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Worth the Wait Lasagna

(31 Votes)
SERVES
6
COOK TIME
1 Hr 20 Min

Homemade Italian-style lasagna takes a little extra effort, but one taste of our Worth the Wait Lasagna will prove that this one is definitely a main dish pasta bake worth waiting for.

What You'll Need:
  • 12 lasagna noodles
  • 1 pound bulk hot Italian sausage
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 1 (15-ounce) container ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 (28-ounce) jars spaghetti sauce
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Cook lasagna noodles according to package directions; drain.
     
  2. Meanwhile, in a large skillet over medium-high heat, cook sausage until no pink remains, stirring to break up sausage as it cooks. Drain off excess liquid and set aside in a large bowl to cool slightly. Add 3 cups mozzarella cheese, the ricotta and Parmesan cheeses, the egg, basil, and pepper; mix well.
     
  3. Spread 1 cup spaghetti sauce evenly over bottom of baking dish. Place 3 noodles over sauce. Spread one-third of sausage mixture over noodles. Pour 1 cup spaghetti sauce over sausage mixture. Place 3 more noodles over the top and press down lightly. Repeat with 2 more layers of sausage mixture, sauce, and noodles. Spoon remaining sauce over top and cover tightly with aluminum foil.
     
  4. Bake 1 hour. Remove foil and sprinkle remaining mozzarella cheese over top; return to oven 5 more minutes, or until cheese has melted. Allow to sit 10 to 15 minutes before cutting and serving.
Tip
  • Top this with some fresh basil before serving for an extra burst of fresh flavor. 
     
  • If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I don't usually use jarred sauce or sausage in lasagna but I tried this recipe and it was really outstanding. My family loved it and I will definitely make it again. A nice variation and very easy recipe. Tastes even better the next day!

Tinker, Don't quit your day job!

This recipe was delicious. I made it according to the directions.

This is basically OK, but was more WOW when I did the following: Added half again the required amount of Ricotta and drained it well; Used 3 cups of shredded mozzarella cheese instead of 4 because rather than top it off with shredded mozzarella, I used 6 slices of mozzarella on top which really melted nicely (the shredded doesn't melt into a nice smooth cheesy top; To the jars of spaghetti sauce, I mixed in about 3 tsp. Italian seasoning, 2 tsp. Oregano and 2 tsp. Basil leaves; After cooking the sausage, let it cool and soak up grease by massaging the sausage with paper towels; Instead of cooking it right away, I made it a day ahead of time and let the spices marinate with the sauce. RESULT: Lots of praise from my cheese and meat lovers!! The extra ricotta and the mozzarella slices on top made it soooo much better!

You are ridiculous!!! You are supposed to be rating THIS recipe, as written!!! NOT making up your own recipe and then rating that!!!! YOU are NOT the star of the show here...... Mr. Food Test Kitchen is! It is their recipe!!!!

I have to agree with the other comment even though I mistakenly pressed unlike. Judge a recipe for the recipe. We all use different tomato sauce, meat, spices, cheeses.

Can this be a make ahead dish ? And at what point do I leave Ingreidents off to refrigerate ? Then cooking time and temp change ?

Can you use cottage cheese instead of ricotta cheese?

You can substitute cottage cheese for ricotta, the mixture will just be a little chunky.

There are so many spaghetti sauces you can buy....I would think the recipe would give a few choices for the sauce that works best to create a five star dish....can you suggest a few? Thank you..

The best one to use is the one you use the most, if I am not using one I make home made, I like to use the Hy Vee Store brand and fix it up with meat, bell peppers, onions, garlic.

Question: Do we have to cook noodles? With the sauce and ricotta cheese it seems not cooking the noodles would help with the mushiness.

NO... you don't ever have to cook the noodles! If you use enough sauce, you are good to go! AND ......... basil, parsley..... whatever you like!

Can I use fresh basil, will the recipe change its flavor, and how much should I use?

Go ahead and use those fresh herbs! The rule of thumb for substituting fresh herbs for dried is for every 1 dried, use 3 fresh. In this recipe, we use 1/2 teaspoon dried basil, so you would want to use 1-1/2 teaspoons fresh basil. Thank you for your question and enjoy!

Can you substitute the hot sausage with sweet Italian sausage instead without ruining the recipe? I don't like spicy foods, unfortunately.

OMG.... where are you people from? Cooking is whatever you like in a recipe. If you can't handle heat, use mild .... use ground turkey or chicken, use what you like!!

HAHAHA! Franny...... I totally get you!!! Some of these people act like they need instructions to boil water! LOL! Hey if you prefer sausage over beef, USE IT, and by all means... use WHATEVER kind of sauce YOU like!! OMG!!!!!!! I have never seen so many dumb questions!!! LOL!

Lighten up a little. Not everyone is an experienced cook, but wanting to learn. With no home economic classes in school now days, cooking for young people can be a real challenge and even for older gals like me that did not start cooking until later in life. Hang in there Raven and don't let nasty replies discourage you!!!!!

when do you add the sausage

Hi johnciu 8975116! Thank you for your question! After you let the cooked sausage cool slightly, you are going to add the cheeses and several other ingredients to the sausage (as you will see in step 2). From this point on, it is referred to as the cheese mixture. Thank you again and happy cooking!

I would like to try this recipe for christmas, my question is ....do you slice grind or chop the saussage first?

You need to remove the sausage, either hot or sweet from it's cassings before you attempt to cook it. Then you brown it in the pan as the recipe instructs. If you only have sweet sausage available, you can always add Italian Hot Red Pepper Flakes. Be careful as you don't want it too hot or too spicy. Thank you! Bon Appetite

Bulk sausage as the recipe calls for is not in casing but looks more like ground beef. All you have to do is brown it off and it will crumble.

I can't wait to try it for Christmas...I have the whole gang coming over and by reading the comments I can't go wrong. Thanks to you and your great Test Kitchen Thank

Being Italian I can say this is an authentic recipe. I recommend draining the ricotta in a colander first to remove the excess liquid. This prevents the lasagna to set better and not become soupy. I usually make my own sauce but I have substituted some good jarred sauces. I like this site because the recipes are usually authentic. Thanks Mr. Food!

Thank you for this tip. I've always wondered why my lasagne would get runny.

Mr. Food u are good. Steve Huntington Beach Ca.

I made this for my boyfriend this past weekend, and he can not stop talking about how wonderful it is. He is telling everyone what a great cook I am! Thanks for making me look good!

this is great. i've had lasagna in the past.

I have never had lasagna as good as this one. This was the first time that I've ever made lasagna and was so impressed I'm making it again very soon. It even beats my mother-in-law's recipe and she is a fabulous cook! :)

If it's as good as it looks in this picture,I can't wait to try it

What are the nutritional values for this recipe? It looks great. Thanks Stan Rockett

This was my first time making a sausage based lasagna and it turned out very good. Just the right amounts of cheese, sauce, meat and noodles. Will definately make again.

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