Cheese and Meat, Perfectly Balanced
- Servings: 10 servings
- Total Time: 2-1/2 hours
- Effort Level: Moderate
This four cheese lasagna with Italian sausage starts with a simple idea: rich, flavorful cheeses that hold their own against a hearty meat sauce. Whipped ricotta adds creaminess, mozzarella brings melt, Asiago lends some sharpness, and Parmesan adds umami depth. It’s a blend chosen for flavor rather than richness.
The meat sauce combines finely textured sausage and ground beef with sautéed mushrooms and homemade marinara. Careful layering with the cheeses results in a lasagna that has balanced flavor and feels satisfying without being heavy. It’s equally good for Sunday dinner, entertaining, or portioned into the freezer for the week ahead.
Ingredient Notes and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Four-cheese blend – This lasagna uses a purposeful mix of cheeses for structure and balance. Ricotta forms the creamy base and is whipped with eggs for a lighter texture. Mozzarella provides melt, Asiago adds sharpness, and Parmesan contributes depth. Together, they create defined layers that are flavorful without being dense.
- Italian sausage – Sweet Italian chicken or turkey sausage is our top choice for a lighter, tender meat layer. Traditional pork sausage works just as well for those prefer a noticeably richer profile.
- Ground meat -Combining ground meat with sausage balances flavor and texture without making the filling heavy. We prefer ground chicken or turkey, but as with the sausage, you can substitute beef or pork.
- Mushrooms – Sautéed mushrooms add moisture and savory depth to the meat filling. Cremini are our top pick, but white button mushrooms are a fine substitute. You can also omit them if mushrooms aren’t your thing.
- Marinara sauce – The homemade marinara included here yields about six to seven cups, so you may have extra. Leftovers keep well in the refrigerator for several days and freeze without issue.
- Oven-ready (no-boil) lasagna noodles – These thin sheets cook up tender and light, similar to fresh pasta, without pre-boiling. They also help keep the layers neat and the finished lasagna easier to slice.
Prep Overview
How to Make Four Cheese Lasagna with Italian Sausage
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
This four-cheese lasagna starts by cooking a simple marinara that’s combined with the meat to create a flavorful filling. Crumbling the meat to a fine texture as it cooks helps the sauce cling evenly, gives the finished lasagna a lighter feel, and makes it easier to slice. Letting the meat filling cool slightly before assembling keeps the ricotta layer from tightening too quickly.
The ricotta filling is mixed until smooth and light, then layered with oven-ready noodles, meat filling, and shredded cheese. Starting with a meat layer helps support the layers, while spreading the cheese filling short of the edges keeps it from flowing out during baking. A small amount of plain tomato sauce on the bottom of the pan and around the perimeter ensures the noodles cook through without drying.
Once assembled, the lasagna is baked covered to allow the layers to heat and soften evenly, then finished uncovered just long enough to melt some additional shredded cheese on top. A short rest before slicing gives the layers time to set ensures cleaner slices.
Tested Tips
- Break the meat up finely – A fine texture keeps the filling lighter and makes cleaner slices.
- Drain excess fat from the meat – Depending on the sausage and ground meat you use, some fat may render as the meat cooks. If there’s a noticeable amount in the pan, carefully drain it off before adding the mushrooms, onion, and garlic. This helps the meat brown properly and prevents the filling from becoming greasy.
- Whip the ricotta and eggs – Using an electric mixer (or manual whisk) to whip the ricotta filling creates a lighter, less dense cheese layer.
- Stick with no-boil noodles – Their thin profile cooks up tender and keeps the lasagna from feeling heavy.
- Always start with a meat layer – Cheese on the bottom gets compressed from the weight of the upper layers; meat provides a firm base for the lasagna.
Make-Ahead, Storage and Reheating Tips
- Make-ahead – Four cheese lasagna can be assembled in advance and baked later. Allow the meat filling and sauce to cool completely before assembling. Tightly cover the pan with two layers of plastic wrap and refrigerate for up to 2 days.
- Storing – Always let lasagna cool before storing. To refrigerate wrap tightly in foil, or store in an airtight container for up to 4 days. To freeze, wrap portions in foil, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Lasagna absorbs moisture as it rests, so having some extra sauce on hand helps restore texture. Reheat covered portions in a 350°F oven until heated through (160–165°F). Check after about 15 minutes and add sauce if needed. Let reheated lasagna rest briefly before serving.
Side Dishes for Lasagna
A crisp green salad dressed with a simple vinaigrette is a classic pairing for this lasagna. If you want to add some contrasting flavors and textures to the meal, a casserole of Italian green beans with braised garlic or a sautéed medley of sweet peppers, mushrooms, and onions are good options.
As for drinks, classic Italian reds like Chianti, Valpolicella, or Barbera pair well with the layered flavors, and Pinot Noir is a good choice if you prefer something a little lighter.
