Summer Lasagna With Fresh Mozzarella, Sausage, and Basil

READY IN: 2hrs
Recipe by ratherbeswimmin

No cheese filling, but strips of fresh mozzarella.

Top Review by Jules127

As my DH said, this wasn't my best. I make a lot of lasagnas (usually Nurse Di's) however I think because I used fresh tomatoes the sauce came out very watery.

Ingredients Nutrition


  1. Position the rack in the center of the oven; preheat oven to 350°.
  2. Make tomato sauce: heat a big saucepan over medium heat; swirl in ¼ cup olive oil, then add in the onions; cook about 2 minutes, until softened, stirring constantly.
  3. Add in the garlic; cook about 20 seconds, just until aromatic.
  4. Add in the tomatoes, oregano, sugar, salt, and pepper; bring to a simmer.
  5. Decrease heat to low; simmer 30-40 minutes, until the tomatoes break down and the sauce thickens; stir in the tomato paste.
  6. Meanwhile, heat a big skillet over med-high heat; swirl in 1 tablespoon oil; add in the sausage.
  7. The moment the sausage starts to sizzle, decrease heat somewhat and continue cooking until the sausages are browned on all sides, about 8 minutes, turning every so often.
  8. Transfer sausages to a cutting board and let them stand for a few minutes until you can easily cut them into thin rings.
  9. Build or layer the casserole: in a 13x9 inch pan, spread 1 cup tomato sauce across the pan’s bottom; 3 no-boil noodles; 1 ½ cups tomato sauce, half the sausage rings, half the basil leaves; half the cheese slices, 3 no-boil noodles, 1 ½ cups tomato sauce, the remaining sausage rings, the remaining basil, the remaining cheese, the remaining noodles and finally, the remaining tomato sauce.
  10. Cover the pan with parchment paper, then aluminum foil.
  11. Bake for 35 minutes, then uncover pan and continue baking about 15 more minutes, until hot, bubbling, and set.
  12. Let stand at room temperature for 10-15 minutes before serving.

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