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Tomato-Sausage Lasagna

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“So delicious and so Italian!! Just a note, If you soak the noodles in hot tap water while making the sauce, it eliminates the need to boil them!! Just a little hint -”

Ingredients Nutrition


  1. Fill a 9x13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing the sauce.
  2. MAKE SAUCE: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
  3. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
  4. Add tomatoes, and their purée, breaking up tomatoes with a spoon or your fingers; bring to a boil.
  5. Reduce to rapid simmer, and cook, stirring occasionally until thickened, about 20 minutes. You should have about 8 cups of sauce. Season with salt and pepper.
  6. Preheat oven to 350°F
  7. Drain noodles, transfer to a baking sheet; dry dish with paper towels.
  8. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella and 1/4 cup Parmesan.
  9. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of the mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
  10. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

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