Italian Sausage and Three Cheese Lasagna

• 1 pound Italian sausage
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded provolone cheese
• 12 lasagna noodles, uncooked
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage in olive oil over medium heat until browned; drain excess fat.
3. 3 In a bowl, mix ricotta, egg, basil, oregano, salt, and pepper.
4. 4 Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
5. 5 Layer 3 noodles, a third of the sausage, a third of the ricotta mixture, and a third of the remaining sauce. Repeat layers twice.
6. 6 Top with mozzarella, Parmesan, and provolone cheeses.
7. 7 Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until cheese is bubbly.
8. 8 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls
• baking sheet

Variations

• Add sautéed spinach or zucchini between layers for extra veggies.
• Substitute ground turkey for a leaner option.

Substitutions

• Use cottage cheese in place of ricotta for a tangier flavor.
• If you're out of provolone, use extra mozzarella.

Pairings

• Garlic bread
• Caesar salad
• Red wine

Nutrition

Tips

• For a richer flavor, use homemade marinara sauce.
• Lasagna noodles can be boiled first for al dente texture if preferred.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a glass of red wine for a complete Italian experience.

FAQ