Three-Cheese Lasagna With Italian Sausage

Recipe by Alexaaa
READY IN: 1hr 50mins




  • Heat the olive oil in a large, heavy saucepan over medium heat.
  • Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
  • Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
  • Add remaining ingredients.
  • Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
  • Discard bay leaf.
  • Set aside and cool.
  • Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
  • Mix in spinach.
  • Season to taste with salt and pepper.
  • Mix in eggs.
  • Preheat oven to 350°F
  • Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
  • Place 5 noodles over sauce, overlapping to fit.
  • Spread half of the ricotta-spinach mixture evenly over noodles.
  • Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
  • Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
  • Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
  • Arrange remaining 5 noodles over sauce.
  • Spread remaining sauce over noodles.
  • Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
  • Cover baking dish with aluminum foil.
  • Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
  • Let lasagna stand 15 minutes before serving.


“An awesome, basic recipe for good ol' lasagna. The sauce is perfect: hearty and flavorful. This recipe was originally from, but I have edited it somewhat. This variation is quite a bit cheesier, and uses oven-ready, no-boil noodles. I'm not one to cut corners, but in fact, I think the no-boil variety taste just as good as regular noodles. Using them also eliminates one of the more tedious steps in lasagna-making.”