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This is my family's lasagna recipe that I've always loved! I love that I can make it for immediate eating or freeze it to eat in the future! I also like to make it into smaller ⅓ disposable pans for drop off, with 1 pan cooked and ready to go, and the other two ready to go in the freezer for future meals!

Prep Time 1 hour
Cook Time 1 hour


  • 1 lb Italian sausage
  • 1 box box lasagna noodles
  • 2 Cups mozzarella cheese – shredded
  • 1-2 lbs sliced swiss cheese
  • 1 large jar pasta sauce
  • Fennel seed
  • Dried basil


  1. Preheat the oven to 350.

  2. Boil water and cook the lasagna noodles until soft. [I usually cook 12 to make 4 layers].

  3. While noodles are cooking, brown sausage in a pan over medium heat.

  4. Once sausage is brown, mix in pasta sauce and fennel seed over low heat. You can add as much fennel and basil as you like to taste! I probably do about a tablespoon of each!

  5. Once everything is cooked, put a small layer of the sauce on the bottom of a 9x13 pan.

  6. Begin layering - 3 noodles, sauce, swiss cheese. Repeat until you’ve used what you have, finishing with mozzarella on top!

  7. Top with mozzarella cheese.

  8. If cooking to eat immediately, cover with foil and bake for 45 minutes!

  9. If freezing or refrigerating for future cooking, cook for about 1 hour when you're ready to enjoy!