Italian Herb Chicken Sausage Lasagna

Name: Italian Herb Chicken Sausage Lasagna
Prep time: 20
Cook time: 55
Total time: 75
Yield: 1
Ingredients: extra-virgin olive oil; package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled; 32-ounce jar marinara sauce; lasagna noodles, cooked according to package directions; 15-ounce container whole-milk ricotta cheese; chopped fresh baby spinach; torn fresh basil leaves, divided; kosher salt; freshly ground black pepper; shredded mozzarella cheese; shredded fontina cheese; grated Parmesan cheese

Prep Time: 20 min | Cook Time: 55 min | Servings: 1

Dinner

Italian Herb

Lasagna isn’t just a crowd-pleaser. It’s an easy weeknight dinner with integrity—architectural integrity, that is. Each layer manages the dual task of adding huge flavor while keeping the whole thing from collapsing into a puddle. But here’s the secret: Building one isn’t nearly as hard as its cross-section would have you believe. And we’ve got a banger for you.

This easy weeknight lasagna starts with Italian Herb Chicken Sausage, whose notes of fennel, basil, and Calabrian chili bring big flavor to every bite. Cook the sausage with marinara, then layer it with pasta, spinach, and plenty of mozzarella, fontina, and ricotta. Before you know it, you’ll have a bubbling, gooey lasagna that tastes like you put in considerably more work than you actually did.

Chef’s note: Got extra? This lasagna freezes and reheats beautifully, making it an ideal addition to your meal-prep routine.

See Recipe

A dish of lasagna with one square removed.

SERVING MULTIPLIER:

Ingredients

2 tablespoons extra-virgin olive oil

1 package The Sausage Project Italian Herb Chicken Sausage, casings removed and hand-crumbled

1 32-ounce jar marinara sauce

9 lasagna noodles, cooked according to package directions

1 15-ounce container whole-milk ricotta cheese

2 cups chopped fresh baby spinach

¼ cup torn fresh basil leaves, divided

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese

1 cup shredded fontina cheese

¼ cup grated Parmesan cheese

Instructions

Prep Time: 20 min | Cook Time: 55 min | Servings: 1

Preheat the oven: Preheat the oven to 375°F. Lightly oil a 9×13-inch baking dish.

Make the sausage marinara: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook for 5–6 minutes, stirring occasionally, until browned. Add the marinara sauce and stir to combine. Simmer for 3–4 minutes, then remove from the heat.

Make the ricotta filling: In a medium bowl, combine the ricotta, spinach, half of the basil, kosher salt, and black pepper. Stir until evenly combined.

Build the first layer: Spread a thin layer of the sausage marinara over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then spoon one-third of the remaining sausage marinara over the top. Sprinkle with one-third of the mozzarella and fontina.

Finish the layers: Repeat with 3 more noodles, the remaining ricotta mixture, another third of the sausage marinara, and another third of the mozzarella and fontina. Top with the remaining 3 noodles and sausage marinara, then finish with the remaining mozzarella and fontina and all of the Parmesan.

Bake the lasagna: Loosely cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden brown.

Rest and serve: Let the lasagna rest for 10 minutes before slicing. Garnish with the remaining basil and serve.

tags: Cheese Freezer-Friendly Kid-Friendly Mediterranean Pasta