Italian Sausage Lasagna ( Lighter Recipe)

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“Finally! A flavorful lighter version of the classic baked lasagna. Turkey may be used instead of sausage or use 1/2 pound of each.”
1hr 55mins

Ingredients Nutrition


  1. Cook sausage, onion and garlic in a 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  2. Stir in 2 tablespoons of parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes.
  3. Heat to boiling, stirring occasionally; reduce heat to low.
  4. simmer uncovered about 45 minutes or until slightly thickened.
  5. Heat oven to 350°F.
  6. Cook and drain noodles as directed on package.
  7. Mix ricotta cheese, 1/4 cup parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  8. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2-inches.
  9. Top with 4 noodles.
  10. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup sauce mixture.
  11. Sprinkle 2/3 cup of mozzarella cheese.
  12. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
  13. Top with remaining noodles and sauce mixture.
  14. Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
  15. Cover and bake 30 minutes.
  16. Uncover and bake 15 minutes longer or until hot and bubbly.
  17. Let stand 15 minutes before cutting.

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