Recipe Details

Lasagna with Spicy Pork Italian Sausage

Prep Time: 45 minutes
Cook Time: 2 hours, 20 minutes
Servings: 10


Cook to 145 F with 3 minute rest


1 1/4 pounds lean ground pork
1/2 cup minced fresh parsley, plus 1/2 cup roughly chopped fresh parsley or basil
1/4 cup minced onion, plus 1 onion, diced
2 teaspoons paprika
2 teaspoons fresh thyme leaves
1 teaspoon ground fennel seed
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
7 cloves garlic, minced, divided
1 tablespoon olive oil
2 cups white mushrooms, sliced
1 28-oz can crushed tomatoes
1 14 1/2-oz can diced tomatoes
1 6-oz can tomato paste
1 cup dry red wine
2 teaspoons Italian seasoning
1 15-oz container low-fat ricotta cheese
1 large egg
12 ounces no-boil lasagna noodles
9 ounces part-skim mozzarella cheese, finely shredded
1 ounce Parmesan cheese, shredded

Cooking Directions

In a large bowl, combine the pork, minced parsley, minced onion, paprika, thyme, fennel, red pepper flakes, salt, black pepper and half the garlic. Set aside in the refrigerator.

In a large saucepan or small stockpot over medium heat, warm the oil. Add the diced onion, mushrooms and remaining garlic and cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in all the tomatoes (with their juices), wine and Italian seasoning. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.

After about 45 minutes, in a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 6 to 7 minutes.

Stir the cooked pork mixture into the tomato mixture, cover and simmer for 10 minutes.

Meanwhile, preheat the oven to 375 degrees F. In a medium bowl, combine the ricotta, egg and roughly chopped parsley or basil. Set aside.

Spray a 9x13-inch pan with nonstick spray and arrange 1/3 of the noodles on the bottom of the pan. Spread 1/3 of the tomato sauce over the noodles. Top with 1/3 of the ricotta mixture and 1/3 of the mozzarella. Add two more layers of noodles, tomato sauce, ricotta mixture and mozzarella. Top with the Parmesan cheese and bake uncovered until browned and heated through, 35 to 40 minutes.

Serves 10

Courtesy of Danica Pike,

Serving Suggestions

Naturally, this lasagna would be wonderful served with an antipasto salad and garlic bread. To simplify the recipe, you can substitute sweet or hot Italian sausage for the pork and its spice blend.

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About the Cut: Ground Pork

Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 

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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.

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Buying, Handling & Storage Tips

Originally sealed, prepacked ground pork will keep in the refrigerator for 1-2 days. If you do plan on keeping the raw, fresh pork longer before cooking it, store it well wrapped in the freezer. Cooked leftovers can be kept in the fridge for 4-5 days.

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Butcher's Tips

To make a ground pork patty gently mix ground pork with desired seasonings, and then separate into individual amounts for each burger. Using both hands, shape the ground pork into circular patties about three quarters of an inch in thickness. Then, fry or grill your handmade creations for all to enjoy!

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