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Three Cheese + Sausage Lasagna (No Ricotta)

I love this three-cheese and sausage lasagna! It’s the ultimate comfort food โ€“ perfect for cozy family dinners or when you have a large group to feed. It’s budget-friendly, freezer-friendly, and delicious for any day of the week.

The best part? I can make a big batch and freeze the extra, making future dinners even easier. It’s my go-to comfort food; now it can be yours, too. Whether planning for a busy weeknight or prepping for the freezer, this lasagna is guaranteed to be a new favorite. Give it a try; it might become a staple in your dinner rotation.

It’s the perfect pasta dinner recipe for when you want something extra hearty.

cllose up view of cheesy lasagna

Three Cheese and Sausage Lasagna without Ricotta

Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Serving Size 10 people

Ingredients 

For the sauce:

  • 1 pound sweet Italian sausage (casings removed)
  • 1 large onion (finely diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning (or a mix of dried basil and oregano)
  • ยผ teaspoon crushed red pepper
  • 1 28 ounce can of crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 1 ยฝ teaspoon salt
  • ยฝ teaspoon pepper

To make the lasagna:

  • 12 no-bake lasagna noodles
  • 1 15-ounce container of whole milk cottage cheese (OR sour cream)
  • 2 cups whole milk mozzarella (shredded)
  • 1 egg
  • ยผ cup parmesan cheese

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Instructions 

  • Cook the meat, onion, and garlic. Heat a large skillet over medium heat. Then, cook the sausage, breaking it apart with a spoon, until it's browned and fully cooked. Transfer the sausage to a large bowl, and pour out any excess grease from the skillet. In the same skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently to avoid burning.
  • Add the remaining sauce ingredients.ย Put the cooked sausage back into the skillet with the onions and garlic. Then, add the crushed tomatoes, diced tomatoes (with their juice), Italian seasoning, crushed red pepper, salt, and pepper. Mix everything together. Lower the heat and let the sauce simmer for 20-30 minutes, stirring from time to time, until it thickens and the diced tomatoes have softened slightly. If you're using fresh herbs like basil, add them at the end of the simmering time.
  • Make the cheese layer. In a medium bowl, combine the cottage cheese (or sour cream), 1 cup of the shredded mozzarella, and the beaten egg. Season with ยผ teaspoon each of salt and pepper. Mix well until all ingredients are thoroughly combined.
  • Assemble the lasagna. Preheat the oven to 350ยฐF (175ยฐC). Then, brush a 13 x 9-inch baking dish with olive oil. Next, spread 1 cup of the tomato sauce evenly over the bottom of the prepared dish. Place 3 lasagna noodles on top of the sauce. Spread ยผ of the cheese mixture over the noodles, followed by 1 tablespoon of Parmesan cheese. Repeat this layering process 3 more times, ending with a layer of sauce. Sprinkle the remaining 1 cup of shredded mozzarella and the remaining tablespoon of Parmesan cheese over the top.
  • Bake. Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is melted and golden brown. Allow the lasagna to stand for 15 minutes before slicing and serving.

Notes

Use freshly grated mozzarella and Parmesan cheese rather than pre-grated ones for better flavor. Pre-grated cheese often has additives that stop it from melting smoothly.
Let the egg come to room temperature before adding it to the cheese mixture to help it blend more smoothly throughout, creating a better texture.
Even if you’re using no-bake lasagna noodles, be cautious not to overcook the lasagna. If your oven heats up quickly, consider checking it 5 minutes before the recommended time to make sure the noodles donโ€™t become too soft.
It’s crucial to let the lasagna sit for at least 15 minutes after baking. This makes it easier to cut and helps the flavors blend together, making each bite more delicious.
Feel free to include your favorite fresh herbs, like basil or parsley, in the cheese mixture for an extra pop of flavor. You can also try a combination of hot and sweet Italian sausage if you enjoy a bit of spiciness.
Calories: 278kcal | Carbohydrates: 8g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 594mg | Potassium: 403mg | Fiber: 2g | Sugar: 4g | Vitamin A: 382IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 2mg

More Tips:

After cooking the sausage, make sure to get rid of as much grease as you can. Too much grease can make the lasagna too oily, affecting its texture and taste. If youโ€™re looking for another recipe that makes great use of sausage, try my Sausage Zucchini Skillet Recipeโ€”a flavorful one-pan dish thatโ€™s quick and easy to prepare.

When browning the sausage, make sure to break it up into small pieces as it cooks to ensure they’re evenly browned and fully cooked. Avoid crowding the pan to get a nice sear and enhance the flavor. If you’re unsure about how to tell when meat is properly cooked, check out this guide on how to determine if meat is done for more tips.

When putting together the lasagna, try to spread the sauce and cheese layers evenly. This ensures that each slice has a good balance of flavors and textures.

Taste the sauce before assembling the lasagna. Adjust the seasoning to your liking if it needs more salt or spice. Keep in mind that the sauce is the main flavor of the dish.

To prepare in advance, assemble the lasagna completely, then cover and refrigerate for up to 1 day. Alternatively, you can freeze the unbaked lasagna for up to 1 month. When you’re ready to bake, if it’s frozen, thaw it in the refrigerator overnight before baking as directed.

Place the lasagna dish on a baking sheet before placing it in the oven. This will catch any potential spills or bubbling, saving you from cleaning up a messy oven.

dish of baked lasagna with side salad and green tea towel nearby

Serving Suggestions

Serve this lasagna with garlic or crusty bread, Caesar salad, roasted vegetables, and Caprese salad, and finish with a slice of tiramisu for dessert.

