Triple Cheesy -Saucy-Sausage Lasagna

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“Say that one 5 times fast:) Oh, this is so worth all the fat and calories--please use only the full-fat ingredients; there's a BIG difference in taste and texture. Every layer of chunky sausage, creamy cheese, and spicy sauce is sheer pleasure:) Enjoy!”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 375*F.
  2. Cook the noodles according to the package instructions; drain.
  3. In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
  4. Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
  5. salt, 1/2 tsp.
  6. garlic powder, 1/2 tsp.
  7. Italian seasoning, and 1/4 tsp.
  8. pepper.
  9. Add the milk; cook, stirring, until thickened, about 3 minutes.
  10. Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
  11. Remove pan from heat.
  12. Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
  13. Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
  14. Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
  15. Cover the pan with foil.
  16. **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
  17. Serve hot.

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