Italian Sausage with Fresh Mozzarella Lasagna

You can vary this basic recipe by using turkey sausage or your own favorite homemade sauce.

Serves: 10Hands-on: 40 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 1 package (16 oz.) lasagna noodles
  • 3 Tbsp. extra-virgin olive oil
  • 1 medium white onion, peeled and chopped
  • 1 medium carrot, peeled and cut into ¼" pieces
  • 2 cloves garlic, peeled and minced
  • 1½ lbs. Italian sausage
  • 4 cups marinara sauce
  • 2 cups fresh ricotta
  • ½ cup crumbled goat cheese
  • 1¼ cups finely grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 lb. fresh mozzarella, thinly sliced

Directions

  • Boil a large, heavy pot of water and cook lasagna noodles for 8–11 minutes until just done. Rinse, drain, coat with 1 tablespoon olive oil, and set aside.
  • Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil, add chopped onion and carrot, and sauté until soft and onion is almost transparent. Add garlic and sauté a few minutes more until aromas are blended, then add crumbled Italian sausage and sauté until sausage is cooked through. Then add marinara sauce.
  • In a small bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, salt, and pepper.
  • Heat oven to 375°F. In a 9" × 13" greased baking dish, layer noodles, mozzarella slices, cheese-and-egg mixture, and sausage-and-tomato-sauce mixture. Repeat, top with a final layer of noodles, and then sprinkle with remaining ¼ cup Parmesan cheese. Bake for 30–45 minutes, until lasagna is browned and bubbly.

Recipe Information

Serves: 10

Ingredients

  • 1 package (16 oz.) lasagna noodles
  • 3 Tbsp. extra-virgin olive oil
  • 1 medium white onion, peeled and chopped
  • 1 medium carrot, peeled and cut into ¼" pieces
  • 2 cloves garlic, peeled and minced
  • 1½ lbs. Italian sausage
  • 4 cups marinara sauce
  • 2 cups fresh ricotta
  • ½ cup crumbled goat cheese
  • 1¼ cups finely grated Parmesan cheese, divided
  • 1 large egg, lightly beaten
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 lb. fresh mozzarella, thinly sliced

Directions

  • Boil a large, heavy pot of water and cook lasagna noodles for 8–11 minutes until just done. Rinse, drain, coat with 1 tablespoon olive oil, and set aside.
  • Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil, add chopped onion and carrot, and sauté until soft and onion is almost transparent. Add garlic and sauté a few minutes more until aromas are blended, then add crumbled Italian sausage and sauté until sausage is cooked through. Then add marinara sauce.
  • In a small bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, salt, and pepper.
  • Heat oven to 375°F. In a 9" × 13" greased baking dish, layer noodles, mozzarella slices, cheese-and-egg mixture, and sausage-and-tomato-sauce mixture. Repeat, top with a final layer of noodles, and then sprinkle with remaining ¼ cup Parmesan cheese. Bake for 30–45 minutes, until lasagna is browned and bubbly.

Nutrition Information

Nutrition Information
Amount per serving
Calories740
Total Fat41g
Saturated Fat19g
Cholesterol120mg
Sodium1520mg
Total Carbohydrate50g
Dietary Fiber4g
Sugars9g
Protein38g