Four Cheese Sausage Lasagna
This four cheese lasagna layers oven-ready noodles with ricotta filling and a combination of Italian sausage and ground meat in homemade marinara. A carefully selected blend of cheeses creates flavorful layers that hold their own without feeling heavy.
Servings: 10 servings
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
Calories: 594 | Total Fat: 31g | Cholesterol: 189mg | Sodium: 1140mg | Carbohydrates: 40g | Fiber: 5g | Sugar: 8g | Protein: 43g