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You can’t go wrong with my meaty, cheesy, 5 Cheese Sausage and Spinach Lasagna, with a quick homemade sauce and fresh spinach. My lasagna is quick, easy and cheesy- with a homemade sauce with the sausage cooked right in for extra flavor!

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Yum

Ever since I was a wee Sharon, I have loved me some lasagna. I mean, there are very few meals I find as comforting as a slab of slightly sweet, tangy and CHEESY lasagna. But over the years, I have struggled to find the perfect recipe and flavor profile.

slice of lasagna

Recipes I have tried were overly simple and bland, or too complicated; not sweet enough, or almost dessert-like. Even when I found one I was willing to settle for, my number one food critic boyfriend would tell me it just didn’t take him to “flavortown.”

ingredients sausage egg ricotta canned tomatoes

Making the perfect lasagna

Fueled with determination to overcome my lasagna plight, I set out on a quest to concoct my perfect lasagna. First, it (of course) had to be cheesy. It had to have a sauce that straddled the line of savory and sweet. Last but not least, it had to have the perfect cheese combo and texture- not too wet, but not too dry. Not too sweet, but not too salty.

naked sausage lasagna

So one day, I had my Chef Frankenstein moment, and BEHOLD- I had developed my dream lasagna. After employing a few unorthodox methods, such as cooking onions with sugar, dry basil and spicy Italian sausage- the sauce was the perfect balance of sweet and tangy.

Keeping it easy- mixing the cheeses for the perfect bite

Instead of layering the cheeses, I made a cheese mixture (a blend of fresh mozzarella, parmesan, Romano, asiago and ricotta) with a few choice seasonings (nutmeg, for one) and an egg to bind them all together. I finished the whole thing off with EVEN MORE CHEESE and a drizzle of olive oil, and my favorite lasagna ever was born.

The ultimate test was getting my live-in food critic’s approval. And the verdict? He LOVES it!

This lasagna is downright delicious, and the stuff dreams are made of. Best of all, this 5 Cheese Sausage and Spinach Lasagna is super easy to pull together. The sauce cooks in about 20 minutes, and I use oven-ready lasagna noodles (I like the ones with the curly edges). You can also leave the sausage out entirely and double up on spinach for a meatless Monday treat!

My favorite way to serve this lasagna with some homemade garlic bread, and a classic salad. Mangia!

closeup sausage lasagna

Want to give this recipe a try?

If you make my 5 Cheese Sausage and Spinach Lasagna, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great dinner ideas? Why not try my Easy Baked Eggplant Parmesan, Red Pepper Cream Sauce, Instant Pot Tuscan Sausage, Farro and White Bean Soup, or my Spicy Muffuletta Oven Panini!

5 Cheese Sausage and Spinach Lasagna

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dinner, Holiday
Keyword: asiago cheese, homemade pasta, lasagna, mozzerella, parmesan, sausage, spinach
Servings: 10

Ingredients

Sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 tbsp dry basil
  • salt and pepper, to taste
  • 1 tbsp sugar
  • 4 spicy Italian sausage links, casing removed
  • 1 28 oz tomato purée
  • 1 cup red or white wine (such as Cabernet or Pinot Grigio)
  • 1 tbsp garlic powder
  • 1 tbsp tomato paste

Cheese/Spinach Filling

  • 1 tsp olive oil (for sautéing spinach)
  • 1 cup fresh baby spinach
  • 15 oz whole milk ricotta cheese
  • 1 1/2 cups Parmesan/Romano/Asiago cheese blend, grated*
  • 1 8 oz fresh mozzarella ball, torn into small pieces
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/8 tsp fresh grated nutmeg
  • 1 tbsp fresh basil leaves, chopped or torn into small pieces
  • 1 egg, beaten

Assembly/Topping

  • 1 12 oz box oven-ready lasagna noodles (may have extra)
  • 1/2 cup Parmesan/Romano/Asiago cheese blend, grated*
  • 8 oz fresh mozzarella ball, torn into small pieces
  • 1/4 cup asiago cheese, shredded
  • 1 tbsp olive oil
  • cooking spray

Instructions

  • Preheat oven to 350 degrees. Grease a deep 9×12 casserole dish with cooking spray and set aside.
    2. In a small frying pan, add 1 tsp of olive oil and heat over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer cooked spinach to a large mixing bowl to cool.
    3. Make your sauce. In a 5 quart saucepan over low heat, heat 2 tbsp olive oil. Add chopped onions and sauté until mostly softened and translucent, about 5 minutes. Add 1 tbs dry basil (reserve remaining tbsp for later), sugar, and salt and pepper to taste. Cook over low heat until just fragrant, about 2 minutes.
    4. Bring heat up to medium and add sausage to pan, crumbling as you go with a wooden spoon or spatula until cooked through and no more pink is present, about 5 minutes. Add whole can of tomato purée, 1 cup wine, additional 1 tbsp dry basil, 1 tbsp garlic powder, 1 tbs tomato paste, and salt and pepper to taste. Return heat to low, cover, and continue to cook, (stirring occasionally) for 10 minutes.
    5. While your sauce finishes cooking, get your cheese mixture ready. To the bowl with your wilted spinach, add ricotta, 8 oz torn mozzarella, 1 ½ cups Parmesan/Romano/Asiago cheese blend, red pepper flakes, salt, pepper, nutmeg, fresh basil and 1 beaten egg. Toss well to combine.
    6. Once sauce is finished cooking, ladle some into the bottom of the greased dish to coat the bottom. Layer 3-4 lasagna noodles over the sauce (overlapping if necessary), and using a spatula, spread half of the cheese mixture over the noodles. Add another layer of noodles and spread the remaining half of the cheese mixture over them. Add a final layer of noodles and ladle sauce over until all noodles and edges are well covered (you may have extra sauce left over, be careful not to overfill the pan!).
    7. Top your lasagna. Layer the remaining 8 oz torn mozzarella, ½ cup Parmesan/Romano/Asiago cheese blend, and shredded asiago over the top. Drizzle with a bit of fresh olive oil (about a tbsp), and bake, covered with foil for 30 minutes.
    8. After 30 minutes, uncover the lasagna and bake an additional 30-40 minutes on top rack, until cheese is browned and bubbly on top. Allow Lasagna to cool for at least 20 minutes before serving.

*Substitutions:

The Parmesan/Romano/Asiago blend can be subbed for grated parmesan.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.