Tomato-Sausage Lasagna

254 Ratings
  • 5 62
  • 4 58
  • 3 83
  • 2 34
  • 1 17

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

Everyday Food, March 2006

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
2 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

  • 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.

Advertisement

Reviews (19)

254 Ratings
  • 5 62
  • 4 58
  • 3 83
  • 2 34
  • 1 17
Martha Stewart Member
03/08/2017
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.
Martha Stewart Member
05/23/2012
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!
Martha Stewart Member
01/18/2012
really great lasagna! instead of using chunks of tomatoes I pureed them, was delicious!
Advertisement
Martha Stewart Member
09/15/2011
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.
Martha Stewart Member
08/24/2011
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.
Martha Stewart Member
03/02/2011
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.
Advertisement
Martha Stewart Member
12/11/2010
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)
Martha Stewart Member
12/09/2010
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!
Martha Stewart Member
09/20/2010
this is our favorite! We love this recipe!!
Martha Stewart Member
02/20/2010
simply delicious
Martha Stewart Member
10/06/2009
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.
Martha Stewart Member
03/14/2009
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!"
Martha Stewart Member
11/28/2008
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.
Martha Stewart Member
10/21/2008
Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.
Martha Stewart Member
10/21/2008
Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.
Martha Stewart Member
10/21/2008
Where's the ricotta? That is what makes lasagna great is the contrast in textures and flavors.
Martha Stewart Member
04/08/2008
My husband and I are vegetarians so I replaced the sausage with Tofurkey Italian "sausage" and it was still delicious!
Martha Stewart Member
02/09/2008
Although this is not a traditional recipe for lasagna, it is my family's favorite, hands down!
Martha Stewart Member
02/01/2008
This is possibly the best lasagna we've ever had! Delicious!
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/03/2022