Best 7 Sausage Cheese And Basil Lasagna Recipes

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Indulge in a culinary masterpiece that combines the hearty flavors of sausage, the gooey goodness of cheese, and the aromatic freshness of basil. This Sausage, Cheese, and Basil Lasagna is a symphony of textures and flavors that will tantalize your taste buds. Dive into a detailed recipe guide that takes you step-by-step through the process of creating this delectable dish. Discover how to prepare a rich and flavorful sausage filling, a creamy and luscious cheese sauce, and a homemade lasagna noodle dough that adds an authentic touch to the dish. Explore variations of this classic recipe, including a vegetarian version that swaps out the sausage for a medley of roasted vegetables. Learn how to make a light and airy ricotta cheese filling for a lighter take on this Italian favorite. Whether you're a seasoned cook or a culinary novice, this comprehensive guide provides all the information and inspiration you need to create an unforgettable Sausage, Cheese, and Basil Lasagna that will impress your family and friends.

Let's cook with our recipes!

HEARTY SAUSAGE AND CHEESE LASAGNA



Hearty Sausage and Cheese Lasagna image

During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. -Gay Barker, Chanute, Kansas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 12 servings.

Number Of Ingredients 16

1 pound bulk Italian sausage
2 medium onions, chopped
3 to 4 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1 celery rib, chopped
1/4 cup minced fresh parsley
1 bay leaf
1 tablespoon brown sugar
2 teaspoons dried oregano
1-1/2 teaspoons salt
1/2 teaspoon dried thyme
6 lasagna noodles, cooked and drained
1 carton (15 ounces) ricotta cheese
1 pound sliced part-skim mozzarella cheese
1/2 pound sliced provolone cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan., Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf., Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full)., Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 303 calories, Fat 18g fat (10g saturated fat), Cholesterol 57mg cholesterol, Sodium 715mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

SAUSAGE LASAGNA



Sausage Lasagna image

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

ONE-STEP LASAGNA WITH SAUSAGE AND BASIL



One-Step Lasagna with Sausage and Basil image

Categories     Beef     Cheese     Herb     Pasta     Pork     Tomato     Bake     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 9

3/4 pound lean ground beef
1/2 pound Italian sausage, casings removed
1 26-ounce jar thick spaghetti or marinara sauce
1 1/2 cups water
1/2 cup chopped fresh basil
1 1-pound box lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.
  • Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.
  • Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.

SAUSAGE LASAGNA



Sausage Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 15

1 (28-ounce) can crushed tomatoes
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (16-ounce) container 1 percent low-fat cottage cheese
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
8 ounces lean sweet Italian-style turkey sausage, casings removed
1/2 cup finely chopped onion
9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces

Steps:

  • 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
  • 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
  • 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
  • 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
  • 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams

SAUSAGE, CHEESE AND BASIL LASAGNA



Sausage, Cheese and Basil Lasagna image

Categories     Cheese     Dairy     Pasta     Pork     Tomato     Bake     Sauté     Dinner     Mozzarella     Parmesan     Meat     Sausage     Fall     Winter     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 to 8 servings

Number Of Ingredients 22

Sauce:
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Filling:
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Assembly:
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray

Steps:

  • Sauce:
  • Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
  • Filling:
  • Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
  • Assembly:
  • Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
  • Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.

ITALIAN SAUSAGE LASAGNA



Italian Sausage Lasagna image

No need to buy frozen lasagna when you have this much-loved recipe on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg

Tips:

  • Use fresh ingredients: Fresh, high-quality ingredients will make a big difference in the flavor of your lasagna. Look for ripe tomatoes, fresh basil, and high-quality sausage.
  • Season your dish well: Don't be afraid to use plenty of herbs and spices to season your lasagna. This will help to bring out the flavors of the other ingredients.
  • Don't overcook your lasagna: Lasagna is a delicate dish, so it's important not to overcook it. The cheese should be melted and bubbly, but the noodles should still be slightly firm.
  • Let your lasagna rest before serving: After you've taken your lasagna out of the oven, let it rest for a few minutes before serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Sausage, cheese, and basil lasagna is a delicious and satisfying dish that is perfect for any occasion. It's easy to make, and it's sure to be a hit with your family and friends. So next time you're looking for a delicious and hearty meal, give this lasagna a try. You won't be disappointed!

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