Italian Sausage Lasagna

If you love lasagna but aren’t a fan of ricotta, this Italian sausage lasagna is for you. It’s layered with a touch of creamy béchamel, a rich Italian sausage tomato sauce, and two kinds of cheese. It’s hearty, flavorful, and deeply comforting – the perfect baked pasta for cozy dinners and special occasions.

When I make a sausage lasagna, I like it saucy, rich, meaty, and over-the-top comforting – and that’s exactly what we have today. A show-stopping pan of lasagna when only hearty dinner will do.

• 1 tablespoon olive oil
• 2 pounds Italian sausage (hot, mild, or a combination)
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 medium yellow onion (peeled and root end removed)
• 4 large garlic cloves (peeled)
• 1 large green bell peppers (stem and seeds removed)
• 6 ounces tomato paste
• 2 (30-ounce) cans tomato sauce
• ¼ cup chopped parsley plus extra for garnish

• ¼ cup unsalted butter
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ¼ teaspoon kosher salt
• 1/4 cup all-purpose flour
• 1 cup whole milk

• 12 oven-ready lasagna noodles
• 8 ounces provolone cheese shredded
• 8 ounces shredded Parmesan cheese shredded