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Fresh Pasta

Sausage Ragù Lasagna

Sausage Ragù Lasagna layers fresh egg pasta, a slow-cooked sausage ragù and velvety béchamel in a rich, traditional baked pasta.
Recipe Sausage Ragù Lasagna
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 50 minutes
  • Servings for 6 people

Let yourself be won over by the warm aroma and creamy richness of Sausage Ragù Lasagna, a dish that turns any lunch into a celebration of authentic flavors and moments to share. Picture a steaming pan ready to brighten your table: layers of delicate egg pasta sheets, a hearty meat and sausage ragù made with patience, a velvety béchamel that coats every bite and the finishing touch of melty cheese and grated Grana Padano, for a burst of flavor in every forkful.

This sausage ragù lasagna recipe is perfect not only if you want to impress your guests with a rich Sunday lunch, but also if you are looking for an easy one-dish meal, ideal for special occasions or a simple dinner with friends. Want to know how to make sausage lasagna just right? The secret lies in the quality of the ingredients, a generous dose of love in the kitchen and above all the slow cooking of the sausage ragù, which releases intense aromas and makes this creamy lasagna with béchamel and sausage truly unforgettable.

Wondering which ingredients you need for sausage lasagna and how to get a baked sausage ragù lasagna that is nicely browned on top and soft inside? Follow our easy sausage lasagna recipe to bring a true specialty to the table, perfect for sharing, with all the flavor of the most beloved traditions.

If you love rich combinations like this, also try Pumpkin and Sausage Lasagna, the hearty Autumn Lasagna, or treat yourself to Baked Pasta with Zucchini and Sausage Ragù and tempting Strozzapreti with Sausage Ragù. Now find out how to make sausage ragù for lasagna and follow this recipe step by step.

Ingredients for 6 people

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Method

  1. To make the Sausage Ragù Lasagna, start with the ragù. Wash, trim and coarsely chop the carrot, onion and celery.
  2. Pour the extra virgin olive oil into a large pot, add the chopped vegetables and sauté over high heat for 5 minutes, or until the vegetables are nicely golden.
    Sausage Ragù Lasagna, step 2: chopped carrot, onion and celery sautéing in olive oil
  3. After this time, remove the casings from the sausages and crumble them with your hands directly into the pot. Break up the sausage well with a wooden spoon and brown for another 5 minutes.
    Sausage Ragù Lasagna, step 3: crumbled sausage browning with the vegetables
  4. Deglaze with the red wine and keep cooking until the alcohol has completely evaporated. Add the tomato puree, season with salt, sprinkle with pepper and stir to combine. Cover with a lid and cook for another 10 minutes.
    Sausage Ragù Lasagna, step 4: sausage ragù cooking with red wine and tomato puree
  5. When the sausage sauce is ready, turn off the heat. Take a lasagna pan and spread a first layer of Béchamel.
  6. Arrange the egg lasagna sheets to line the whole pan and cover with a layer of sausage ragù. Cover with béchamel and sprinkle with a tablespoon of grated Grana.
    Sausage Ragù Lasagna, step 6: egg pasta sheets layered with sausage ragù, béchamel and grated Grana
  7. Starting again with the egg pasta sheets, repeat the previous step 5 more times, taking care to alternate the direction of the sheets each time.
  8. Once all the ingredients are used up, bake in a preheated conventional oven at 220 °C (425 °F) for 20 minutes. After this time, switch the oven to broil, raise the temperature to the maximum and cook for another 3 minutes.
  9. When the lasagna is golden and has formed the classic crust on top, take it out of the oven and let it rest for about 5 minutes. Then serve the Sausage Ragù Lasagna piping hot. Finally, remember to download our App with exclusive content and fewer ads!
    Lasagna with sausage ragù

Variations and Alternatives

For a meltier Sausage Ragù Lasagna, you can add a few layers of sliced scamorza, a mild Italian stretched-curd cheese.

Tips

Fresh pasta sheets should be blanched briefly before using, while dried ones can go straight into the oven: our advice is to follow the directions on the package.

For an even tastier Sausage Ragù Lasagna, we recommend using Homemade Fresh Egg Pasta and Homemade Béchamel.

Storage

Leftover Sausage Ragù Lasagna keeps in the fridge for a couple of days in an airtight container. If you prefer, you can freeze it before baking.

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