Worth the Wait Lasagna

By Denise Edmister

Worth the Wait Lasagna


Mr. Food


Homemade Italian-style lasagna takes a little extra effort, but one taste of our Worth the Wait Lasagna will prove that this one is definitely a main dish pasta bake worth waiting for.

Serves: 6

Cooking Time: 1 hr 20 min

  • 12 lasagna noodles
  • 1 pound bulk hot Italian sausage (see Tip)
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 1 (15-ounce) container ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 (28-ounce) jars spaghetti sauce



  1. Preheat oven to 375°F. Cook and drain lasagna noodles according to package directions.
  2. Meanwhile, in a large skillet, cook sausage over medium-high heat until no pink remains, stirring to break up sausage as it cooks. Drain off excess liquid and set aside in a large bowl to cool slightly. Add 3 cups mozzarella cheese, the ricotta and Parmesan cheeses, the egg, basil, and pepper; mix well.
  3. Coat a 9" x 13" baking dish with cooking spray. Spread 1 cup spaghetti sauce evenly over bottom of dish. Place 3 noodles over sauce. Sprinkle one-third of cheese mixture over noodles. Pour 1 cup spaghetti sauce over cheese mixture. Place 3 more noodles over the top and press down lightly.
  4. Repeat with 2 more layers of cheese mixture, sauce, and noodles. Spoon remaining sauce over top and cover tightly with aluminum foil. Bake 1 hour.
  5. Remove foil and sprinkle remaining 1 cup mozzarella cheese over top; return to oven for 5 minutes, or until cheese has melted. Remove from oven and allow to sit 10 to 15 minutes before cutting and serving.

For the true meat lover, before baking, add an extra 1/4 pound cooked, crumbled sausage on top with some shredded mozzarella cheese.


To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.