Italian Lasagna

Italian Lasagna


"Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread."
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servings 755 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 51 g
  • 78%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 1702 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  2. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  3. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  4. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 98 Ratings

Most helpful positive review

Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to ...

Most helpful critical review

I did not care for this recipe.

Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to ...

overall, very tasty. but the sauce didn't yield a whole heck of a lot, so i would have to double the next time. i did add a bit of red wine to the sauce as it simmered (and i probably wouldn't...

Very good. I used no boil lasagne noodles and made it up a day ahead. I added about a half pound of mushrooms as an extra layer. It took the full 1.5 hours and maybe a little more.

i thought this recipe was great, not to mention the finished product itself.

This Lasagna was great. My family loved it. I would suggest increasing the tomato sauce to another can. I did not have enough ricotta cheese so I used sour cream and it still tasted wonderful...

Yummy! The sauce tasted so good! I added another can of tomates and had more then enough sauce. I didn't even need the extra sauce. I also used bulk sausage which was perfect, and used a very ...

I knew this would be a great classic lasagna recipe. It turned out to be the perfect Italian lasagna. All my extended family--many of whom are food snobs--raved over it when I served it for a pa...

I cut this recipe down to 8, it was impossible to cut in half. I only simmered the sauce about an hour due to time, it was delicous (didn't use fennel-didn't have any). I boiled the noodles & co...

Best lasagne I've ever had! I cautiously made a half recipe, but it worked wonderfully in a 9x13 dish. With the reduced recipe, the lasagne wasn't piled as high, and with ready-to-bake noodles...