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Better than Classic Lasagna

Posted in : MAIN DISHES on by : Admin

Better than Classic Lasagna is so easy to put together ahead of time and freezes really well too! So saucy, with just the right amount of Italian seasoning, sausage, garlic, and all the cheesy goodness you love about lasagne in one perfect dish. 


  • 12 no-cook lasagna noodles
  • for the meat sauce

  • 1 pound ground Italian sausage mild or spicy, your preference
  • 2 15-ounce jars roasted garlic tomato sauce or your favorite marinara sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian herb seasoning blend
  • for the cheese filling

  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • for the cheese topping

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon Italian herb seasoning blend
  • Instructions

  • Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
  • In a skillet over medium heat, brown the sausage, breaking apart as it cooks. Once browned, stir in garlic, Italian seasoning, and tomato sauce/marinara sauce. Bring to a simmer and cook for 5 minutes.
  • In a medium bowl stir together ricotta cheese, mozzarella, and parmesan for the filling.
  • Spread 1 cup of the meat sauce in the bottom of the pan. Top with 4 noodles. Top with all of the cheese filling.
  • Layer another 4 noodles on top of the cheese filling, followed by 1/2 of the remaining meat sauce.
  • Finish with the final 4 noodles and all of the remaining meat sauce.
  • Top with mozzarella and parmesan cheeses. Sprinkle Italian seasoning over the cheeses.
  • Tent with greased foil and bake for 45 minutes. Uncover and broil 2-3 minutes (optional). Allow to cool somewhat before serving as it will be very hot.

  • Prepare the lasagna as written, then cover tightly and refrigerate overnight. Bake as directed but add another 20-25 minutes of baking time to account for it going into the oven cold.

  • Prepare lasagna recipe as written. Allow to cool if meat sauce is still hot. Cover tightly and freeze. To cook, thaw in the refrigerator overnight then bake as written above in the “make ahead” directions, OR to cook from frozen, bake for 1 1/2 to 2 hours.
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