Sausage and Ricotta Lasagna
There’s something magical about pulling a bubbling, golden lasagna from the oven on a busy weeknight—the kind of dish that makes everyone come running to the table. This Sausage and Ricotta Lasagna has quickly become one of our most requested dinners. I first made it on a cold evening when we needed something hearty and comforting, and let me tell you—everyone went back for seconds. Even my pickiest eater had no complaints, and that, my friends, is a small miracle in itself.
What makes this lasagna so special? It’s the perfect balance of savory sausage, creamy ricotta, and melty mozzarella layered between tender sheets of pasta and finished with a kiss of golden cheese on top. It’s rich without being too heavy, indulgent yet totally achievable, and best of all—it’s make-ahead friendly, which is a blessing for any mom juggling homework, activities, and hungry bellies.
Whether you’re feeding a crowd or just want to guarantee leftovers for lunch (or breakfast—no judgment here!), this lasagna hits all the right notes. It’s become our go-to comfort dish, especially when we need a little extra love at the dinner table. You can taste the coziness in every bite, and once you make it, I have a feeling it’ll find a permanent spot in your rotation too.
Questions I Often Get Asked About This Recipe
Can I use a different kind of meat?
Absolutely! Ground beef, turkey, or a combo of meats work well. Spicy Italian sausage adds extra flavor though.
Is it okay to use no-boil lasagna noodles?
Yes, no-boil noodles are a great time-saver. Just make sure there’s enough sauce to help them cook through.
Can I make this ahead of time?
Yes! Assemble it up to 2 days in advance and keep it covered in the fridge. Bake when ready.
Can I freeze it?
Totally. Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.
What can I substitute for ricotta?
Cottage cheese is a good alternative. It’s lighter and still gives a nice creamy texture.
What You Need to Make Sausage and Ricotta Lasagna
Ingredients:
1 lb Italian sausage (mild or spicy)
1 small onion, finely chopped
3 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 (15 oz) container ricotta cheese
1 large egg
2 tbsp fresh parsley, chopped (or 1 tsp dried)
9 lasagna noodles (regular or no-boil)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil (for cooking)
Special Tools:
9×13 inch baking dish
Large skillet
Mixing bowls
Aluminum foil
How to Make Sausage and Ricotta Lasagna
Cook the sausage: Heat olive oil in a large skillet. Add chopped onion and cook until soft, about 3 minutes. Add garlic and sausage. Cook until browned and fully cooked. Drain excess fat.
Add the sauce: Stir in marinara sauce. Let it simmer on low while you prepare the rest.
Mix ricotta filling: In a bowl, combine ricotta, egg, parsley, a pinch of salt and pepper, and half the Parmesan.
Boil noodles (if needed): Cook according to package instructions. Drain and lay flat on a baking sheet.
Assemble: Spread a thin layer of meat sauce on the bottom of the baking dish. Layer with noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers and finish with mozzarella and remaining Parmesan on top.
Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15-20 minutes until bubbly and golden.
Rest and serve: Let it rest 10-15 minutes before slicing. Enjoy!
Tips for Making the Best Sausage and Ricotta Lasagna
Let it rest: Don’t skip the resting time after baking. It helps the lasagna set and slice beautifully.
Make it meatless: Swap sausage for sautéed mushrooms and spinach for a vegetarian version.
Add extra cheese: Love it cheesier? Mix mozzarella right into the ricotta layer for extra gooey goodness.
Freeze individual slices: Wrap slices in parchment and freeze for easy weekday lunches.
Use fresh herbs if possible: They brighten up the rich flavors beautifully!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This lasagna was a total hit! My kids usually don’t like ricotta, but they had no idea and gobbled it up!”
⭐️⭐️⭐️⭐️ “Delicious and hearty. Perfect for a Sunday family dinner. Next time I might add a bit more sauce for extra moisture.”
⭐️⭐️⭐️⭐️⭐️ “Make-ahead friendly and reheats like a dream. This is going into our regular rotation!”
⭐️⭐️⭐️ “Tasted great, but I think I overcooked mine a little. I’ll reduce the second bake time next time.”
⭐️⭐️⭐️⭐️⭐️ “Hands down one of the best lasagnas I’ve made. Love the sausage and ricotta combo!”
Printable Recipe
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Sausage and Ricotta Lasagna
This hearty and flavorful Sausage and Ricotta Lasagna is the ultimate comfort dish, perfect for family dinners, make-ahead meals, or when you just need something cozy and satisfying. With layers of seasoned sausage, creamy ricotta, and gooey mozzarella, it’s a crowd-pleasing classic that’s easy enough for weeknights and impressive enough for company.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 9 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil (for cooking)
- Special Tools:
- 9x13 inch baking dish
- Large skillet
- Mixing bowls
- Aluminum foil
Instructions
- Cook the sausage: Heat olive oil in a large skillet. Add chopped onion and cook until soft, about 3 minutes. Add garlic and sausage. Cook until browned and fully cooked. Drain excess fat.
- Add the sauce: Stir in marinara sauce. Let it simmer on low while you prepare the rest.
- Mix ricotta filling: In a bowl, combine ricotta, egg, parsley, a pinch of salt and pepper, and half the Parmesan.
- Boil noodles (if needed): Cook according to package instructions. Drain and lay flat on a baking sheet.
- Assemble: Spread a thin layer of meat sauce on the bottom of the baking dish. Layer with noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers and finish with mozzarella and remaining Parmesan on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 15-20 minutes until bubbly and golden.
- Rest and serve: Let it rest 10-15 minutes before slicing. Enjoy!
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