I am not kidding when I say this is the Hot Italian Sausage and Beef Lasagna of your dreams! It is packed with the deep, savoury flavour of beef and hot Italian sausage, all tucked between velvety layers of creamy ricotta and fresh pasta.
Using fresh sheets gives this lasagna an incredible melt-in-your-mouth texture you just do not get from dried noodles. It is basically a big cheesy hug in a baking dish and the best part is you do not even have to boil the pasta.
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Why We Love This Recipe
- No-Boil Ease: Using fresh pasta sheets means you skip the big pot of boiling water and go straight to assembly.
- Superior Texture: Fresh pasta absorbs the sauce beautifully without becoming mushy or rubbery.
- The Perfect Kick: Hot Italian sausage adds a layer of depth and heat that plain ground beef just cannot match.
- Clean Slices: By thickening the sauce and resting the dish, you get those “picture-perfect” layers every time.
Ingredients
Meat Sauce
- Olive oil
- Onion
- Green bell pepper
- Celery stalk
- Garlic
- Lean ground beef
- Hot Italian sausage
- Fennel seeds
- Pasta sauce
- Tomato paste
- Italian seasoning
- Salt
- Black pepper
Ricotta Cheese Layer
- Ricotta cheese
- Egg
- Fresh basil
- Salt
- Black pepper
Pasta & Cheese
- Fresh lasagna sheets
- Mozzarella cheese
- Parmesan cheese
See the recipe card below for exact quantities.
Instructions
Build the Meat Sauce
Heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Cook 6 to 8 minutes until soft. Stir in the garlic and fennel seeds for 30 seconds. Add the beef and sausage, breaking it up with a spoon until fully browned. Drain any excess fat.
Stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 10 to 15 minutes. You want a thick sauce that “clings” to a spoon rather than running off it. Remove from heat.
Mix the Ricotta
In a medium bowl, stir together the ricotta, beaten egg, basil, salt, and pepper until smooth.
Assembly
Preheat your oven to 375Ā°F (190Ā°C). Lightly grease a 9 x 13 inch baking dish.
Layer 1: Spread 1 Ā¼ cups sauce on the bottom. Add a single layer of fresh pasta (slight overlap is okay). Spread ā of the ricotta mixture, Ā¾ cup mozzarella, and 2 tablespoon Parmesan.
Layer 2: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
Layer 3: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
Top Layer: Add pasta sheets, the remaining meat sauce, and the remaining mozzarella and Parmesan.
The “No-Burn” Baking Method
Cover the dish with a piece of parchment paper first, then cover tightly with aluminum foil. This prevents the acid in the sauce from reacting with the foil.
Bake at 375Ā°F (190Ā°C) for 30 minutes. Remove the foil and parchment; bake for another 15 to 20 minutes until the cheese is golden and bubbling.
Serving Suggestions
Serve with a crisp Caesar salad and warm garlic bread. For a garnish, top with extra fresh basil and a sprinkle of crushed chili peppers.
Resting
Let the lasagna rest for at least 20 minutes before cutting. This allows the pasta to set and ensures the layers stay together when served.
Tips & Substitutions
- Substitutions: If you cannot find hot Italian sausage, use mild sausage and add Ā½ teaspoon of red pepper flakes. For a vegetarian version, swap the meat for 1 lb of sautĆ©ed mushrooms and zucchini, just be sure to strain any excess water.
- Expert Tip: If your fresh pasta sheets are very long, trim them with kitchen shears to fit your pan exactly. Avoid “scrunching” them, as this leads to gummy spots.
Make Ahead Instructions
Option A: Assemble and Refrigerate (Best for Next-Day Dinners)
- Method: Assemble the lasagna completely in your baking dish.
- The Protective Layer: Place a layer of parchment paper directly over the cheese, then wrap the dish tightly with plastic wrap or foil. This prevents the “foil burn” spots and keeps the pasta from drying out.
- Timeline: Store in the refrigerator for up to 24 hours.
- Baking: Remove from the fridge 45 minutes before baking to take the chill off. Bake at 375Ā°F (190Ā°C) covered for 40 minutes, then uncovered for 15 to 20 minutes.
Option B: Freeze Before Baking (The “Anti-Soggy” Method)
- Why it works: Unlike store-bought frozen lasagnas that use pre-boiled noodles, our fresh pasta sheets act like a sponge. They absorb moisture as they bake, preventing the dish from becoming watery.
- Method: Assemble the lasagna in a freezer-safe dish (metal or disposable foil pans are best).
- Wrapping: Cover with parchment paper, followed by two tight layers of aluminum foil to prevent freezer burn.
- Timeline: Freeze for up to 3 months.
- Baking from Frozen: For the best texture, thaw in the refrigerator for 24 hours before baking. If baking directly from frozen, bake covered at 350Ā°F (175Ā°C) for about 1 hour and 15 minutes, then uncover and bake at 375Ā°F (190Ā°C) for 20 minutes until the center is steaming hot and the cheese is golden.
Storage & Reheating Tips
Refrigerator Storage
- Cooked Leftovers: Store cooled slices in an airtight container for 3 to 4 days.
- Tip: If you have individual slices, place a small piece of parchment between them so they do not stick together.
Freezer Storage (Cooked)
- Individual Portions: Cut the cooled lasagna into squares. Wrap each square tightly in plastic wrap, then place them all in a large freezer bag.
- Timeline: Stays fresh for up to 3 months.
