Creamy Ricotta and Sausage Lasagna

why make this recipe

This lasagna is warm, simple, and full of flavor. It mixes creamy ricotta with savory sausage and melted cheese. You can feed a family or take leftovers to work. If you like other creamy pasta dishes, try this creamy garlic parmesan tortellini with sausage for a different but easy dinner.

introduction

This recipe uses common ingredients and simple steps. It makes a rich and comforting meal. You can change the sauce or cheese to fit what you have. For another sausage pasta idea, see this creamy Cajun sausage pasta.

how to make Creamy Ricotta and Sausage Lasagna

Ingredients :

• 9 lasagna noodles
• 1 pound Italian sausage
• 2 cups ricotta cheese
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions :

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a skillet, brown the Italian sausage over medium heat until cooked through. Drain excess fat.
4. In a bowl, mix the ricotta cheese, egg, salt, and pepper until well combined.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by half of the cooked sausage, and a third of the mozzarella.
8. Repeat the layers, ending with noodles topped with marinara sauce and remaining mozzarella and Parmesan.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
11. Let cool for a few minutes before serving. Garnish with fresh basil if desired.

how to serve Creamy Ricotta and Sausage Lasagna

Cut the lasagna into squares and place on plates. Serve with a green salad or garlic bread. Let it sit a few minutes so the pieces hold their shape.

how to store Creamy Ricotta and Sausage Lasagna

Cool the lasagna to room temperature. Cover the dish with foil or put pieces in an airtight container. Keep in the fridge for up to 4 days. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.

tips to make Creamy Ricotta and Sausage Lasagna

• Use low-moisture mozzarella to avoid a watery top.
• Drain cooked sausage well so the lasagna is not greasy.
• Let the lasagna rest 10 minutes before cutting so it sets.
• For another warm sausage soup to serve on a cold day, try this creamy Italian sausage soup.

variation (if any)

• Use ground beef or turkey instead of Italian sausage.
• Add spinach or mushrooms in the ricotta layer.
• Swap marinara for a meat sauce for a richer dish.
• Use no-boil noodles to save cooking time.

FAQs

Q: Can I use pre-made ricotta mix or should I make it?
A: Pre-made ricotta works fine. Mix it with the egg and seasoning as the recipe says.

Q: Do I need to cook the noodles first?
A: Yes, this recipe calls for cooked noodles. You can use no-boil noodles but follow their package directions.

Q: Can I make this ahead and bake later?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to bake time if chilled.

Q: How do I know when it is done?
A: The cheese should be bubbly and the top lightly golden. Internal temperature should reach 165°F (74°C).

Conclusion

This lasagna recipe gives a creamy and hearty meal that many will enjoy. For a similar take with ricotta and tomato, see Creamy Ricotta and Tomato Sausage Lasagna – Foodness Gracious.

Creamy Ricotta and Sausage Lasagna

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• Author: kaoucheegmail-com
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Meat

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Description

This creamy lasagna is packed with ricotta, savory sausage, and melted cheese, perfect for family meals or leftovers.

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Ingredients

Scale 1x2x3x

• 9 lasagna noodles
• 1 pound Italian sausage
• 2 cups ricotta cheese
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• Fresh basil for garnish (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a skillet, brown the Italian sausage over medium heat until cooked through. Drain excess fat.
4. In a bowl, mix the ricotta cheese, egg, salt, and pepper until well combined.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles on top of the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by half of the cooked sausage, and a third of the mozzarella.
8. Repeat the layers, ending with noodles topped with marinara sauce, remaining mozzarella, and Parmesan.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
11. Let cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes

Use low-moisture mozzarella to avoid a watery top. Let it rest for 10 minutes before slicing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 60mg

Keywords: lasagna, creamy, sausage, ricotta, Italian, bake, comfort food