Sausage and Ricotta Lasagne Recipe

Sausage and Ricotta Lasagne

Serves 6
One jar of sauce makes the perfect 8x8 inch pan of lasagne to serve four to six. If feeding a crowd, double the quantities and make in an 11x13 inch pan.


  • 1 Tbsp Metropolitan Market Olive Oil
  • 1 lb Italian sausage, removed from casings
  • 1 jar (24 oz) Metropolitan Market Garden Marinara Sauce
  • 15 oz ricotta cheese
  • 2 eggs, lightly beaten
  • 2 cups (8 oz) shredded mozzarella cheese
  • 6 (half of 9 oz package) oven-ready lasagne noodles
  • 1/2 cup grated Parmesan cheese


  1. Heat oil in a large skillet over medium heat. Add sausage and cook, stirring to break into small pieces, until cooked through. Drain any excess fat and stir in the entire jar of sauce.
  2. In a bowl, stir together ricotta and eggs.
  3. Preheat oven to 375°F.
  4. Spread 1/2 cup of the sauce mixture in the bottom of an 8 or 9-inch square baking pan.
  5. Lay 2 noodles over sauce, then spread half of ricotta mixture over noodles. The noodle will expand in cooking.
  6. Top with half of the mozzarella cheese, then with 1 cup of the sauce mixture.
  7. Make another layer by adding 2 noodles over the sauce then topping with remaining ricotta mixture and remaining mozzarella cheese. Top with 1 cup of the sauce mixture.
  8. Lay remaining 2 noodles on top; cover with the remaining sauce mixture and sprinkle with Parmesan cheese.
  9. Cover with oiled aluminum foil, slightly tenting it, so it does not touch sauce and noodles and bake until heated through and bubbling, 45-50 minutes.
  10. Remove from oven and let sit 10 minutes before serving.
  12. Fold 1/3 cup chopped fresh basil or spinach into ricotta and egg mixture.
  13. 16 oz small curd cottage cheese can be substituted for ricotta cheese.

Ratings and Reviews

“I've used so many lasagna recipes over the years - mostly they've been needlessly complicated. this recipe is both incredibly easy to prepare and delicious. bye-bye to all those 3-hour recipes!”

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