Classic Lasagna

Dinner Ideas for Roll Sausage

This classic lasagna recipe boasts timeless appeal with layers of perfectly cooked pasta, rich and savory Jones roll sausage, hearty marinara and gooey melted cheese. It’s comforting aroma and well balanced flavors create a satisfying and indulgent experience for a special weeknight dinner or your next gathering.

30 mins
Prep Time
1 hr
30 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
2 (16 oz.) packages

Jones Dairy Farm All Natural Pork Roll Sausage


Medium onion, finely diced


Large garlic cloves, minced

1 ½ teaspoons

Salt, divided

48 oz.

Marinara sauce

2 teaspoons

Italian seasoning

2 teaspoons

Garlic powder

1 pound

Whole milk ricotta

4 cups

Shredded mozzarella, divided

1 cup

Shredded parmesan cheese


Large egg

1 teaspoon

Garlic powder


Lasagna noodles (no boil)


  1. Heat oven to 350°F.

  2. Brown sausage in a Dutch oven or large high-sided skillet over medium-high heat. Use a wooden spoon to break up the sausage. Cook the sausage until brown and cooked through. Reduce heat to medium and add the onion, garlic and 1/2 teaspoon salt. Sauté for 4-5 minutes, until onion begins to soften.

  3. Add marinara sauce, Italian seasoning and 1/2 teaspoon salt. Stir to combine. Bring to a boil and reduce to a simmer. Cover and let the sauce cook while you make the ricotta mixture.

  4. Mix ricotta, 2 cups mozzarella, parmesan, egg, garlic powder and 1/2 teaspoon salt in a medium bowl. Stir to combine.

  5. Spray a 9×12 baking dish with non-stick cooking spray or brush with olive oil. Spread 1 1/2 cups sauce on the bottom of the baking dish. Layer with three lasagna noodles. Use a fourth noodle to fill in the gap at the bottom if there is one. Break the noodles to size. Spread another 1 1/2 cups sauce over the layer of noodles. Dollop half of the ricotta mixture. Use an offset spatula or back of a spoon to gently spread the ricotta in an even layer. Sprinkle with 1 cup of mozzarella.

  6. Lay another three noodles on top of the ricotta and mozzarella. Again, use a fourth noodle to fill in the gap at the bottom if there is one. Spread 1 1/2 cups meat sauce over the layer of noodles. Dollop the remaining half of the ricotta mixture. Use an offset spatula or back of spoon to gently spread the ricotta in an even layer.

  7. Lay one last layer of lasagna noodles. Spread the remaining meat sauce on top. Sprinkle with remaining mozzarella cheese.

  8. Spray a large piece of foil with non-stick cooking spray. Cover the lasagna and bake for 45 minutes.

  9. Remove the foil and increase the temperature in the oven to 375°F. Bake until the cheese is golden brown and the lasagna is bubbling.

  10. Let the lasagna sit for at least 20 minutes before slicing. Enjoy!

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