Name: Homemade Lasagna with Italian Sausage Recipe
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 lb. bulk Italian sausage; 1 lb. ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 2 (6 ounce) cans tomato paste; 1 (28 ounce) can crushed tomatoes (preferably San Marzano); 1 (15 ounce) can tomato sauce; ⅓ cup water; 2 tablespoons brown sugar (reduce to 1 tablespoon for less sweet sauce); 3 tablespoons chopped fresh parsley (plus extra for garnish); 1 tablespoon dried basil; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper, divided; 1 large egg, lightly beaten; 1 (15 ounce) container ricotta cheese; 1 ½ cups grated Parmesan cheese, divided; 4 cups shredded mozzarella cheese; 9 oven-ready “no-boil” lasagna noodles

If you’re craving a rich, comforting dish that feels like a warm hug, you’re going to love this Homemade Lasagna with Italian Sausage Recipe. It’s one of those meals that’s perfect for family dinners, holiday gatherings, or whenever you want to impress without too much fuss. I absolutely love how the combination of spicy Italian sausage and ground beef creates a layered depth of flavor that’s hard to beat. Stick around—I’ll share all my tips to help you nail this classic Italian favorite in your own kitchen.

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Why You’ll Love This Recipe

Authentic Flavor: The Italian sausage brings a delicious spice that makes this lasagna stand out.
No-Boil Noodles: Using oven-ready noodles saves time and keeps the texture just right.
Layered Cheese Goodness: Ricotta, mozzarella, and Parmesan create a creamy, melty masterpiece.
Family Favorite: Everyone goes crazy for this hearty, comforting dish—trust me, it’s a winner every time!

A white rectangular baking dish filled with a nine-piece baked lasagna sits on a white marbled surface, each piece topped with a golden brown melted cheese layer that looks slightly bubbly and crispy around the edges. Below the cheese is a rich red tomato sauce visible around the edges and between the layers, with hints of a thick, meaty filling creating a textured, hearty look under the cheese. Fresh green parsley is sprinkled on top for a touch of color and freshness. Pieces of torn bread and some fresh green herbs surround the dish, adding a rustic feel to the scene. A vintage fork rests to the side, enhancing the homemade vibe. photo taken with an iphone --ar 2:3 --v 7 - Homemade Lasagna with Italian Sausage, Italian Sausage Lasagna Recipe, Classic Italian Lasagna, Beef and Sausage Lasagna, Easy Homemade Lasagna

Ingredients You’ll Need

Each ingredient in this Homemade Lasagna with Italian Sausage Recipe plays a key role in building layers of flavor and texture. I recommend using quality Italian sausage and San Marzano tomatoes if you can find them—trust me, the sauce will thank you!

Flat lay of bulk Italian sausage links with coarse texture, raw ground beef in a small white ceramic bowl, a medium yellow onion diced into even pieces on a white plate, two fresh garlic cloves peeled and whole, two small white ceramic bowls—one holding deep red tomato paste and another with bright crushed San Marzano tomatoes, a small white bowl filled with smooth tomato sauce, a tiny white bowl with clear water, a small mound of light brown granulated brown sugar on a white plate, fresh green parsley sprigs arranged neatly, a small white bowl containing dried basil leaves, a rustic whole large egg with a clean shell, a white bowl holding creamy white ricotta cheese, a pile of grated pale yellow Parmesan cheese on a white plate, shredded white mozzarella cheese in a small white bowl, and a neat stack of nine flat, rectangular oven-ready no-boil lasagna noodles, all perfectly arranged with balance and symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Lasagna with Italian Sausage, Italian Sausage Lasagna Recipe, Classic Italian Lasagna, Beef and Sausage Lasagna, Easy Homemade Lasagna

