New This Month

Tomato-Sausage Lasagna


A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.

  • Prep:
  • Total Time:
  • Servings: 8

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 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 Notes

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

Reviews Add a comment

  • jacksoncolfer
    8 MAR, 2017
    Made this yesterday after work. Cheated and replaced canned tomatoes with an equivalent amount of a jarred sauce I like. Prepping the aromatics and cooking the sauce was easily the hardest part (not hard at all). Added maybe two teas[filtered]s of sugar not called for in the recipe. Results were really quite good. Certainly not "authentic", whatever that means. Good flavor, easy to make and filling. I will be making this again.
  • 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