Lasagna with Italian Chicken Sausage
There is something wonderfully hopeful about a pan of lasagna sliding into the oven.
The kitchen begins to fill with the scent of garlic, tomatoes, herbs, and bubbling cheese. Someone wanders in to ask how much longer dinner will be. The table gets set a little earlier than usual because everyone knows what is coming. Few meals have the same way of gathering people together before the first slice is ever served.
Lasagna has been part of Italian cooking for centuries, with early versions tracing their roots to the region of Emilia-Romagna. As millions of Italian immigrants made new lives in the United States during the late nineteenth and early twentieth centuries, they brought treasured family recipes with them. Those recipes slowly found their way into American kitchens, where ingredients were adapted to what was available and affordable. Over time, lasagna became one of America's favorite baked pasta dishes, appearing everywhere from Sunday family dinners to church suppers, neighborhood potlucks, and holiday tables.
Like so many well-loved recipes, lasagna has continued to evolve from one generation to the next.
This version uses Italian chicken sausage in place of the traditional pork sausage or beef, creating a lighter meal without giving up the rich, savory flavor that makes lasagna so satisfying. Mushrooms, onions, and garlic cook down into the tomato sauce, adding another layer of flavor while stretching the filling in the practical way good home cooks have always done.
The cheese filling stays true to the comforting character of a classic lasagna. Cottage cheese, Parmesan, parsley, eggs, and mozzarella bake together into creamy layers that hold everything in place. As the lasagna bakes, the sauce settles into the pasta, the cheese melts into every corner, and the top turns beautifully golden around the edges.
Lasagna has always been one of those meals that rewards a little patience. It can be assembled earlier in the day before guests arrive or prepared ahead for a busy weeknight. It also freezes beautifully, making it a dependable recipe to tuck away for welcoming a new neighbor, helping a friend through a difficult week, or stocking the freezer before the holidays become busy.
From its beginnings in Italy to its place on dinner tables across America, lasagna has become one of those dishes that families continue to make their own. This version honors that tradition while adding a lighter touch with Italian chicken sausage, proving that even well-loved classics have room to evolve from one generation to the next.
Until next time, thank you for spending a little time with me. I hope you'll find a recipe to make, a story to enjoy, and maybe learn something new along the way. ♥️
Lasagna with Italian Chicken Sausage
PREP TIME: 30 MINUTES
COOK TIME: 40 MINUTES
OVEN TEMPERATURE: 350°F
SERVINGS: 8 servings
Ingredients:
1 1/2 lbs mild Italian chicken sausage links, chopped
1 teaspoon olive oil
3/4 cup mushrooms, chopped
2-3 garlic cloves, minced
1 medium onion, finely chopped
1 (28-ounce) can crushed tomatoes, undrained
2 (6-ounce) cans tomato paste
2 tablespoons fresh chopped basil or (1 teaspoon dried basil)
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 (12-ounce) package lasagna noodles
3 cups low-fat small curd cottage cheese
3/4 cup grated parmesan cheese
2 large eggs
2 tablespoons fresh chopped parsley or (1 teaspoon dried parsley flakes)
1 lb grated part-skim mozzarella cheese
Instructions:
- Cook Lasagna noodles until al dente. Drain and place in cold water until ready to use.
- Over medium heat add a splash of oil and brown Italian chicken sausage in a large skillet until cooked throughout. Add the mushrooms, onion, and garlic, sauté for about 5 minutes until soft. Add crushed tomatoes, tomato paste, basil, Italian seasoning, garlic powder, onion powder, paprika, and pepper, mix well. Simmer on low for 15-20 minutes, stirring occasionally.
- In a separate bowl combine cottage cheese, parmesan cheese, eggs, and parsley stirring well.
- Spread about 1/2 cup of meat sauce in a greased 13 x 9-inch baking dish. Then layer half of each; noodles, cheese mixture, mozzarella cheese, and meat sauce. Repeat layers as your baking dish allows.
- Cover your lasagna with foil, spray underside of foil with non-stick cooking spray, and bake it in a preheated 350°F oven for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. Let your lasagna stand for 10 minutes before serving so that it can set up and be easier to cut and serve.
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about the AUTHOr
Stasia Wimmer Boschetti is an American culinary writer and the founder of American Country Living, where she writes about recipes, home, and the traditions that shape everyday American life. With more than thirty years of experience in the kitchen and a background in catering, she explores the history behind the foods we keep making and the customs that keep them in use. She is also the founder of the American Country Living General Store, offering homewares, baking goods, and provisions for everyday life at home. She lives in Texas with her husband, family, and five rescued animals, where she continues to cook, write, and keep a well-loved home.
