Italian Pork Sausage Lasagna Recipe

Lasagna night has always been a big deal in our house. The kids get excited, my husband starts clearing space in the fridge for leftovers, and I get to feel like the dinner hero. But let’s be honest – traditional lasagna can be a lot of work with all that layering and waiting around.

That’s where pork sausage lasagna comes to save the day. The sausage adds so much flavor that you don’t need a dozen different ingredients to make it taste amazing. Plus, it’s hearty enough to fill up my family without me having to make three side dishes. I can prep most of it ahead of time, which means less stress on busy weeknights.

Want something comforting that doesn’t require a culinary degree? This is your recipe. It’s the kind of meal that makes everyone happy and gives you leftovers for lunch the next day. Win-win.

What Kind of Pork Sausage Should I Use?

For this lasagna, mild Italian pork sausage is your best bet since it gives you all that classic Italian flavor without overwhelming heat. You can find it in most grocery stores either in links or already ground – both work perfectly fine, though ground sausage saves you the step of removing casings. If you can only find sweet Italian sausage, that’s basically the same thing and will work great. Hot Italian sausage is also an option if you like a bit more kick, but keep in mind you’re already adding red pepper flakes to the recipe. Look for sausage with a good fat content since that’s what keeps your meat sauce moist and flavorful as it cooks.

Options for Substitutions

This lasagna recipe is pretty forgiving when it comes to swapping ingredients:

• Italian pork sausage and ground beef: You can use all ground beef or all sausage if that’s what you have. Ground turkey or chicken work too, though you might want to add extra seasonings since they’re milder than the original meats.
• White wine: If you don’t cook with wine, just skip it or replace with an extra ⅓ cup of crushed tomatoes or beef broth for added moisture.
• Cottage cheese: Not a fan of cottage cheese? You can use all ricotta instead – just increase the ricotta to 30 ounces total. Some people prefer this for a smoother texture.
• Fresh mozzarella: Regular shredded mozzarella works just fine and is often easier to work with. You’ll need about 4 cups shredded to replace the fresh slices.
• No-boil lasagna noodles: Regular lasagna noodles work too – just cook them according to package directions first. You might need to add a bit more sauce since no-boil noodles absorb liquid as they cook.
• Fennel seeds: If you don’t have fennel seeds, you can leave them out or substitute with a pinch of Italian seasoning for extra herb flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork sausage lasagna is not properly draining the fat after browning the meat, which can leave you with a greasy, unappetizing dish – make sure to drain off excess grease before adding your tomatoes and wine.

Another common error is layering your no-boil noodles without enough sauce coverage, causing them to stay hard and chewy instead of cooking through properly during baking.

Don’t skip letting your meat sauce simmer for at least 20-30 minutes after adding the tomatoes, as this time allows the flavors to develop and the sauce to thicken to the right consistency.

For the best results, let your finished lasagna rest for 15-20 minutes after removing it from the oven – this cooling time helps the layers set up and makes slicing much cleaner and easier.

What to Serve With Pork Sausage Lasagna?

This hearty lasagna is pretty much a complete meal on its own, but I love serving it with a crisp Caesar salad or simple mixed greens with Italian dressing to cut through all that rich, cheesy goodness. Garlic bread is always a crowd-pleaser too – perfect for soaking up any extra sauce on your plate. If you want to add some veggies to the mix, roasted broccoli or sautéed zucchini work really well alongside the meaty, tomato-packed flavors. A glass of red wine like Chianti or even a cold beer pairs nicely if you’re looking to make it a proper Italian feast.

Storage Instructions

Refrigerate: This hearty lasagna keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day because all those flavors have time to meld together. Cut it into individual portions before storing to make reheating easier.

Freeze: Lasagna is one of those dishes that’s perfect for freezing! You can freeze the whole pan for up to 3 months, or cut it into individual servings and wrap each piece separately. If you’re planning to freeze it, I recommend slightly underbaking it by about 10 minutes so it doesn’t get overcooked when you reheat.

