Spicy Italian Sausage Lasagna

This Valentine’s Day my roommate and I wanted to make something special for our boyfriends. They aren’t the biggest fans of vegetables (actually hate them), and they love their meat. My boyfriend specifically is a huge fan of italian sausage, and anything that makes your mouth burn.

So after much collaboration, we decided to surprise them with some Spicy Italian Sausage Lasagna. The issue was that neither her nor myself had ever made lasagna before, and I always here how hard it is to make.

We googled and googled until we found 2 recipes that seemed like they would be a great place to start. We knew we wanted ground beef and italian sausage, and we knew that we didn’t want any veggies in the mix. For those of you cooking for extremely picky eaters, I would give our recipe a try!

For your reference, the recipe we followed the closest was one we found on The Pioneer Woman. Another recipe to reference is “The World’s Best Lasagna Recipe” found on allrecipes.com.


  • 1 lb Ground Beef (We bought Amana beef from Hy Vee)
  • 1 lb Hot Italian Sausage
  • 2 cloves of Garlic, minced
  • 1/2 cup Onion, minced
  • 2 cans (14.5 ounce) Whole Tomatoes
  • 2 cans (6 ounce) Tomato Paste
  • 2 tablespoons Dried Parsley
  • 2 tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Shredded Parmesan Cheese
  • 2 tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package no-cook Lasagna Noodles

In a large skillet or saucepan, combine ground beef, sausage, onion and garlic. Cook over medium-high heat until browned. Drain all the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for about 35 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well.

Arrange 4 no-cook lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Cook at 350-degree oven for about 35 minutes, or until the lasagna top is bubbly.

By the time I snapped a photo, the pan was more than half way gone!

By the time I snapped a photo, the pan was more than half way gone!


I am an advocate for super saucy lasagna and pasta. I always get a little worried taking recipes from online because you never really know if they will have enough sauce or not, but this one was perfect!

It was just the right amount of spicy, and the meat went really well together with the cheese mixture. By the time I went to take a picture the pan was half gone!

I definitely recommend you try this one out. It took about an hour and a half to prepare and cook, and the ingredients didn’t break the bank!


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