Four Cheese Sausage Lasagna
Ingredients
For the meat filling:
- 6 tablespoons olive oil, divided
- 1-1/4 cups diced onion
- 10 cloves garlic, minced, divided
- 2 cans peeled plum tomatoes (28 ounces each), undrained
- Salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chiffonade of fresh basil
- 1 lb sweet Italian sausage, chicken, turkey, or pork
- 1 lb ground chicken, turkey, pork, or beef
- 8 ounces cremini (baby portobello) mushrooms, chopped
For the ricotta filling:
- 2 eggs, lightly beaten
- 2-3/4 cups ricotta cheese, 1-1/2 containers (15 ounces each)
- 1-1/2 cups finely shredded mozzarella cheese, (6 ounces)
- 1/2 cup grated asiago cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or parsley)
- Freshly ground black pepper
For the assembly:
- 20 oven-ready (no-boil) lasagna noodles, 1-1/2 packages
- 1 cup tomato sauce, plus more if needed
- 1/2 cup finely shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the meat filling:
- Heat 4 tablespoons of olive oil in a large, deep frying pan over medium heat. Add 3/4 cup of the diced onion and cook for 4 to 6 minutes, until soft and translucent. Add about 2/3 of the minced garlic and cook 1 to 2 minutes longer, stirring constantly, until fragrant but not browned.
- Add the tomatoes with their liquid and break them up with a wooden spoon. Bring to a gentle simmer and cook for about 5 minutes.
- Season to taste with salt and freshly ground black pepper, then add the dried oregano. Continue simmering until slightly thickened, 10 to 14 minutes. Stir in the chopped parsley and basil. Transfer the marinara sauce to a bowl and set aside.
- Wipe out the pan, return it to the stove over medium heat, and add 2 tablespoons olive oil. Remove the sausage from its casing and add it to the pan, breaking it up as it cooks. Add the ground meat and continue breaking the mixture into a fine texture. If the meat renders excess fat, carefully drain it off before continuing.
- Increase the heat to medium-high. Add the chopped mushrooms, and the remaining diced onion and minced garlic. Cook, stirring frequently, until the mixture is lightly browned and any moisture has evaporated, 8 to 12 minutes.
- Stir about half of the prepared marinara sauce into the meat mixture. Reduce the heat to medium-low and simmer for about 10 minutes to allow the flavors to blend. Remove from the heat and let cool for 10 minutes before assembling the lasagna.
Prepare the ricotta filling:
- Add the ricotta cheese, eggs, salt, and pepper to a mixing bowl. Using an electric mixer on medium speed, beat until light and smooth.
- Gently fold in the asiago, mozzarella, Parmesan, and chopped basil. Set aside.
Assemble the lasagna:
- Preheat the oven to 350°F. Coat a deep lasagna pan (13" x 9-1/2" x 3") thoroughly with nonstick cooking spray. Pour about half of the tomato sauce into the bottom of the pan, tilting to coat evenly.
- Arrange four no-boil lasagna noodles in the bottom of the pan, overlapping slightly if needed. Spread half of the meat filling evenly over the noodles.
- Sprinkle about 1/4 cup shredded mozzarella over the meat, then add another layer of noodles. Spread about half of the ricotta filling over the noodles, stopping about 1/2 inch from the edges.
- Add another layer of noodles, top with the remaining meat filling, and sprinkle with another 1/4 cup shredded mozzarella. Add another layer of noodles and spread the remaining ricotta filling evenly over the top.
- Finish with a final layer of noodles. Spoon some of the remaining marinara sauce over the noodles, then spoon the remaining plain tomato sauce around the edges to cover any exposed pasta.
Bake the lasagna:
- Lightly coat a large sheet of heavy-duty aluminum foil with nonstick spray. Cover the lasagna tightly, crimping the foil around the edges while leaving a little space above the surface. Bake for 1 hour.
- Test for doneness by inserting a paring knife into the center; the noodles should be tender with no resistance. The internal temperature should reach 160–165°F.
- Remove the foil, top with grated mozzarella and Parmesan, and return to the oven for a few minutes until the cheese melts.
- Let the lasagna rest for about 15 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This lasagna really is fairly light. The flavor was great and we didn’t have that overstuffed feeling after eating. We froze individual pieces for future meals.
Hi Ellie,
I’m glad you enjoyed the lasagna and it’s great that you have a few easy homemade meals stashed in the freezer now. Thanks!
I never made lasagna before and tried your recipe. It turned out great. The only thing I did differently was to use hot Italian chicken sausage combined with ground turkey because they didn’t have chicken when I went shopping. The family enjoyed it and I have enough left for another night so I don’t have to cook. Yay.
Thanks, Amy. I’m happy to hear your lasagna turned out well.
I’ve never been a huge fan of lasagna because it’s usually very rich and heavy, at least for my taste. Well, this lasagna recipe is a game changer, and I’m officially a convert! I really enjoyed the flavor and texture of ground chicken and chicken sausage, since it’s so much lighter than typical meat sauces. I’ll definitely make this again and again, thank you!
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
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.
I love this lasagna!! Wish I had some for dinner! 😉
This is a great lasagna recipe – I love the sausage and pancetta and portobello in it!
That lasagna looks really good!
wow, your lasagna looks perfect!!! so yummy!