One-Pot Sausage Lasagna with Italian Sausage and Three Cheeses
This streamlined lasagna brings all the classic flavors of the beloved Italian dish to one Dutch oven. Layers of no-boil pasta, creamy ricotta and mozzarella, savory Italian sausage, and rich tomato basil sauce create a satisfying meal without the hassle of multiple pans. The one-pot method means less cleanup while still delivering tender pasta and perfectly melted cheese. Perfect for weeknight dinners when you want comfort food without the complexity, this version cuts prep time significantly while maintaining the hearty, crowd-pleasing appeal that makes lasagna a family favorite.
Ingredients
- 1 container (15 oz) whole-milk ricotta cheesepart-skim ricotta1:1lighter
slightly less creamy texture
- 2 cups shredded mozzarella cheese (8 oz)
- 1 jar (26 oz) Muir Glen organic tomato basil pasta sauce
- 2 tablespoons butter
- 1 lb bulk mild Italian sausagehot Italian sausage1:1spicy
adds heat level
- 1 cup red onion, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
- ½ cup shredded Parmesan cheese
- ¼ cup fresh basil leaves, thinly sliced
Instructions
- 1
Heat oven to 425°F and mix ricotta and mozzarella cheeses in medium bowl, then set aside
- 2
Place pasta sauce in large bowl and set aside
- 3
Melt butter in 5-quart ovenproof Dutch oven over medium-high heat
- 4
Cook sausage, onion, salt and pepper in butter for 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens, then drain
- 5
Stir sausage mixture into sauce in bowl
- 6
Spread 2 cups sauce mixture in bottom of same Dutch oven
- 7
Top with one-third of the lasagna noodles
- 8
Top with half of the ricotta mixture
- 9
Pour 1 cup of the reserved sauce mixture over ricotta mixture
- 10
Top with another one-third of the lasagna noodles
- 11
Top with remaining ricotta mixture
- 12
Top with remaining lasagna noodles, then top with remaining sauce mixture
- 13
Top with Parmesan cheese
- 14
Cover and bake 15 minutes
- 15
Remove cover and bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges
- 16
Top with basil
Tips
Break no-boil lasagna noodles into thirds for easier layering and better distribution in the Dutch oven.
Drain excess fat from the cooked sausage mixture to prevent the dish from becoming greasy.
Let the lasagna rest for 5-10 minutes after baking to allow layers to set before serving.
Good to Know
Refrigerate leftovers for up to 4 days in covered container
Can be assembled up to 1 day ahead and refrigerated before baking, add 5-10 minutes to covered baking time if cold
Serve hot directly from Dutch oven with side salad or garlic bread
Common Mistakes
Don't skip draining the sausage to avoid greasy lasagna
Ensure Dutch oven is ovenproof before transferring to oven
Substitutions
adds heat level
slightly less creamy texture
FAQ
Can I use regular lasagna noodles instead of no-boil?
Yes, but cook them according to package directions first, then proceed with recipe. You may need slightly less sauce since pre-cooked noodles won't absorb as much liquid.
What if I don't have an ovenproof Dutch oven?
Transfer the assembled lasagna to a greased 9x13 baking dish after layering. Cover with foil and follow the same baking instructions.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. Reheat individual portions in microwave or cover and reheat in 350°F oven until warmed through.