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." — Cathy

Directions

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.
Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
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.
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!

—kjstrom

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Most Helpful Critical Review

Aug 12, 2009

I did not care for this recipe.

—crystal73

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93 Ratings

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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!

—JACKZDOLL

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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.

—KATKAT

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Nov 01, 2006

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

—Lil' Chef

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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.

—BEACHES28

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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!!

—ZAMBER

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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!

—Caroline

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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.

Nutritional Information

Italian Lasagna

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 755
Calories from Fat: 459

% Daily Value *
Total Fat 51g 78 %
Saturated Fat 22.9g 115 %
Cholesterol 159mg 53 %
Sodium 1702mg 68 %
Potassium 789mg 22 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 2.8g 11 %
Protein 40.2g 80 %
** Sugars 6.6g
Vitamin A 24 %
Vitamin C 16 %
Calcium 75 %
Iron 37 %
** Thiamin 53 %
Niacin 106 %
Vitamin B6 27 %
Magnesium 25 %
** Folate 54 %

* 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.