How to Reheat
- Oven (Best for multiple slices): Place lasagna in a dish, add a splash of water or extra sauce to keep it moist, and cover with foil. Bake at 350Ā°F (175Ā°C) for 20 to 30 minutes.
- Microwave (Best for a quick lunch): Place one slice on a plate. Cut a small slit in the middle of the slice to help the center heat evenly. Cover with a damp paper towel and microwave on medium power for 2 to 3 minutes.
- Skillet Method (The “Chef” Trick): For a crispy edge, “fry” a slice in a non-stick skillet over medium heat with a tiny bit of olive oil. Cover with a lid to melt the cheese while the bottom gets crunchy.
Homemade vs. Costco (Kirkland) Lasagna: Which is Better?
Many readers ask how this compares to the famous Kirkland Signature Italian Sausage and Beef Lasagna. While the Costco version is a handy freezer staple, here is why fresh is best:
- Bold, Savoury Flavour: The Kirkland version is often sweet and mild. We use Hot Italian Sausage and fennel for a zesty, authentic depth.
- Silky Texture: Costco uses pre-cooked dried noodles. We use fresh pasta sheets that cook in the sauce for a tender, melt-in-your-mouth result.
- No More Soggy Slices: Frozen meals often turn watery. Our thickened meat sauce ensures your lasagna holds its shape perfectly.
- Total Quality Control: You choose the leanest beef, freshest basil and sauce, avoiding the preservatives found in processed options.
Equipment used for this sausage and beef lasagna: We built the sauce low and steady in the Hestan Culinary, Thomas Keller 12.5-inch Titanium Nonstick Skillet. From there, everything moved straight into the Hestan OvenBond 9 x 13-inch Baker. Hestan Culinary Ambassador. All opinions in this post are our own.
Loved This Meat Lasagna, Try These Recipes Next:
- Butternut Squash Lasagna Roll Ups
- Lasagna with Bacon and Sausage
- Lasagna Stuffed Garlic Bread
- Spicy Vegetable Lasagna
š Recipe
Hot Italian Sausage and Beef Lasagna With Fresh Pasta
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 1 green bell pepper finely diced
- 1 celery stalk finely diced
- 3 cloves garlic minced
- Ā½ lb lean ground beef 225 g
- Ā½ lb hot Italian sausage, casings removed 225 g
- Ā½ teaspoon fennel seeds lightly crushed
- 48 oz jars pasta sauce, the best quality you can find two 680 mL
- 3 tablespoon tomato paste
- 1 Ā½ teaspoon Italian seasoning
- Ā¾ teaspoon salt plus more to taste
- Ā½ teaspoon black pepper
Ricotta Cheese Layer
- 2 cups full-fat ricotta cheese
- 1 large egg lightly beaten
- Ā¼ cup fresh basil chopped
- Ā½ teaspoon salt
- Ā¼ teaspoon black pepper
Pasta & Cheese
- 14 to 16 oz fresh lasagna sheets (roughly 10 to 12 sheets) 400 to 450 g
- 4 cups shredded low-moisture mozzarella cheese divided
- 8 tablespoon finely grated Parmesan cheese divided
Instructions
Build the Meat Sauce
- Heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and celery. Cook 6 to 8 minutes until soft. Stir in the garlic and fennel seeds for 30 seconds. Add the beef and sausage, breaking it up with a spoon until fully browned. Drain any excess fat.
- Stir in the pasta sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer uncovered for 10 to 15 minutes. You want a thick sauce that "clings" to a spoon rather than running off it. Remove from heat.
Mix the Ricotta
- In a medium bowl, stir together the ricotta, beaten egg, basil, salt, and pepper until smooth.
Assembly
- Preheat your oven to 375Ā°F (190Ā°C). Lightly grease a 9 x 13 inch baking dish.
- Layer 1: Spread 1 Ā¼ cups of sauce on the bottom. Add a single layer of fresh pasta (slight overlap is okay). Spread ā of the ricotta mixture, Ā¾ cup mozzarella, and 2 tablespoon Parmesan.
- Layer 2: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
- Layer 3: Repeat (Sauce, Pasta, Ricotta, Mozzarella, Parmesan).
- Top Layer: Add pasta sheets, the remaining meat sauce, and the remaining mozzarella and Parmesan.
The “No-Burn” Baking Method
- Cover the dish with a piece of parchment paper first, then cover tightly with aluminum foil. This prevents the acid in the sauce from reacting with the foil.
- Bake at 375Ā°F (190Ā°C) for 30 minutes. Remove the foil and parchment; bake for another 15 to 20 minutes until the cheese is golden and bubbling.
Resting
- Let the lasagna rest for at least 20 minutes before cutting. This allows the pasta to set and ensures the layers stay together when served.
Serving Suggestions
- Serve with a crisp Caesar salad and warm garlic bread. For a garnish, top with extra fresh basil and a sprinkle of crushed chili peppers.
š¬Tried this recipe?
- We'd really appreciate aĀ rating and quick review!Ā It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips & Substitutions
- Substitutions: If you cannot find hot Italian sausage, use mild sausage and add Ā½ teaspoon of red pepper flakes. For a vegetarian version, swap the meat for 1 lb of sautĆ©ed mushrooms and zucchini; just be sure to strain any excess water.
- Expert Tip:Ā If your fresh pasta sheets are very long, trim them with kitchen shears to fit your pan exactly. Avoid "scrunching" them, as this leads to gummy spots.
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