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Sweet & Spicy Sausage Lasagna

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This Sweet & Spicy Sausage Lasagna is a comforting, flavorful twist on a classic Italian dish. Made with sweet Italian sausage, spicy Calabrian chili paste, creamy ricotta, and layers of pasta and cheese, it delivers a perfect balance of heat and richness.

Ingredients

  • 1 lb sweet Italian sausage (casings removed)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Calabrian chili paste (or more to taste)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 28 oz can crushed tomatoes
  • 15 oz whole milk ricotta cheese
  • 1 egg
  • 1/2 tsp salt (for ricotta mixture)
  • 1/4 tsp black pepper (for ricotta mixture)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles (cooked according to package)
  • Fresh basil (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the sausage until browned. Add diced onion and cook until soft, about 5 minutes. Stir in garlic, Calabrian chili paste, oregano, salt, and pepper. Cook for another minute.
  3. Add crushed tomatoes to the pan, stir to combine, and let simmer on low for 15-20 minutes.
  4. In a bowl, mix ricotta cheese, egg, salt, and pepper until smooth.
  5. Cook lasagna noodles according to package instructions. Drain and set aside.
  6. In a 9×13-inch baking dish, spread a layer of meat sauce. Add a layer of noodles, then a layer of ricotta mixture, mozzarella, and Parmesan. Repeat layers, finishing with sauce and cheese on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and slightly golden.
  8. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • You can adjust the level of heat by adding more or less Calabrian chili paste.
  • This lasagna can be assembled ahead and refrigerated before baking.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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