Make Sausage Lasagna that Holds its Shape | America's Test Kitchen — cooking, recipes, bon apetit

Tall tidy slice of sausage lasagna with visible layers of pasta, pork tomato ragu and melted cheese on a plate

Why this lasagna outperforms the rest

This sausage lasagna proves that great cooking, recipes, bon apetit are as much about technique as they are about ingredients. The result is a tall, tidy slice that stays together instead of turning into a soupy mess. The secret is a flavor-forward pork sauce, a finely chopped vegetable base, careful noodle handling, and the right cheese blend so every layer sets up during baking and resting.

Wide shot of two presenters at a kitchen counter with a food processor, fennel bulb on a cutting board, knife, and a blue Dutch oven on the stove.

What makes the flavor

The recipe starts with 2 pounds of sweet Italian sausage with the casings removed. Browning the sausage in a tablespoon of extra virgin olive oil until it sizzles in its own fat creates rich pork flavor and a savory base for the tomatoes. A potato masher is a smart, low-effort tool to break the sausage into small pieces while it renders.

Instead of jumping straight to tomatoes, this lasagna builds a fine-textured sofrito inspired by bolognese. The sofrito is made in a food processor—fennel, onion, sage, garlic, fennel seed, and a pinch of red pepper flakes—pulsed until finely chopped. Fold the sofrito into the cooked sausage and let it soften for about four minutes before adding tomatoes.

cook chopping fennel next to a food processor to make a sofrito

Tomato blend

  • 28 ounces crushed tomatoes for texture
  • 15 ounces tomato sauce for smoothness

Bring the sauce up to a simmer, then let it sit off the heat while you prepare the noodles and cheese. This gentle finish keeps acidity balanced and lets the aromatics meld.

Cheese and noodle strategy

The cheese blend is essential to structure and flavor. Use a combination of:

  • 1 pound whole milk mozzarella for melting
  • 8 ounces provolone for tang
  • 4 ounces Pecorino Romano for a salty, sheepy punch
  • 1.5 teaspoons dried oregano to tie the cheeses together
glass bowl filled with shredded mozzarella while grated Pecorino is poured in from a processor

Shred mozzarella and provolone on the large holes of a box grater. Pulse the Pecorino in a food processor until it resembles coarse crumbs and then mix all three cheeses together. This trio provides creaminess and bite while helping the layers set up during baking.

For noodles, cook 17 lasagna noodles in 4 quarts of salted boiling water for about seven minutes—just shy of al dente—so they finish perfectly in the oven. Lay them out on a rimmed baking sheet, lightly spray with oil so they do not stick, and cut two noodles in half to fit a 13 by 9 inch pan.

Layering for structure

Assemble four layers in a 13 by 9 dish. The methodical layering is important for even slices:

  1. Line three whole noodles plus a half noodle to cover the length.
  2. Spoon and spread 1.5 cups of sauce evenly across the layer.
  3. Dollop 1/2 cup cottage cheese across the sauce and gently spread.
  4. Add 1 cup of the three-cheese mixture.
  5. Repeat for four total noodle layers.

Reserve about 2 cups of sauce and 2 cups of the cheese mixture to finish the top. This final flourish creates a bubbly, spotty brown crust when baked.

Measuring cup pouring sausage tomato sauce onto lasagna noodles in a red baking dish

Top tips for a perfect bake

  • Cover the dish tightly with foil sprayed side down so the cheese does not stick. Bake at 375 degrees for 30 minutes covered, then remove the foil and bake another 30 minutes until bubbly and browned.
  • Let the lasagna rest. A long rest after baking is critical to allow the layers to settle and congeal so slices hold their shape.
  • Use kitchen shears to trim noodles and a spatula to support slices when serving.
Sweet, sweet fennel.

That small fennel note from the sofrito pairs beautifully with tender pork, giving each bite a subtle licorice brightness that lifts the whole dish.

Serving and storage

After the hour in the oven, allow the lasagna to sit for at least 20 to 30 minutes. It will remain hot inside but will slice into tall, confident portions instead of puddles on the plate. Leftovers keep well: refrigerate for up to four days or freeze individual slices for quick reheating.

This approach elevates every home cook’s expectations for Italian comfort food. Attention to each step—sautéing sausage, processing the sofrito, properly cooking and oiling noodles, balancing cheeses, and resting the finished lasagna—turns a once-tricky dish into a reliable favorite that celebrates cooking, recipes, bon apetit.

Try it when craving a crowd-pleasing baked pasta. The combination of technique and simple, bold flavors will have the family asking for seconds and the recipe becoming part of weekend rotations that celebrate cooking, recipes, bon apetit.

Tall slice of sausage lasagna lifted on a spatula showing neat layers and melted cheese

Mastering this lasagna rewards patience. From browning the pork to the final rest, each step contributes to an impressive slice that tastes like effort and love. Enjoy the result and savor the layers of flavor enhanced by thoughtful cooking, recipes, bon apetit.

This article was created from the video Make Sausage Lasagna that Holds its Shape | America's Test Kitchen with the help of AI.

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