Deep Dish Lasagna Recipe -
Deep Dish Lasagna Recipe
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Deep Dish Lasagna
A crowd-pleasing lasagna with layers of cheese, sausage, spinach, and sauce. See more
  • READY IN ABOUT 2 hrs

Deep Dish Lasagna

Recipe by  

"Classic lasagna recipe that tastes delicious!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
  4. In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
  5. Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.
  6. Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2015

Awesome with my own tweaks. I'll say it takes some time/love to make a decent lasagna so plz do - it's worth it. Best noodle method - use a large pan and cover raw noodles with boiling water and let sit for 10 - 15 minutes vs recipe directions. I eyeballed herbs/seasonings with 1/2 tsp of red pepper flakes to my homemade tomato sauce. I use 4 cups mozz and more fresh grated Parm. I also mix roasted garlic (and herbs) in ricotta mix with a little freshly grated nutmeg. 3 cans of tomato paste seemed "heavy" to me so I just skipped it. I like submitter's idea to mix spinach with the ricotta, that works wonderfully. Anyway ~ If you can plan ahead: assemble and store (covered) in fridge day before cooking for a stress free company dinner. What I've found works best for layering: bottom - 1/4 C sauce + 2 T olive oil (shake it around pan bottom) - layer of par cooked pasta - ricotta mix - shredded mozz & parm - cooked sausage (on it's own) - sauce and then another layer of pasta. Repeat with last layer of pasta on top. Spread sauce evenly on top and I use a baking sheet to cover pan. I add top layer of mixed cheese last 15 minutes of baking - uncovered. I recommend: Do NOT try to cut/serve lasagna straight away. Allow it to sit for at least 15 minutes or it falls apart. Note: Have all components ready or you might get overwhelmed.

Most Helpful Critical Review
Mar 16, 2006

My husband made this one night. It was good, but took a long time. Also, the sausage taste didn't really come out, so it seemed a bit of a waste.

Jan 26, 2006

this recipe makes a mean lasagna! i added sliced zucchini, fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again, and again, and again!! thanks for sharing...

Mar 14, 2006

great lasagna! I love that it has sausage instead of ground much more interesting. For anyone who has not tried this, I did and it worked great - instead of boiling the noodles, I laid them on a sheet pan and poured boiling water over them while I was making the red sauce (btw, I like diced tomatoes, so I substitued those instead of tom. sauce and water as called for). Since the dish bakes for 45 minutes, the noodles came out perfect!! So much easier than boiling the noodles.

Apr 02, 2003

I made this for Christmas dinner for my family and they raved about it! Even those who don't like lasagna couldn't help but ask for seconds. I added some extra sausage for the meat lovers. This is now my favorite lasagna recipe!

Feb 19, 2012

My family really liked this recipe. It takes some time but we were able to make two meals from this. Be sure you are a spinach lover if you decide to use it because I was able to taste it much more than I expected. Delicious!

Jan 19, 2010

FANTASTIC!!! I love a good homemade lasagna, you can't beat them - so much better than store bought. Very time consuming to make, but always worth it! Anyway, made this over the weekend for my mom and dad's birthday dinner & I loved that this one uses tomato paste and tomato sauce instead of jarred pasta sauce. I didn't have Italian sausage, so I used a combo of lean ground beef and some ground pork. I also added some fresh zucchini and grated carrots and my usual dash of nutmeg to the ricotta mixture. A great tip is to soak uncooked lasagna noodles in hot water for 20-30 mins while you are prepping everything else - no need to boil the water and cook the noodles as they finish cooking when the lasagna goes in the oven! I made this on the Friday, left it sitting uncooked until the Saturday and then cooked that afternoon. So yummy. Great with a nice salad and Italian Pinwheel Rolls from this site, mmmmm!!

Jan 19, 2010

great and easy lasagna!! I only used 2 cans of tomato paste, omitted the spinach and added fresh sliced mushrooms. I also used the no boil noodles which was alot easier. Must be good because my husband ate a HUGE amount!! Will make again and again!!


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  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 1466 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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