Ground Pork Sausage Recipes for Dinner: With Three-Cheese Lasagna

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Three-Cheese Lasagna

Sausage is a popular food available in plenty of varieties. It can be made of different types of meat. Sometimes they are combined to achieve the best taste.

If there is only meat of high quality with minimum of additional ingredients, we can speak about health benefits of this meal. But in general, you should understand that the sausage is usually rich in fat and caloric. It is not the best choice when you are trying to get rid of excess pounds. Still you are welcome to follow our recipe because once everybody can afford the sausage without including it in regular meal plan.

As to lasagna it can also hardly be regarded as dietary meal. This Italian one-pot dish consists of layers one of each can be sausage – why not? All the filling is placed between the sheets of pasta. And there is a very important condition that is true for any recipe of lasagna – the better result is possible when there is plenty of the sauce in each layer. Make sure that it covers every piece of your dish if you do not want to get cracker-crunchy indigestible raw pasta. The first layer should the sauce. It will create the liquid environment for all the things.

Ground Pork Sausage Recipes for Dinner: With Three-Cheese Lasagna

Do you like lasagna? Perhaps everybody does in particular if it is cooked following one of the ground pork sausage recipes for dinner. This is an extremely nutritious dish that can be served without any side meal. It is all-sufficient.

Course Lunch & dinner
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6
Calories 2400 kcal


  • 1/2 pound pasta for lasagna
  • 3 tbsp olive oil
  • 1/2 pound sausage (sweet one)
  • 1 cup water
  • 4 piece garlic cloves
  • 1 can whole tomatoes
  • 2 tbsp butter
  • 1/4 cup basil leaves
  • 6 oz cheese (Italian Fontina)
  • 1/2 pound mozzarella
  • Parmigiano
  • Salt and pepper as you prefer


  1. Switch on the oven to preheat. 

  2. Take a pan and pour water in it, add salt and put over the heat.

  3. Place the lasagna noodles into the pan with boiling water and cook for about 5 minutes. The sheets should be not cooked completely. 

  4. Take out the sheets of the water and put them into cold water for 2 minutes. Drain and sprinkle with olive oil. Set aside.

  5. Now put a frying pan over the moderate heat, pour olive oil enough for cooking and add the sausage covering with a lad. You should turn the sausages only one time so that they get browned. Pour the water, cover again, and stew for about 5 minutes.

  6. Take another skillet of larger size and put it over the low heat adding the remaining olive oil and garlic. Cook for about 3 minutes. 

  7. Add the tinned tomatoes with juice to the golden garlic, continue cooking for 10 minutes more. Stir the mixture. 

  8. It’ high time to put the sausage into the frying pan with tomato sauce and stew them for 5 minutes. 

  9. Take the soaked sausage out of the sauce and put it to a plate breaking up into coarse pieces.

  10. The sauce should be left over the heat for approximately 12 minutes. Add pepper and salt. You have thick sauce now.

  11. Take a baking dish, grease it with butter and put 3 lasagna sheets on the bottom. 

  12. Spread a 1/4 cup of the tomato sauce using a spoon all over the noodle leaving the edges uncovered and sprinkle with Parmigiano-Reggiano cheese grated beforehand. 

  13. Now add pieces of mozzarella and Fontina evenly and some sausage. 

  14. Fold the free edges of lasagna noodles in the way they cover the filling partly. 

  15. Make new layer consisting of lasagna noodles, tomato sauce, mozzarella, Fontina, and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. 

  16. The bare pasta should be brushed with the butter and sprinkled with Parmigiano-Reggiano.

  17. Put the baking dish to the oven and bake during 20 minutes. The sauce should begin bubbling. 

  18. Increase the heat to 450 degrees F and cook for additional 7 minutes. The top should become brown.

  19. Remove the dish out of the oven and let the content rest for about 10 minutes. 

  20. Serve with scattered sliced basil on top.

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