Fire Roasted Italian Sausage Lasagna with Fresh Herbs
A hearty layered pasta dish featuring spicy Italian sausage in a rich fire-roasted tomato sauce, creamy ricotta filling, and melted mozzarella. The fire-roasted tomatoes add a deep, smoky complexity that sets this version apart from standard lasagna recipes. Fresh herbs like basil, oregano, and marjoram brighten the robust flavors. Perfect for family dinners, potluck gatherings, or meal prep since it feeds a crowd and tastes even better the next day. The combination of three cheeses creates irresistible layers of creamy, stretchy goodness.
Ingredients
- 1 lb bulk Italian pork sausageground turkey or chicken sausage1:1dietary
use seasoned variety
- ½ large onion, chopped
- 1 clove garlic
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh marjoram, chopped(optional)
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon sugar
- 1 28 ounce can Muir Glen organic fire roasted tomatoesregular crushed tomatoes + 1 tsp smoked paprika1:1availability
stir paprika into sauce
- 1 pound lasagna noodles, cooked
- 15 ounces ricotta cheese
- ½ cup parmesan cheese, grated
- 1 pound mozzarella cheese low-moisture, grated
Instructions
- 1
Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink
- 2
Stir in fire roasted tomatoes, basil, half of the parsley, marjoram, sugar and a pinch of salt
- 3
Simmer sauce until tomatoes are reduced down and flavors are combined
- 4
Mix ricotta cheese, Parmesan cheese, oregano and remaining parsley in medium bowl
- 5
Heat oven and cook noodles according to package directions
- 6
Drain cooked noodles and place in ice water to prevent sticking
- 7
Spread half of the sausage sauce mixture in bottom of ungreased lasagna pan or 13x9 baking dish
- 8
Add layer of noodles followed by half of the ricotta mixture
- 9
Sprinkle on half of the grated mozzarella cheese
- 10
Add another layer of noodles, remaining sausage sauce, and remaining ricotta mixture
- 11
Add final layer of noodles and remaining mozzarella cheese
- 12
Sprinkle grated Parmesan on top, cover with foil, and bake
- 13
Uncover dish and bake for additional time
- 14
Let cool briefly before serving
Tips
Place cooked noodles in ice water immediately after draining to prevent them from sticking together and tearing during assembly.
Let the sauce simmer the full time to concentrate flavors and reduce excess moisture that could make the lasagna watery.
Use low-moisture mozzarella for better melting and less weeping during baking.
Good to Know
Refrigerate covered up to 4 days or freeze up to 3 months.
Assemble completely, cover tightly and refrigerate up to 2 days before baking. Add 10-15 minutes to baking time if cold.
Cut into squares and serve with garlic bread and side salad.
Common Mistakes
Don't skip the ice water step to prevent noodles from tearing during assembly.
Avoid undercooking the sauce to prevent watery lasagna.
Don't over-layer cheese or it will become greasy.
Substitutions
use seasoned variety
stir paprika into sauce
FAQ
Can I make this lasagna ahead of time?
Yes, assemble completely and refrigerate up to 2 days before baking. Cover tightly and add 10-15 minutes to baking time if starting from cold.
What if I don't have fire roasted tomatoes?
Use regular crushed tomatoes and add 1 teaspoon smoked paprika to the sauce for similar smoky depth of flavor.
How long will leftovers keep?
Refrigerate covered portions up to 4 days. Reheat individual servings in microwave or cover pan with foil and reheat in 350°F oven.