Sausage Lasagna

Sausage Lasagna @ HappWifey.netToday on the menu is a meal we like to make a lot and reminds me of my mom.  Lasagna!  While my mom used to make it with ground beef, I find myself using pork sausage a lot because we like the taste and also because ground beef has been very expensive in the recent months.

This lasagna consists of ricotta, mozzarella, a spiced sausage meat sauce, and some fresh parmesan cheese on top with italian seasonings throughout.  We love it!  Today I served it up with some of my french bread, spread with garlic and butter and baked in the oven til crispy and warm.

Lasagna Pan @

How cool is this old lasagna pan that consequently was my grandmother’s stuffing pan?  Literally, I only saw the thing appear on Thanksgiving and Christmas.  Well, the old girl is getting tons of use now!  Hello, lasagna pan!

Sausage Lasagna @

Sausage Lasagna


  • 1 box lasagna noodles
  • 1-2 jars of pasta sauce (your preference)
  • 1 lb ground pork sausage
  • ricotta cheese (I probably use about 1 – 1 1/2 cups … use more if you love it!)
  • italian seasoning (oregano, basil, etc..)
  • black pepper
  • mozzarella cheese, grated (I did not use an entire large block)
  • parmesan, freshly grated


  • Cook pasta until just under al dente (the noodles will cook more in the dish), drain, and cool.
  • Brown your pork and add seasonings if desired.  Sometime I add garlic powder and a bit of red pepper or italian seasoning.
  • Drain the grease from the pork and lay out on paper towels to remove as much grease as possible.  In a large pot (perhaps the one you boiled the pasta in!), add in one jar of sauce and then add the sausage to it.
  • You can add seasonings to the sauce if you like too.  Be sure sure to taste it!
  • In a small bowl, combine the ricotta and about 2 tablespoons of italian seasoning and 2 teaspoons of black pepper.
  • Spray your lasagna dish with cooking spray and add a thin layer of plain sauce (without sausage).
  • Layer lasagna noodles long ways – my pan takes 4 noodles per layer.
  • Layer with sauce (sausage), and then drop spoonfuls of the ricotta mixture and spread evenly.
  • Add other layers: pasta, sauce, grated mozzarella cheese, pasta, sauce, mozzarella cheese, pasta, sauce (or plain sauce if you run out), mozzerella cheese.
  • Sprinkle parmasean cheese on top of the mozzarella and then also sprinkle with italian seasoning.
  • Bake in a 350 degree oven until cheese is melted and lasagna is hot.
  • Lasagna is much easier to cut if you let it cool a while first!  Sometimes I make this early, let it cool, cut into squares, and then reheat everyone’s square individually.
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2 thoughts on “Sausage Lasagna

    • Thanks for stopping by, Claire! I would probably use anything in lasagna.. chicken, turkey, beef :) I really liked it with lasagna! It would also be good with pieces of sliced italian sweet sausage. Mmmm..

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