“Italian Sausage Lasagna”

When you think of Italian food, what do you think of first? If you said Lasagna then you’re thinking like me and great minds think alike. Need some cheesy goodness in your life? I strongly recommend making my Italian Sausage Lasagna. The cheese gets you every time.

Meaty sauce, layered with noodles, ricotta and mozzarella cheeses baked in a loaf pan. Yes, a loaf pan and this lasagna recipe comes together much quicker than a super large pan normally baked. Party of two or singles can make this for dinner with ease without tons of leftovers. Any leftovers can be frozen for later.

How to make Lasagna in a loaf pan

Making my Italian Sausage Lasagna in a loaf pan is amazingly super easy and the outcome is so worth serving any night of the week.

You will need a 10x5x3-inch loaf pan, preferably non-stick but any pan will do. However, size of pan does matter for layering purposes. Any smaller and it will not fit. Next, you’ll use no boil lasagna noodles, no boiling needed here. You’ll only need five noodles.

Prepare your sauce by sauteing Italian sausage until little pink remains and add in onions cooking for about 5 minutes until soft. Stir in garlic, cooking for 1 minute. Pour in heavy cream, crushed tomatoes, tomato sauce, sugar, and water. Simmer the sauce, uncovered for 15 minutes. The sauce will thicken which is what you want.

While sauce simmers, combine all ingredients for cheese mixture and set aside until ready to use.

Italian Sausage Lasagna comes together

Let’s put the Italian Sausage Lasagna together. Add meat sauce to bottom of loaf pan. Place a noodle on top of sauce and place 1/4 of ricotta mixture on noodle then mozzarella cheese and more sauce. Repeat 3 more times ending with a noodle, remaining meat sauce, mozzarella cheese and Parmigiano Reggiano.

Cover the pan with non-stick foil and place on a baking sheet to catch any possible drips. Bake lasagna in 350 degree oven for 35 – 40 minutes. Remove foil and continue to bake until brown and bubbly. Allow lasagna to rest for 15 minutes before serving.

Italian Sausage Lasagna

Need a last minute dinner idea? This recipe comes together rather quickly and great when you get the craving for lasagna and don’t want to fuss with a huge pan.

Should you have leftovers, they do freeze well by wrapping serving sizes in foil and place in a Ziploc bag. Unthaw pieces overnight in the refrigerator and reheat starting in a cold oven. Tastes like you just made it.

Put this recipe on repeat because this lasagna deserves to be and when you experience how fast it comes together all will be right with the world and your family. This recipe is perfect for any special ocassion or celebration with friends.

Be sure to have cheesy garlic bread on hand. Everyone will love this Italian Sausage Lasagna as much as my family does. Click here to checkout another loaf pan lasagna recipe. Enjoy! #chowdownlowdown or leave a comment before if you make this recipe.

Italian Sausage Lasagna

Italian Sausage Lasagna

1-pound ground Italian sausage, mild or hot

1 T. Olive oil

½ cup chopped white onion

3 garlic cloves, minced

2 T. heavy cream

1 – 14.5 oz. can crushed tomatoes

1 – 8 oz. can tomato sauce 

¼ cup water

1 t. granulated sugar

Fine sea salt and black pepper to taste

2/3 cup whole or part-skim ricotta cheese

½ cup grated Parmigiana Reggiano cheese plus 3 T. for topping

3 T. chopped fresh basil or fresh parsley

1 large egg, slightly beaten

1/8 t. each fine sea salt and freshly ground black pepper

5 no-boil lasagna noodles (Barilla brand)

1 2/3 cups shredded mozzarella cheese or more to taste

Heat oven to 350 degrees and grab a 10x5x3-inch loaf pan.

Heat oil in a large skillet over medium-high heat. Add in Italian sausage, breaking up into pieces as it cooks.

When a little pink remains, stir in onions, cooking until onions are soft. This will take about 5 minutes. Stir in garlic and cook for 1 minute.

Stir in heavy cream and cook for 1 minute. Add in tomatoes, tomato sauce, water, and sugar. 

Bring mixture to boil then reduce heat to medium-low and simmer for 10-15 minutes until sauce thickens. Add in salt and pepper to taste.

Prepare cheese filling: In a medium bowl, combine ricotta, ½ cup Parmigiano Reggiano, basil, egg, salt and pepper.

To assemble lasagna: Spread ½ cup meat sauce in bottom of pan. Place one noodle on sauce, spread ¼ of ricotta mixture over noodle, sprinkle 1/3 cup mozzarella cheese on cheese filling and top with ½ cup meat sauce on cheese.

Repeat 3 more times ending with a noodle, any remaining meat sauce, 1/3 cup mozzarella and 3 T. Parmigiano Reggiano.

Cover loaf pan with nonstick foil or regular foil sprayed with non-stick cooking spray. Place loaf pan on a sheet pan to catch any drips.

Bake for 40 minutes and remove foil and continue to bake an additional 20 minutes or until cooked through and top is bubbly and browned.

Allow lasagna to rest for 15 – 20 minutes before serving.

Serve with garlic bread and your favorite green salad.

Makes 4 to 6 servings.