For a great appetizer to serve alongside, try my Hot Spinach Dip with Parmesan Toppingโ€”itโ€™s rich, creamy, and pairs perfectly with this hearty dish.

When putting together this lasagna, a few important tools and ingredients can greatly impact the final dish. Here are some to keep in mind:

italian sausage. tomato puree, tomato paste. oil, dried oregano, and salt on white tile background
  • No-Boil Lasagna Noodles: These are available in the pasta aisle and save time by eliminating the boiling step, making the assembly much faster. You can replace no-bake lasagna noodles with regular ones that have been boiled according to package instructions.
  • Extra Virgin Olive Oil: This oil adds a rich flavor to the sauce and is best found in the oils section. Itโ€™s worth using high-quality oil as it enhances the overall taste.
  • Whole Milk Cottage Cheese or Sour Cream: Both can be found in the dairy section, usually near the yogurt. They provide the lasagna with a creamy texture without the graininess that ricotta can sometimes have. You can use ricotta cheese instead of cottage cheese or sour cream for a more traditional lasagna.
  • Shredded Whole Milk Mozzarella: Whole milk mozzarella melts better and offers a richer flavor than part-skim varieties. You can find it pre-shredded in the cheese section, but shredding your own from a block often yields better results. You can use part-skim mozzarella as an alternative, although the lasagna may be less creamy. If youโ€™re in the mood for more cheesy comfort food, youโ€™ll love my Cast Iron Skillet Mac and Cheeseโ€”itโ€™s creamy, cheesy, and made entirely in a cast iron skillet for extra flavor.
  • Sweet Italian Sausage: Found in the meat section or at the butcher counter, this sausage adds authentic Italian flavor to the dish. If you don’t have sweet Italian sausage, you can substitute it with ground beef, ground turkey, or a mix of meats for a different flavor. If you want more sausage dinners, check out my Stuffed Peppers recipe.

Having these tools and ingredients on hand will help make sure your lasagna turns out perfectly every time.

Troubleshooting and Help

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day ahead and keep it in the fridge until you’re ready to bake. If you want to prepare it even further in advance, you can freeze itโ€”just thaw it in the fridge overnight before baking.

What if I can’t find whole milk cottage cheese?

No worries! If you can’t find whole milk cottage cheese, you can use ricotta cheese for a more traditional lasagna or even sour cream. Both will give you that creamy texture weโ€™re after.

Can I add more vegetables to the sauce?

Definitely! Feel free to add chopped spinach, bell peppers, or mushrooms to the sauce. Just sautรฉ them along with the onions to cook off any extra moisture.

How do I know when the lasagna is done?

The lasagna is done when it’s bubbling around the edges, and the cheese on top is melted and slightly golden. If you’re unsure, you can insert a knife in the center to check if it’s heated through.

Can I use regular lasagna noodles instead of no-bake?

Yep, just boil them according to the package instructions before layering them in the lasagna. Make sure to drain them well so they donโ€™t add extra moisture to your dish.

I hope this helps! If you have any other questions, feel free to ask!

Storage Instructions

If you have any leftover lasagna, you can store it in a sealed container in the fridge for up to 4 days. To heat it, use the microwave for individual servings or warm it in the oven at 350ยฐF until heated.

Lasagna can also be frozen. If you want to freeze unbaked lasagna, assemble it, cover it tightly with plastic wrap and then aluminum foil, label it with the date, and freeze it for up to 3 months.

When you’re ready to cook it, defrost it in the fridge overnight and then bake at 350ยฐF for 60-75 minutes. Remove the foil during the last 15 minutes to let the top brown.

If you want to freeze baked lasagna, let it cool down completely, wrap it tightly in plastic wrap and aluminum foil, and then freeze it for up to 3 months.

To reheat, thaw it in the fridge overnight and bake at 350ยฐF for about 45 minutes or until it’s heated.

One important thing to remember is to use a dish safe for the freezer, which can go from the freezer to the oven if you’re planning to freeze it.

There you have it โ€“ a simple lasagna recipe perfect for busy weeknights or lazy weekends. With its delicious flavors and easy prep, itโ€™s a recipe you can always count on, whether hosting a crowd or having a relaxed family dinner. So go ahead and give it a try โ€“ I’m confident you’ll love it just as much as I do.

If you love hearty, comforting meals like this lasagna, you might also enjoy my Creamy Sausage and Tortellini Soup. Itโ€™s another easy-to-make dish thatโ€™s perfect for cozy nights at home.

a close up photo of Three Cheese and Sausage Lasagna (without Ricotta)
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




8 Comments

  1. 5 stars
    My son in law doesn’t like ricotta or cottage cheese but we still use cottage cheese in lasagna and he loves it. A lot of men don’t like anything tomatoey but they’ll scarf up chili, pizza etc. My daughter keeps cottage cheese containers to put her favorite leftovers in cause he won’t look in them ๐Ÿ˜„

  2. 5 stars
    Absolutely the best! My family doesn’t care for the texture of ricotta and I have made a similar version of this recipe for decades. The cottage cheese is a BIG win in our house! Thanks for sharing your delicious recipe!

  3. This is a blog to watch for sure. I think you have a really awesome writing style by the way. Very easy to read. Your blog design is so clean too! Thank you all the hard work!

  4. My husband also hates ricotta. He says it’s the texture. I have always made lasagna with no bake noodles and cottage cheese. No bake noodles are really good! The cottage cheese doesn’t bother my husband in the lasagna, but he won’t eat it plain. Go figure!