or spicy Italian sausage (aka: hot Italian sausage).  Know your audience. If you like spicy lasagna, but your family or friends do not, then I would opt for the mild sausage and top your piece with crushed red pepper flakes to spice it up!  If you don’t eat pork, feel free to substitute chicken sausages or turkey sausage instead.  

Spices

• 1 teaspoon of Italian seasoning 
•  1 teaspoon Kosher Salt

For Lasagna Layers

Parmesan Cheese

1/2 cup of Parmesan Cheese, finely grated 

Mozzarella Cheese

2 cups of grated Mozzarella Cheese.  You can either grate it yourself or buy a pre-grated kind.  Like I have pictured above.  

Fresh Basil

2 large handfuls of fresh basil leaves, roughly chopped

Lasagna Noodles

12 No-Boil Lasagna Noodles. These can be found in the pasta section of many stores.  Just be sure to grab the “oven-ready noodles” or “no-boil noodles”.  These noodles are great as they don’t need to be cooked ahead of time before baking.

Cheese Mixture

Ricotta Cheese

15oz container of ricotta cheese.  I prefer whole milk, but skim or low-fat will also work in the recipe.  

Parmesan Cheese

1/2 cup of Parmesan Cheese, finely grated

Fresh Basil

1/4 cup fresh basil, roughly chopped

 Spices

• 1/4 teaspoon salt
• 1/4 teaspoon pepper

STEP-BY-STEP SAUSAGE LASAGNA INSTRUCTIONS

STEP 1- CRUSH THE TOMATOES

Pour the canned tomatoes into a large bowl and crush them with your hands until they’re broken into bite-sized pieces.  Messy, but fun!  Kids love helping with this step!  Alternatively, you can put them in a ziplock bag and crush them with your hands, or toss them into a blender, way less messy!  Set aside until ready to use.  

STEP 2-  COOK THE SAUSAGE

In a large skillet over medium-high heat, cook the Italian sausage with the Italian seasoning.  Break it into small pieces with a wooden spoon and cook until no longer pink, about 5 minutes.  Transfer to a plate and set aside.  

STEP 3-  START THE SAUCE

Using the same pan, add the olive oil and garlic.  Cook, stirring until the garlic is fragrant and just beginning to sizzle, about 1 minute.  

STEP 4-  SIMMER THE SAUCE

Add the crushed tomatoes and 1 teaspoon of salt.  Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly reduced, about 30 minutes.  

STEP 5-  FINISH THE SAUCE

Remove the pan from the heat and stir in the creme fraiche until smooth.  Add the cooked sausage and stir to combine.  Set aside to cool slightly.  

STEP 6-  MAKE THE CHEESE FILLING

In a medium bowl, mix together the ricotta, Parmesan, basil, salt, and pepper until well combined.  

STEP 7-  PREHEAT THE OVEN

Preheat the oven to 400°F.  Pro-tip:  Place a baking sheet on the lowest rack in the oven to catch any spillage of sauce or cheese from the lasagna while it’s baking.   

STEP 8-  START THE LAYERS

Spread a thin layer of sauce in the bottom of the baking dish.   I usually use a 9×13-inch casserole dish.  Add a layer of no-boil lasagna noodles (about 3-4 sheets)

STEP 9-  BUILD THE LASAGNA

Spoon sauce over the noodles, then add a thin layer of the creamy ricotta cheese mixture.  (about a 1/3 of the mixture).  Sprinkle with Parmesan, mozzarella, and a little basil.

STEP 10-  REPEAT

Repeat the layers until all ingredients are used, finishing with sauce and cheese.  Make sure no noodles or basil are exposed to prevent burning.  

STEP 11- BAKE

Bake uncovered for 35-40 minutes, until the lasagna is bubbling around the edges and lightly browned on top.  

STEP 12-  REST AND SERVE

Let the lasagna rest for 10-15 minutes before slicing into it.  This helps the layers set and keeps serving from becoming soupy.  Finish with fresh basil before serving.  

How to Layer a Homemade Lasagna

Layering lasagna is simple once you know the order.  The key is starting with sauce and always ending with sauce and cheese to keep everything moist and full of flavor.  

Follow this order for each layer:

• Sauce-  Spread a thin layer on the bottom of the dish so the noodles don’t stick.
• Noodles-  Add a single layer of no-boil noodles.
• Ricotta Filling-  Spread a thin layer of the ricotta mixture over the noodles.   
• Cheese & Basil-  Sprinkle with mozzarella, Parmesan, and fresh basil.  

For the final layer:

• Noodles →  Sauce →  Cheese. (Skip the basil on the very top so it doesn’t burn.)

QUICK REFERENCE

• SAUCE → NOODLES → FILLING → CHEESE & BASIL
• SAUCE → NOODLES → FILLING → CHEESE & BASIL
• SAUCE → NOODLES → FILLING → CHEESE & BASIL
• NOODLES → SAUCE → CHEESE (No basi)

Serve this lasagna hot from the oven with a big green salad, a side of garlic bread, and a bottle of red wine, and you’ve got a meal that’s hard to beat.  Made with everyday ingredients but packed with rich flavor, this truly is the best lasagna recipe to keep in your back pocket.  The best way to feed a crowd during the holidays and turn a simple dinner into a family favorite you’ll make year after year.  

More Recipes To Try!

Italian Chopped Pasta Salad

Easy Homemade Caesar Dressing

Stove-top Lasagna

Simple Ricotta Stuffed Shells