Sausage Cheese Lasagna

Nita Wilson


My family loves this recipe. I have used it since about 1979. It was published in a Farm Journal magazine that we received at that time. It is different than most lasagna recipes, because you use tomato soup as the sauce. Hope everyone enjoys.

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★★★★★ 1 vote
30 Min
30 Min


1 lb
pork sausage
10 1/4 oz
canned tomato soup
3 clove
garlic, crushed
1 1/2 tsp
dried oregano
1 1/2 tsp
dried basil
8 oz
pkg. lasagna noodles
2 c
shredded mozzarella cheese
16 oz
cottage cheese
1/4 c
grated parmesan cheese


1Brown sausage in a large skillet, stirring to crumble; drain off drippings. Stir in soup, garlic, oregano, and basil; mix well. Heat thoroughly.

2Cook noodles according to package directions; drain. Place three noodles in a lightly greased 13 x 9 x 2 inch baking dish. Layer 1/3 of meat sauce mixture, mozzarela cheese, cottage cheese and Parmesan cheese over noodles. Repeat layers two more times.

3Cover with aluminum foil; let stand for two hours or refrigerate overnight. Bake covered at 350 degrees for 30 minutes.

About this Recipe

Course/Dish: Pasta, Pork
Regional Style: Italian