Bulk Italian sausage: Adds spicy, herby depth and juicy richness to the meat sauce.
Ground beef: Balances the sausage and keeps the filling hearty.
Medium onion: Sautéed for sweetness and flavor complexity.
Garlic cloves: Freshly minced for an aromatic punch.
Tomato paste: Intensifies the tomato flavor and thickens the sauce.
Crushed tomatoes: I always look for San Marzano for their sweetness and low acidity.
Tomato sauce: Creates a smooth base for the meat sauce.
Water: Helps balance thickness without watering down flavor.
Brown sugar: Balances acidity; you can reduce if you prefer less sweetness.
Fresh parsley: Adds a fresh, herbaceous note.
Dried basil: Classic Italian herb for warmth and aroma.
Kosher salt: Enhances all the flavors without overwhelming.
Ground black pepper: Brings subtle heat and depth.
Large egg: Binds the cheese mixture to keep it creamy but firm.
Ricotta cheese: The creamy heart of the cheesy layers.
Grated Parmesan cheese: Sharp and nutty, some mixed into the cheese and some for topping.
Shredded mozzarella: For that irresistible melt and pull-apart texture.
Oven-ready “no-boil” lasagna noodles: Saves time and eliminates fuss with boiling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Homemade Lasagna with Italian Sausage Recipe to suit different tastes and occasions—you can easily personalize it to be lighter, heartier, or even vegetarian. Don’t hesitate to try out different cheeses or swap herbs based on what’s fresh or handy in your kitchen.

Spicy Kick: I sometimes add crushed red pepper flakes to the sauce when I want a little extra heat—it’s a crowd-pleaser for spicy food lovers!
Vegetarian Version: Swap sausage and beef for sautéed mushrooms and zucchini, and use vegetarian ricotta; honestly, it turns out surprisingly satisfying.
Make it Creamier: Mixing in a bit of shredded fontina with mozzarella can add a wonderful buttery note.
Gluten-Free: Use gluten-free no-boil noodles and check that your tomato products are gluten-free for a safe swap.

How to Make Homemade Lasagna with Italian Sausage Recipe

Step 1: Brown the Meats and Build the Sauce

Start by heating a Dutch oven over medium heat. Add the bulk Italian sausage, ground beef, and diced onion, cooking for about 5–7 minutes until the meat is nicely browned and no pink remains. Drain off excess fat to avoid a greasy sauce. Then stir in minced garlic and tomato paste—cooking for just one minute to bring out their aromas. Next, add crushed tomatoes, tomato sauce, water, brown sugar, fresh parsley, dried basil, salt, and a pinch of pepper. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 10–15 minutes until it thickens slightly. This step is critical because a flavorful sauce is the foundation of great lasagna.

Step 2: Mix the Cheese Filling

While the sauce simmers, combine the ricotta cheese with the beaten egg, grated Parmesan, and a pinch of black pepper in a medium bowl. This mixture will be creamy but firm enough to hold its shape through baking. I usually give it a good stir so every spoonful is perfectly balanced—this is one of those little things you’ll appreciate when slicing into that perfect piece.

Step 3: Layer It Up Like a Pro

Grease a deep 9 by 13-inch baking dish well, then spread about 2 cups of the meat sauce on the bottom. Layer 3 of the no-boil noodles on top, then add a third of the ricotta cheese mixture. Sprinkle with 1 cup of shredded mozzarella. Repeat this layering two more times—sauce, noodles, ricotta, mozzarella—to build those delicious strata. Finally, top with the remaining meat sauce, mozzarella, and the rest of the Parmesan cheese. The layers give you all the flavor in every bite, so don’t rush this step!

Step 4: Bake and Let it Set

Cover the dish tightly with foil that has been greased on the side touching the cheese—this prevents sticking and allows the cheese to melt beautifully. Place the lasagna on a rimmed baking sheet to catch any bubbling sauce that might spill over and bake at 400°F for 30 minutes. Then uncover and bake for another 15 to 20 minutes until the top is golden brown and bubbly. Here’s what I learned: letting the lasagna rest for at least 15 minutes after baking is a game-changer—it helps the layers set, making it easier to cut neat slices and enjoy that perfect mix of gooeyness and structure.

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Pro Tips for Making Homemade Lasagna with Italian Sausage Recipe

Drain the Fat Well: Removing excess grease after browning the meat prevents a watery sauce and greasy texture.
Fresh Herbs Shine: I always add fresh parsley for brightness—it balances the rich meat beautifully.
Don’t Skip Resting: Waiting before slicing helps the lasagna hold together and makes serving much cleaner.
Foil Trick: Grease the underside of the foil to stop cheese from sticking and pulling off the top layer when you remove it.

