Italian Lasagna Recipe - Allrecipes.com
Italian Lasagna Recipe

Italian Lasagna

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"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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Ingredients Edit and Save

Original recipe makes 12 - 16 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2006

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 fit all of this into a 9x13 pan. Go out and buy yourself a bigger pan - you'll be very thankful you did. I followed the advice of others and made more sauce, which I did the day before in the crockpot so that I wouldn't have to babysit it. I also assembled the lasagna early in the day and popped it in the oven right before my party. This makes enough to feed a small army. Enjoy!

 
Most Helpful Critical Review
Aug 12, 2009

I did not care for this recipe.

 
May 09, 2003

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 let it simmer as long- it started to scald). but, the sauce was very flavorful, even without the wine, and the lasagna itself was very delicious. my husband and picky 2 year old loved it!

 
Sep 29, 2002

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.

 
Nov 01, 2006

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

 
Aug 30, 2006

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. P.S. Don't forget to drain the grease from the bacon or your sauce will be way too greasy..... Love it thanks.

 
Apr 16, 2007

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 deep pan. I think I ended up with 6 layers. It feed the army of guests that I had and we even had leftovers for a couple of days. Excellent!!

 
Mar 26, 2009

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 party. After making it twice, I concluded the following changes made it party-perfect: I pre-cooked the pasta, and if I hadn't, I feel it would have been very dry. I also added one small can diced tomatoes to the sauce, as I learned from the first time I made it, it needed more sauce. I didn't particularly like the bacon, and when it was ommitted, it wasn't quite so heavy that way. Follow the rest as is, and you'll have a winner!

 

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Nutrition

  • Calories
  • 755 kcal
  • 38%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 51 g
  • 78%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 1702 mg
  • 68%

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

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