clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Sausage Lasagna

  • Author: Meagan


This is adapted from Ina Garten’s ‘Barefoot Contessa Family Style’ and it’s super good!  Lots of flexibility as with any pasta, I usually ‘make a little more of everything’ and put a smaller casserole in the freezer.  Also consider using spinach or kale along with the basil – lots of greens totally work and then there’s no guilt about no salad! – enjoy!



1 onion, finely chopped AND 4 cloves of garlic, finely minced

1 1/2 lbs. chicken-apple sausage (about 5 large), casings removed – or turkey, or something spicy if that’s what you’d prefer but a bit sweet seems to compliment everything perfectly

1 can (796 mL) diced tomatoes

1 can (156 mL) tomato paste

1 bottle (700 mL) passata (strained tomatoes)

1/4 c. fresh parsley, chopped AND 1/2 c. fresh basil, chopped

1 package (300 to 500 g) of thawed and drained frozen spinach or kale – optional

1 t. EACH salt AND freshly ground pepper

1012 oven ready lasagna noodles (enough for 2 layers – fresh would still be my first choice)

2 c. (about 500 mL) ricotta cheese

1 c. EACH crumbled goat cheese AND freshly grated Parmesan cheese

2 eggs

3 c. grated mozzarella or the equivalent thinly sliced


Heat a bit of oil in a large skillet and saute the onion and garlic for a few minutes until softened.  Add in the sausage and cook until there is no longer any pink showing, stirring regularly to keep it broken up – this should take about 10 minutes.

Add in the diced tomatoes, tomato paste, passata, half of the parsley, the basil, salt and pepper, stir well and simmer uncovered for about 20 minutes until it’s all thickened up a bit.  Preheat the oven to 400.

In a large bowl, stir together the ricotta cheese, goat cheese, Parmesan and eggs (this is where I added my spinach), and set aside.  Grease your lasagna pan (I use an over-sized 9 x 13 lasagna casserole), and have the noodles ready.

To assemble, ladle 1/3 of the sauce into the casserole to cover the bottom then lay down 1 layer of noodles, 1 c. of the grated mozzarella (or 1 layer of thinly sliced), half of the ricotta mixture then another 1/3 of the sauce.  Follow with the second layer of noodles, 1 cup of mozzarella, the rest of the ricotta mixture and then the rest of the sauce.  I sprinkled the top with the last of the mozzarella and a little bit of extra Parmesan – but do this for the last 15 to 20 minutes of cooking time only.

Bake for an hour +, until the sauce is bubbling throughout (remember to add the cheese at the end).  Cook it longer if you’ve made it ahead and it’s cold, but watch to make sure it doesn’t get too brown.  Allow it to rest for 15 minutes before cutting into it.

  • Category: Sausage, Lasagna, Goat Cheese


From Meagan's Kitchen

One Comment

  • Fabiola says:

    Hi Meagan!
    Another fantastic recipe! I have been told that I can cook, but when it comes to Lasagna, I’m not very good. So I have been on a mission to find the perfect lasagna, and here it is. I made your recipe and I got applauds from both Orin and baby Eric. So thank you for the delicious recipe cause this one is a keeper for our household.


Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.