Sausage Lasagna

lasagnapng28This classic dish is a meal on its own. Use any sausage, spicy or mild for an authentic italian flavor.


  • 1 1/2 lbs sausage
  • 2 large onions
  • 1/2 cup olive oil
  • 2 lbs ricotta cheese
  • 1 lb shredded mozzarella
  • 1 cup grated Parmesan
  • 1 1/2 jars KISSINO Classic Marinara
  • 12 pieces lasagna


  1. Get the links and split them with a knife and discard the membrane of the sausage. This way the link sausage is more moist then the ground.
  2. Use half of the olive oil in a large skillet and brown the sausage.
  3. Dice the onions and in a separate skillet use the other half of the olive oil and sauté the onions.
  4. When the sausage is browned use a colander to drain off the fat and put the sausage in a large mixing bowl.
  5. Follow the same procedure with the onions and when drained add the onions to the bowl in which you placed the sausage. Let cool for a bit.
  6. Add the ricotta cheese to the sausage and onions and use you hands (gloved) to mix the sausage, onions and cheese.
  7. In a baking dish (standard is 73x9x2 inches), spray with non-stick canola oil spray. Spread enough sauce to cover the bottom of the dish.
  8. Place four pieces of the uncooked pasta crosswise in the pan. They should not touch, as they will expand.
  9. Spread a layer of the sausage-onion-cheese mixture over the pasta.
  10. Spread enough sauce to cover the mixture.
  11. Cover that with mozzarella and sprinkle with Parmesan.
  12. Preheat oven to 350˚.
  13. Repeat steps 8-11 two more times.
  14. Cover the baking dish with tin foil (try to tent the foil so the cheese will not stick to it).
  15. Bake for 30 minutes.
  16. Remove the foil and bake for another 10 to 15 minutes or until the cheese bubbles.
  17. Remove and let stand for 5 minutes prior to cutting.
  18. Serve with additional KISSINO Pasta Sauce.