Never make basic lasagna again! Instead, make this two-sauce Italian sausage lasagna. It’s the perfect combination of sauce, cheese, sausage, and noodles.
Two Sauce Italian Sausage Lasagna
I’ve been making a two-sauce lasagna with sausage for a long time. I’m not sure where I originally got the recipe and I probably am not making it the way I did a decade ago, but this is how I make it these days. It passes the “my kids hate everything I make” test because they actually eat it. I hope your kids will enjoy it too!
1 – 16 oz Jar Alfredo sauce (Whatever is your favorite.)
1 – 26 oz Jar Spaghetti sauce (Again, you’re favorite red sauce.)
1 small package of frozen Spinach
1 lb Italian sausage
9 – 12 Lasagna noodles
2 cups Mozerella
1/4 cup Parmesan
15 oz Ricotta
2 Eggs (Large, if you have small eggs use three.)
Preheat over to 350 degrees.
Boil noodles until soft.
In a mixing bowl combine ricotta cheese, mozzarella, eggs, and 2 tbsp of parmesan.
Spread 1 cup of red sauce across the bottom of a 9×13 baking dish.
Top with 3 or 4 lasagna noodles depending on the width of your baking dish and then layer with half the cheese mixture, followed by half the cooked Italian sausage, and then half the spinach.
Pour the half of the remaining red sauce over and then top with another layer of noodles.
Layer with the remaining cheese mixture, sausage, spinach, and red sauce.
Top with noodles and then pour alfredo sauce on top and sprinkle parmesan cheese on top.
Cover with foil and bake for 40 minutes.
Remove foil and bake another 5 minutes or until nice a bubbly.
Serve and enjoy.
If not everyone wants spinach on their lasagna you can put it on only half of the lasagna. If you are using a clear glass baking dish it is easy to see which side has it and which side doesn’t.
You can substitute ricotta with cottage cheese.
If you want your lasagna with a bit of spice use spicy Italian sausage.