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Pappardelle Lasagna

Updated: Mar 5, 2022

I love using my springform pan for making lasagna. It makes it so easy to cut a nice slice. Tomorrow morning I will cut a few slices for the freezer. I used my cupcake tin and froze some extra sauce for the reheat.


1 pound sweet Italian sausage

½ cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

½ cup water

2 tablespoons white sugar

1 ½ teaspoons dried basil leaves

1 teaspoon Italian seasoning

1 ½ teaspoons salt, divided, or to taste

¼ teaspoon ground black pepper

4 tablespoons chopped Italian parsley

1 Bag Pappardelle Pasta

16 ounces ricotta cheese

1 egg

1 pound mozzarella cheese, sliced

¾ cup grated Parmesan cheese


In a Dutch oven, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.

Fry up Sausage meat in skillet with a splash of olive oil until browned. Drain on paper towels.

Bring a large pot of lightly salted water to a boil. Cook Pappardelle pasta in boiling water for 8 minutes, el dente. Drain and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, a 1/2 teaspoon salt and blend.

Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups of sauce in the bottom of a Springform Pan. Put a handful of drained pasta over sauce. Spread with about 4 Tbsp of the ricotta cheese mixture.

Sprinkle mozzarella cheese on top. Spoon sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese and sausage. I also had a couple of meatballs which I added.

Repeat layers, and top with remaining mozzarella and Parmesan cheese.

Cover pan with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 30 minutes. Cool for 10 minutes in pan before releasing the latch on the springform pan.


Yummy!! The garlic bread I used a mixture of butter, garlic, garlic salt, parsley, black pepper and grated Romano cheese.

Some frozen sauce pucks from my cupcake pan and 2 slices for the freezer.


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