Lasagna Cucina

Lasagna Cucina

In this recipe:

based on 13 reviews
This Looks YUMMY!
20 min.
100 min.
8 Servings

Lasagna Cucina is a wonderfully delicious Italian home-style favorite. This recipe makes two (8- or 9-inch) panfuls. Eat one for dinner and freeze the other, so dinner is ready whenever you need it.


  • 1 package (8 ounces) lasagna noodles, prepared according to package directions
  • 8 ounces mild Italian sausage
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 cup water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1/2 teaspoon crushed dried basil
  • 1 container (15 ounces) ricotta cheese
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
  • 1 large egg
  • 3 cups (12 ounces) shredded mozzarella cheese, divided
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PREHEAT oven to 350° F.

CRUMBLE sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.

LAYER in one 13 x 9-inch or two 8- or 9-inch-square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.

BAKE for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.


and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.

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This turned out to be really yummy. It was a nice change from lasagna with hamburger meat. I made it in the two 8x8 casserole dishes and took one to a friend. We didn't have any leftovers! If you like sauce, then I would recommend doubling it.

- Jenny from Texas

The Perfect Lasagna!

This is the first lasagna I've made on my own, and it turned out perfectly. My family loved it, and even my picky 4-year old ate it! As my husband suggested, I will double the meat next time, probably supplementing the italian sausage (expensive!) with ground beef. Also, I had expected more sauce. I think I will double the sauce and have the extra on the side for people who like more sauce.

- Megan from Columbus, Ohio

Lasagna Magnifico

Lasagna is my favorite dish for dinner or supper. You can serve it on special days or just an average day for your family. I prefer to use less sausage and add half hamburger that has been fried with the grease poured off because most of my family doesn't care for sausage. The only way to make them eat it is to sneak it in the lasagna. I would like to welcome you to visit me at: for pictures of my family, good reading, and information about Fibromyalgia. I am learning what I can eat and not eat to that will cause me more pain later in the evening. Thank you for all of your recipies. I am going to try to make a lucious Sugar Pie like my Grandmother used to make for special ocassions.

- Tamara Lesley from Medway, Ohio

Very Good!

This recipe was very good and easy to follow. I used cottage cheese instead of ricotta and used no-boil noodles instead. The only change my husband would make, is to double the amount of sausage. I thought it was excellent!

- Alison from Wisconsin


I've tried a few different lasagna recipes, but i've never found one that really hit the spot...until now. I made a few substitutions though. Instead of using a cup of water, I used a half a cup of water and half a cup of white wine. I also used small curd cottage cheese instead of ricotta,(I can't stand ricotta cheese). It was wonderful, and I will make it again.

- Lori Robinson from Stuart, Florida

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 140
  • Total Fat: 15g (24% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 1200mg (50% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 9g
  • Protein: 28g
  • Vitamin A: 20% of DV
  • Vitamin C: 20% of DV
  • Calcium: 50% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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