Three-Cheese Lasagna With Italian Sausage

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“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.”
1hr 50mins
1 baking dish

Ingredients Nutrition


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

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