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Tomato-Sausage Lasagna

Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Tomato-Sausage Lasagna

Source: Everyday Food, March 2006


  • 12 dried lasagna noodles (about 10 ounces), uncooked
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 teaspoons dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1 pound sweet Italian sausage, casings removed
  • 2 cans (28 ounces each) whole peeled tomatoes in puree
  • Coarse salt and ground pepper
  • 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
  • 3/4 cup shredded Parmesan cheese (about 3 ounces)


  1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

  2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

  3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

  4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Cook's Note

The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Reviews (18)

  • micharm 23 May, 2012

    This is the best recipe for lasagna! Love the tip about soaking the noodles in the hot water as you prep. I usually change the water once during that time to keep it hot. Also, make sure you use the tomatoes with puree or your sauce will be runny! Made that mistake once. Enjoy!

  • emc971 18 Jan, 2012

    really great lasagna! instead of using chunks of tomatoes I pureed them, was delicious!

  • luscious1cakes 15 Sep, 2011

    By far this is the best Lasagna recipe I ever made. I was so excited, I dished some of it out to the neighborhood.....something hubby was not impressed with. He wanted the entire pan for himself.

  • weichyn1 24 Aug, 2011

    instead of using 2 cans of whole tomatoes, i used 1 can and 1 can of tomato sauce. using 2 cans of whole tomatoes made the sauce really runny.

  • kaykclay 2 Mar, 2011

    This is at the top of my list for best lasagna recipes ever. Takes a while to prepare and cook, but it's totally worth it. Also good if you use spinach and mushrooms instead of sausage if you need a vegetarian option.

  • gmlnyc 11 Dec, 2010

    yum. i only did one big ball mozz, and also added a whole tub ricotta. really enjoyable. given my alteration, top not nearly so cheesy or heavy. everyone and seconds (or thirds)

  • bamr 9 Dec, 2010

    Absolutely delicious! everyone loved it. I used Barilla (long) Lasagna noodles and still needed 3 extra to put horizontally at the bottom of a 9x13 baking dish. Also would make ahead b/c took a while w cooking time. Lastly, am going to try a little less cheese to see if it's still good w/o 6 whopping cups! Going to go eat it for lunch now-yum!

  • Aurora76 20 Sep, 2010

    this is our favorite! We love this recipe!!

  • sarahelynn 20 Feb, 2010

    simply delicious

  • Roxbury86 6 Oct, 2009

    This looks really good! I wonder about cooking with hot tap water, something that people are told NEVER to do, because of chemical residue from the pipes in the water. I would heat cold water separately in a pot, and then continue.

  • Curtismom 14 Mar, 2009

    I've been making this lasagna for about 4 years now, and over that time we have also tried other lasagna recipes that we've come across - non compare. When I tell my family that we are having lasagna for dinner, the first comment out of their mouths is "is it "your" lasagna mom?" (as it has come to be called) When I tell them it is, the room fills with shout's of joy and "yummies!"

  • josephinebat10 28 Nov, 2008

    mdawg take the plundge and gamble a little in life as that's what life's about. Get over the ricotta and try something new, you may even like it as many of us do.
    I've tried many varieties and this is among the best.

  • mdawg 21 Oct, 2008

    Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.

  • mdawg 21 Oct, 2008

    Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.

  • mdawg 21 Oct, 2008

    Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.

  • dana alvarez 8 Apr, 2008

    My husband and I are vegetarians so I replaced the sausage with Tofurkey Italian "sausage" and it was still delicious!

  • lraeross 9 Feb, 2008

    Although this is not a traditional recipe for lasagna, it is my family's favorite, hands down!

  • poodlegal 1 Feb, 2008

    This is possibly the best lasagna we've ever had! Delicious!

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