Homemade Lasagna
It’s flavorful, cheesy and packed full of delicious Italian sausage! What’s not to like about this Homemade Lasagna?!
There’s nothing quite like a bubbling pan of homemade lasagna to bring everyone to the table. This recipe, inspired by Mary Katherine’s Table, layers flavorful Italian sausage, creamy ricotta, and tender noodles — all baked together without even boiling the pasta first. It’s simple, hearty, and full of cozy, comforting flavor. Perfect for family dinners or to tuck away a second pan in the freezer for another night.
Mary Katherine’s Shortcut Tip
No need to pre-cook those noodles. The water added to the sauce helps them soften perfectly while baking — saving time and dishes without losing any flavor.
Serving Ideas
Serve this lasagna with a crisp green salad and some garlic bread. It’s also a great dish to make ahead and freeze — just bake a little longer from frozen when ready to enjoy.
Can I use ground beef instead of sausage?
Yes, ground beef works beautifully. Or try half sausage and half beef for balanced flavor.
Can I prepare it ahead of time?
Absolutely! Assemble the lasagna up to one day ahead, cover it tightly, and store it in the refrigerator until ready to bake.
Can this be frozen?
Mary Katherine suggests making two — enjoy one and freeze the other! Wrap tightly in foil and freeze up to 3 months. Bake from frozen at 350°F for about 1 hour and 15 minutes.
Why add water to the sauce?
That little bit of water helps the dry noodles cook perfectly in the oven — they’ll soak up the sauce and turn tender without pre-boiling.
How do I prevent dry lasagna?
Be generous with sauce and cover with foil during the first half of baking. The moisture from the sauce and steam will ensure every bite is deliciously soft and cheesy.
“Homemade lasagna might take a few extra minutes in the kitchen, but the smiles around the table make it more than worth it.” — Mary Katherine’s Table
Homemade Lasagna
Ingredients
- 1.5 pounds Italian sausage links or bulk, casings removed
- 1 small sweet Vidalia onion, chopped
- 16 ounces ricotta cheese or 32 oz if making two lasagnas
- 1 large egg use 2 eggs if doubling
- Garlic powder to taste
- Italian seasoning to taste
- Dried parsley to taste
- 1 24-ounce jar of marinara sauce (your favorite brand or homemade)
- 1/3 to 1/2 jar of water
- 9-12 dry lasagna noodles not the “oven-ready” kind
- 2-3 cups shredded mozzarella cheese
- Nonstick spray for pan
Instructions
Prepare the Sausage & Onion
- Brown the Italian sausage in a skillet over medium heat. Remove casings if necessary; break up sausage as it cooks.
- Add chopped sweet onion to the skillet. Sauté together until sausage is browned and cooked through. If there’s too much grease, soak a little up with paper towels, but leave a bit for flavor.
Ricotta Cheese Filling
- In a bowl, combine the ricotta cheese (half for one lasagna, whole for two), egg(s), a sprinkle of garlic powder, Italian seasoning, and dried parsley.
- Mix until everything is creamy and smooth. For easy assembly, spoon the mixture into a zip-top bag and snip off one corner for piping.
Make the Sauce
- Pour the jar of marinara sauce into the sausage and onion mixture. To the now-empty jar, add 1/3 to 1/2 jar of water, shake to clean out the sauce, and pour into the skillet.
- Stir well — it should look a little soupy; that’s perfect. The extra liquid helps cook the noodles and gives a perfect texture.
Assemble the Lasagna
- Preheat oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray.
- Spread a thin layer of the meat sauce in the bottom of the pan.
- Lay dry lasagna noodles over the sauce (break as needed to fit).
- Pipe a line of ricotta filling along each noodle.
- Add another layer of noodles, followed by more sauce, a little mozzarella, and repeat.
- Finish with the rest of the sauce on top and a generous layer of mozzarella cheese.
Bake
- Cover lasagna loosely with foil and bake about 45 minutes.
- Remove foil during the last 15-20 minutes for a golden cheesy top.
- Rest 10–15 minutes before cutting.
Video
Notes
• No need to pre-cook the noodles; the extra liquid in the sauce will take care of them.
• Use sausage for deep flavor, but a mix of ground beef and sausage is also delicious.
• This is perfect to double and freeze one for later!