How to Serve Homemade Lasagna with Italian Sausage Recipe

A single square piece of lasagna sits on a white plate with red floral patterns. The lasagna has four visible layers: the top layer is melted golden-brown cheese with some browned spots, below is a thick layer of bright red tomato sauce mixed with meat, followed by a creamy layer of melted cheese, and a base layer of pasta sheets with sauce. Small pieces of chopped green herbs are sprinkled on top for garnish. Next to the lasagna, a fork holds a bite-sized piece with sauce dripping off. Around the plate are torn pieces of white bread and green parsley leaves scattered, all placed on a white marbled surface. In the top right corner, a white casserole dish filled with more lasagna is partially shown. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Lasagna with Italian Sausage, Italian Sausage Lasagna Recipe, Classic Italian Lasagna, Beef and Sausage Lasagna, Easy Homemade Lasagna

Garnishes

I like sprinkling the freshly baked lasagna with extra chopped parsley for a pop of color and freshness. Sometimes, I add a few fresh basil leaves on top for an herbal aroma that just screams Italian comfort. A light drizzle of good-quality extra virgin olive oil just before serving also adds a lovely gloss and richness.

Side Dishes

To keep the meal balanced, I often serve my lasagna with crisp Caesar salad or a simple arugula salad dressed with lemon vinaigrette. Garlic bread (to soak up every last bit of sauce) is a must in our house, and occasionally, roasted vegetables like broccoli or Brussels sprouts round out the plate beautifully.

Creative Ways to Present

For special occasions, I’ve layered my homemade lasagna in individual ramekins—perfect for elegant single servings with a personalized touch. Another fun idea is to serve it family-style on a large platter, garnished with fresh herbs and cherry tomatoes for color. It instantly becomes the centerpiece of the table, guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna covered tightly with foil or plastic wrap in the fridge for up to 4 days. Keeping it in an airtight container helps maintain moisture and flavor. I find the flavors actually deepen after a day or two, making the leftovers almost as good as freshly baked!

Freezing

This recipe freezes wonderfully—I freeze in individual portions wrapped tightly in plastic wrap and then foil. When you’re ready to enjoy, just thaw overnight in the fridge. This is a lifesaver for busy weeks or when you want to prep in advance for a crowd.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until warmed through. Microwaving works in a pinch, but the oven method helps keep the texture close to fresh-baked—cheesy and melty without becoming rubbery.

FAQs

Can I make this Homemade Lasagna with Italian Sausage Recipe ahead of time?

Absolutely! You can assemble the lasagna up to 24 hours before baking. Just keep it refrigerated and tightly covered. When you’re ready to bake, add a few extra minutes to the baking time since it will be cold from the fridge.
Do I have to use Italian sausage?

Italian sausage is essential for that classic spicy, herby flavor this recipe is known for. However, if you prefer, you can substitute with mild sausage or even just increase the amount of ground beef and add Italian seasoning to mimic the flavors.
What’s the secret to not having watery lasagna?

Draining the fat after cooking your meat and not overloading with watery ingredients helps a lot. Also, simmering your sauce uncovered lets excess liquid evaporate, resulting in a nice, thick sauce that won’t make your lasagna soggy.
Can I use regular lasagna noodles instead of no-boil noodles?

Yes, but you’ll want to boil them first according to package instructions until just al dente, then drain and layer as usual. Using no-boil noodles is simply more convenient and cuts down prep time.
How do I get that perfect browned top?

Uncover the lasagna for the last 15-20 minutes of baking. This allows the cheese on top to brown beautifully and gives you those irresistible golden bubbles everyone loves.

Final Thoughts

This Homemade Lasagna with Italian Sausage Recipe has become one of my go-to dishes whenever I want something satisfying and special. I love how it fills the kitchen with incredible aromas and brings people together around the table. Once you try it, I promise you’ll keep coming back to this recipe—it’s part comfort food, part celebration, and all heart. Give it a shot, and enjoy every cheesy, meaty bite!