Sausage Pepper Lasagna With Saucy Meat Filling
A hearty baked lasagna layered with seasoned sausage, sautéed peppers and onions in tangy red sauce, creamy ricotta and mozzarella cheese. The sausage mixture is cooked down with garlic before mixing into the sauce, creating rich, savory layers. Serve this family-friendly casserole for weeknight dinners or casual gatherings. This version stands out for its vegetable-forward filling that adds texture and brightness to traditional meat lasagna.
Ingredients
- 12 oz lasagna noodles, uncookedregular noodles1:1fiber
adds earthiness
- 1 lb sausage, hot and/or sweet, sliced
- 1 large onion
- 1 large bell pepper
- 2 clove garlic
- 2 quart red pasta sauce
- 2 cup ricotta cheese
- 4 cup mozzarella cheese, grated, divided 3 and 1 cup
- ¼ cup fresh parsley
- ½ cup parmesan cheese, grated, divided in half
- 2 eggs
Instructions
- 1
Cook sausage, onion, peppers, and garlic in a pan over medium heat until sausage is no longer pink and vegetables are tender.
- 2
Drain fat from the pan.
- 3
Add pasta sauce to sausage mixture and stir to combine.
- 4
Mix ricotta, 3 cups mozzarella, 1/4 cup parmesan, eggs, and parsley in a bowl.
- 5
Spread 1 cup sauce on bottom of 13x9x3 pan.
- 6
Layer 4 noodles over sauce.
- 7
Spread 1/3 cheese mixture over noodles, then 1/3 sausage mixture. Repeat layers two more times.
- 8
Mix remaining 1 cup mozzarella and 1/4 cup parmesan.
- 9
Sprinkle cheese mixture on top.
- 10
Cover loosely with foil and bake at 350 degrees for 30-40 minutes.
- 11
Uncover and bake 15 minutes more.
- 12
Remove from oven and let rest 15 minutes before slicing.
Tips
Mix hot and sweet sausage for balanced flavor with mild heat and subtle sweetness.
Let lasagna rest 15 minutes after baking so layers set and slices hold together cleanly.
Drain sausage fat thoroughly before adding sauce to prevent greasy texture.
Good to Know
Cover and refrigerate up to 4 days. Freeze unbaked up to 3 months; thaw overnight before baking.
Assemble lasagna completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to bake time if cold.
Cut into squares and serve hot with extra parmesan and crusty bread. Pairs well with simple green salad.
Common Mistakes
Do not skip draining sausage fat to avoid greasy, heavy lasagna.
Do not skip the 15-minute rest after baking to avoid sloppy slices that fall apart.
Do not cover too tightly with foil to avoid steaming noodles instead of baking them.
Substitutions
Dairy-Free Swaps
General Alternatives
adds earthiness
FAQ
Can I use no-boil noodles?
Yes. Use no-boil noodles straight from the box. You may need slightly more sauce to soften them during baking. Extend covered bake time by 5-10 minutes.
What if I don't have both hot and sweet sausage?
Use 1 pound of either variety alone. For heat, substitute half the sausage with ground beef mixed with 1/2 teaspoon red pepper flakes.
How long can I keep baked lasagna?
Refrigerate covered up to 4 days. Reheat covered at 350 degrees for 20-25 minutes until heated through. Freeze up to 3 months; thaw overnight before reheating.