Reheat: To warm up your lasagna, cover it with foil and bake at 350°F for about 20-30 minutes if it’s been in the fridge, or 45-60 minutes if frozen. You can also microwave individual portions for 2-3 minutes, but the oven gives you that nice bubbly cheese on top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 280-320 g
• Fat: 230-260 g
• Carbohydrates: 280-320 g

Ingredients

For the meat sauce:

• 1 lb mild italian sausage
• 1 lb ground beef
• 1 tsp fennel seed
• 1/2 tsp crushed red pepper flakes
• 3 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 tsp kosher salt
• 1/3 cup dry white wine
• 6 oz tomato paste
• 24 oz crushed tomatoes
• 15 oz tomato sauce
• 1 tsp dried oregano

For the cheese filling:

• 15 oz ricotta cheese
• 15 oz cottage cheese
• 1/4 cup chopped italian parsley

For assembling:

• 16 oz no-boil lasagna noodles
• 1/2 cup grated parmesan cheese
• 16 oz fresh mozzarella cheese, sliced

Step 1: Brown the Sausage and Beef with Aromatics

• 1 lb mild Italian sausage
• 1 lb ground beef
• 1 tsp fennel seed
• 1/2 tsp crushed red pepper flakes
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp kosher salt

In a large pot or Dutch oven over medium-high heat, add the mild Italian sausage and ground beef.

Crush the fennel seeds between your fingers and sprinkle them, along with the red pepper flakes, over the meat.

Use a wooden spoon to break up the meats as they cook, stirring occasionally until browned.

Then add the chopped onion, minced garlic, and kosher salt.

Continue to cook for 3-4 minutes until the onion becomes translucent.

Step 2: Build and Simmer the Sauce

• 1/3 cup dry white wine
• 6 oz tomato paste
• 24 oz crushed tomatoes
• 15 oz tomato sauce
• 1 tsp dried oregano

Pour the dry white wine into the pot with the browned meat and aromatics.

Scrape the bottom of the pot to release any browned bits and cook until the wine is mostly absorbed.

Next, stir in the tomato paste and cook for 1-2 minutes, allowing it to lose its raw flavor and deepen the sauce’s umami.

Add the crushed tomatoes, tomato sauce, dried oregano, and a bit more kosher salt if desired.

Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the sauce has reduced by about a quarter.

I like to taste and adjust the seasoning here, adding salt or a pinch of sugar depending on the tomatoes.

Step 3: Make the Cheese Filling

• 15 oz ricotta cheese
• 15 oz cottage cheese
• 1/4 cup chopped Italian parsley

While the sauce is simmering, in a large bowl, combine the ricotta cheese, cottage cheese, and chopped Italian parsley.

Mix well until everything is evenly incorporated.

This will be the creamy, flavorful cheese layer for the lasagna.

If you like, you can add a pinch of salt or cracked pepper to the cheese mixture for extra flavor.

Step 4: Assemble the Lasagna

• Meat sauce from Step 2
• 16 oz no-boil lasagna noodles
• Cheese filling from Step 3
• 1/2 cup grated parmesan cheese
• 16 oz fresh mozzarella cheese, sliced
• Extra chopped Italian parsley (optional)

Preheat the oven to 350°F (175°C).

Spoon about 1 cup of the meat sauce from Step 2 into the bottom of a 9×13-inch baking dish or lasagna pan.

Place a single layer of no-boil lasagna noodles over the sauce (about three noodles per layer).

Spread about 1 1/2 cups of the cheese mixture from Step 3 over the noodles, then top with about 1 1/2 cups of the meat sauce.

Sprinkle with grated parmesan cheese.

Repeat for two more layers—noodles, cheese mixture, sauce, and parmesan—using up all the cheese filling but reserving about 2 cups of the sauce for the final topping.

For the last layer, top with noodles, the remaining sauce, then lay the sliced fresh mozzarella evenly over the top.

Sprinkle with more parmesan cheese and additional chopped parsley if desired.

I like to gently press the layers down as I build to keep the structure tight and even.

Step 5: Bake the Lasagna

Lightly spray one side of a large piece of aluminum foil with cooking spray to prevent sticking, then cover the lasagna, sprayed side down.

