This lasagna recipe is an old standby ~ always a crowd pleaser and a great make-ahead meal for company. The pancetta and baby portobello mushrooms pump up the flavor of the meat layers and the asiago and pecorino romano add just the right bite to the cheese layers.
Sausage Lasagna
Lasagna, richly flavored with pancetta and portobello mushrooms is a great make-ahead dinner for a crowd.
Ingredients
For the meat mixture:
- 1 lb hot Italian sausage, removed from the casings
- 1/4 lb pancetta, finely minced
- 4-5 medium cloves garlic, finely chopped
- 1/2 cup onion, diced
- 8 ounces baby portobello mushrooms, chopped
- 1 container, 26-ounce diced tomatoes, with liquid
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 1/4 cup freshly grated asiago cheese
- 1/4 cup freshly grated pecorino romano cheese
For the cheese mixture:
- 2 eggs
- 1 container, 15-ounce part-skim ricotta
- 1-1/4 cups finely shredded mozzarella cheese
- 1/4 cup freshly grated asiago cheese
- 1/4 cup freshly grated pecorino romano cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
For the assembly:
- 20 no-boil lasagna noodles
- 1 cup tomato sauce
- 1/2 cup finely shredded mozzarella
Instructions
- In a large skillet over medium-high heat, sauté the sausage meat, breaking it up with a spatula as finely as possible. Add the pancetta, onion, garlic and mushrooms. Continue to cook until meat is cooked through, about 7 to 8 minutes.
- Add the tomatoes, vinegar, oregano and black pepper. Reduce the heat and simmer for about 20 minutes. Remove from the heat and stir in the asiago and romano cheeses.
- While the meat mixture simmers, beat the eggs lightly in a medium bowl. Add the ricotta, mozzarella, asiago and romano cheeses. Combine thoroughly. Stir in the chopped parsley, salt and pepper.
- Preheat the oven to 350°F.
- Spray a 13 x 9 x 2-inch casserole very thoroughly with nonstick cooking spray. Ladle about 1/3 cup of the tomato sauce in the bottom of the pan and spread around to coat the bottom of the pan.
- Arrange 4 no-boil lasagna noodles over the tomato sauce, overlapping by about 1/2-inch. Top with 1/2 of the sausage mixture and spread evenly over the noodles. Arrange 4 more noodles over the meat and spread on 1/2 of the cheese mixture. Top with 4 more noodles, spread the remaining meat, add another layer of noodles and top with the balance of the cheese mixture. Cover with the last of the noodles and press down very gently to compress.
- Ladle the remaining 2/3 cup tomato sauce over the noodles, spreading it all the way to the edges to moisten them.
- Cover tightly and bake for 50 minutes. Remove the lasagna, uncover and sprinkle the top with the remaining 1/2 cup of mozzarella cheese. Return to the oven for about 10 minutes. Allow to stand for about 10 minutes before cutting.
Recipe Notes
Recipe Notes:
You will need two packages of the no-boil lasagna noodles for this recipe because most only come with 12 noodles in the package. My favorite brand is Barilla because they are relatively thin and not overly doughy. Try to break up the sausage meat as finely as possible to achieve a more delicate texture in the finished product. Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
Michael says
I am surprised there are only four comments on this recipe because this lasagna was delicious. Due to what was in the freezer and refrigerator I made a few modest changes like slicing frozen andouille sausage paper thin, using Chefs mushrooms (trumpets and other gourmet mushrooms), and ventreche (French style pancetta) and noodles from scratch (3/4 semolina and 1/4 white wheat berry flour I ground) I followed the rest of the recipe. For the tomatoes in the meat sauce I used the Cento San Marzano canned tomatoes and had fresh oregano from the garden. This turned out better than expected and I giving it 5 stars! Thanks
Lynne Webb says
Hi Michael,
Thanks for your thoughtful comment. I’m so glad to hear that you enjoyed the lasagna. You improvised with some great ingredients – particularly the homemade noodles. I actually like ventreche better than most of the pancetta I’m able to buy locally. I find that it’s less salty and has a meatier flavor.
Aggie says
I love this lasagna!! Wish I had some for dinner! 😉
Natasha - 5 Star Foodie says
This is a great lasagna recipe – I love the sausage and pancetta and portobello in it!
Kevin says
That lasagna looks really good!
natalie says
wow, your lasagna looks perfect!!! so yummy!