Triple Cheese Spinach and Sausage Lasagna Recipe

Name: Triple Cheese Spinach and Sausage Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 tablespoons olive oil; 1 onion, chopped; 2 -3 tablespoons minced fresh garlic; 3 carrots, peeled and finely chopped (chop about 1/4-inch pieces); 7 -10 ounces Italian sausages, casings removed (preferably spicy); 12 lb ground beef or 12 lb pork; 2 teaspoons dried red pepper flakes (or to taste, add in more for extra spicy); 2 (28 ounce) cans crushed tomatoes; ½ cup tomato paste; 2 teaspoons dried basil; 1 -2 tablespoon dried oregano; 2 tablespoons light brown sugar; 1 -2 small bay leaf; salt and pepper; 2 (15 ounce) containers ricotta cheese; ¾ cup grated parmesan cheese; ¼ cup grated mozzarella cheese; 1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only HALF of the package); 2 eggs, slightly beaten; salt and black pepper; 15 lasagna noodles (cooked to ONLY firm-tender, do not over-cook the pasta!); 14-⅓ cup grated parmesan cheese (or to taste); 5 -6 cups grated mozzarella cheese

Try this homemade Triple Cheese Spinach and Sausage Lasagna recipe the whole family will love. Made with onion, fresh garlic, carrots and Italian sausag…

This Triple Cheese Spinach and Sausage Lasagna relies on simple, everyday ingredients such as olive oil, onion, chopped, minced fresh garlic and ground beef or 12 lb pork. It comes together quickly and makes 4 servings, at about 7860 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

3 -4 tablespoons olive oil
1 onion, chopped
2 -3 tablespoons minced fresh garlic
3 carrots, peeled and finely chopped (chop about 1/4-inch pieces)
7 -10 ounces Italian sausages, casings removed (preferably spicy)
12 lb ground beef or 12 lb pork
2 teaspoons dried red pepper flakes (or to taste, add in more for extra spicy)
2 (28 ounce) cans crushed tomatoes
½ cup tomato paste
2 teaspoons dried basil
1 -2 tablespoon dried oregano
2 tablespoons light brown sugar
1 -2 small bay leaf
salt and pepper
2 (15 ounce) containers ricotta cheese
¾ cup grated parmesan cheese
¼ cup grated mozzarella cheese
1 (10 ounce) package frozen spinach, thawed and well-drained (squeeze out any moisture with hands, use only HALF of the package)
2 eggs, slightly beaten
salt and black pepper
15 lasagna noodles (cooked to ONLY firm-tender, do not over-cook the pasta!)
14-⅓ cup grated parmesan cheese (or to taste)
5 -6 cups grated mozzarella cheese

1
Prepare this sauce up to 3 days ahead to blend flavors; heat oil in a large heavy saucepan over medium heat.
2
Add in onions, chopped carrots, garlic and dried chili flakes; saute for about 10-12 minutes.
3
Add in ground beef and the sausage meat, cook, stirring with a wooden spoon, breaking up the meat for about 6-7 minutes.
4
Add in all remaining ingredients; stir to combine.
5
Season with salt and pepper.
6
Cover and simmer for about 45 minutes, stirring occasionally; cool and refrigerate overnight.
7
For the filling: combine ricotta, mozzarella cheese, and about 3/4 cup grated Parmesan cheese in a bowl; mix well to combine, season with black pepper and salt.
8
Add in drained spinach, then mix in eggs.
9
Set oven to 350F.
10
Grease an 13x9-inch glass baking dish or one a little larger with high sides.
11
Spread about 1/2 cup (or a little more) sauce on the bottom.
12
Place 5 cooked lasagna noodles over the sauce (overlapping to fit in the dish).
13
Spread HALF of the ricotta/spinach mixture over the noodles.
14
Sprinkle about 2 cups grated mozzarella cheese evenly over the ricotta/spinach mixture.
15
Spoon about 2 cups (or more) sauce over the mozzarella cheese, spreading with a spoon to cover (the sauce will be slightly thick).
16
Repeat layering starting again with 5 noodles, then remaining ricotta mixture, about 2 cups mozzarella cheese and more sauce.
17
Arrange 5 more noodles over the sauce.
18
Spread more sauce over the noodles.
19
Sprinkle with about 1 cup grated mozzarella cheese, then sprinkle with about 1/3 cup grated Parmesan cheese (or to taste).
20
Cover with foil (at this point you can refrigerate up to 1 day ahead to bake later).
21
Bake for about 40 minutes.
22
Uncover and bake for another 35-40 minutes, or until bubbly.
23
Let stand about 10-15 minutes (or longer) before slicing.
24
Delicious!

7860

kcal

Calories

497

Fat

355

Carbs

477

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 -4 tablespoons olive oil, 1 onion, chopped, 2 -3 tablespoons minced fresh garlic, 3 carrots, peeled and finely chopped (chop about 1/4-inch pieces), and more.

Yes, Triple Cheese Spinach and Sausage Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
7860 kcal
Category
Pasta & Noodles

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