Bake in the preheated oven for 30-40 minutes, or until the sauce is bubbly and the noodles are tender.

Remove the foil and continue baking for another 10 minutes so the cheese on top begins to brown.

For a golden top, I sometimes broil the lasagna for 1-2 minutes at the end, but watch closely so it doesn’t burn.

Step 6: Rest and Serve

Remove the lasagna from the oven and allow it to rest for at least 10-15 minutes before cutting and serving.

This helps the layers to set and makes serving easier.

For extra flavor, sprinkle with more grated parmesan and fresh parsley before bringing to the table.

Italian Pork Sausage Lasagna Recipe

Delicious Italian Pork Sausage Lasagna Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4

Calories 4750 kcal

Ingredients

  

For the meat sauce:

• 1 lb mild Italian sausage
• 1 lb ground beef
• 1 tsp fennel seed
• 1/2 tsp crushed red pepper flakes
• 3 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 tsp kosher salt
• 1/3 cup dry white wine
• 6 oz tomato paste
• 24 oz crushed tomatoes
• 15 oz tomato sauce
• 1 tsp dried oregano

For the cheese filling:

• 15 oz ricotta cheese
• 15 oz cottage cheese
• 1/4 cup chopped Italian parsley

For assembling:

• 16 oz no-boil lasagna noodles
• 1/2 cup grated parmesan cheese
• 16 oz fresh mozzarella cheese, sliced

Instructions

 

• In a large pot or Dutch oven over medium-high heat, add the mild Italian sausage and ground beef. Crush the fennel seeds between your fingers and sprinkle them, along with the red pepper flakes, over the meat. Use a wooden spoon to break up the meats as they cook, stirring occasionally until browned. Then add the chopped onion, minced garlic, and kosher salt. Continue to cook for 3-4 minutes until the onion becomes translucent.
• Pour the dry white wine into the pot with the browned meat and aromatics. Scrape the bottom of the pot to release any browned bits and cook until the wine is mostly absorbed. Next, stir in the tomato paste and cook for 1-2 minutes, allowing it to lose its raw flavor and deepen the sauce’s umami. Add the crushed tomatoes, tomato sauce, dried oregano, and a bit more kosher salt if desired. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the sauce has reduced by about a quarter. I like to taste and adjust the seasoning here, adding salt or a pinch of sugar depending on the tomatoes.
• While the sauce is simmering, in a large bowl, combine the ricotta cheese, cottage cheese, and chopped Italian parsley. Mix well until everything is evenly incorporated. This will be the creamy, flavorful cheese layer for the lasagna. If you like, you can add a pinch of salt or cracked pepper to the cheese mixture for extra flavor.
• Preheat the oven to 350°F (175°C). Spoon about 1 cup of the meat sauce from Step 2 into the bottom of a 9x13-inch baking dish or lasagna pan. Place a single layer of no-boil lasagna noodles over the sauce (about three noodles per layer). Spread about 1 1/2 cups of the cheese mixture from Step 3 over the noodles, then top with about 1 1/2 cups of the meat sauce. Sprinkle with grated parmesan cheese. Repeat for two more layers—noodles, cheese mixture, sauce, and parmesan—using up all the cheese filling but reserving about 2 cups of the sauce for the final topping. For the last layer, top with noodles, the remaining sauce, then lay the sliced fresh mozzarella evenly over the top. Sprinkle with more parmesan cheese and additional chopped parsley if desired. I like to gently press the layers down as I build to keep the structure tight and even.
• Lightly spray one side of a large piece of aluminum foil with cooking spray to prevent sticking, then cover the lasagna, sprayed side down. Bake in the preheated oven for 30-40 minutes, or until the sauce is bubbly and the noodles are tender. Remove the foil and continue baking for another 10 minutes so the cheese on top begins to brown. For a golden top, I sometimes broil the lasagna for 1-2 minutes at the end, but watch closely so it doesn't burn.
• Remove the lasagna from the oven and allow it to rest for at least 10-15 minutes before cutting and serving. This helps the layers to set and makes serving easier. For extra flavor, sprinkle with more grated parmesan and fresh parsley before bringing to the table.