There is something profoundly comforting about a bubbling, golden lasagna fresh from the oven. This Russian-style lasagna with sausages, or lazanya s kolbaskami, reimagines the classic Italian dish with a rustic, hearty twist. Instead of traditional ground meat, we use thinly sliced sausages that bring a smoky, savory depth to every layer. The creamy béchamel sauce, rich tomato notes, and gooey mozzarella create a symphony of textures. Whether you are feeding a crowd or simply craving a cozy weekend dinner, this recipe delivers soul-warming satisfaction with minimal fuss.
About This Recipe
This recipe originates from the acclaimed Russian food site Gastronom.ru, known for adapting international classics to local tastes. The key innovation here is replacing the labor-intensive ragù with sliced sausages——a brilliant shortcut that cuts cooking time without sacrificing flavor. The sausages are arranged in thin rounds, ensuring they cook evenly and integrate seamlessly with the pasta sheets. A quick, no-fuss béchamel sauce made from butter, flour, and cream replaces the traditional milk-based version, adding extra richness. The result is a indulgent, weeknight-friendly lasagna that still feels special enough for guests. For those who love experimenting with different kitchen tools, we recommend using a high-quality food processor for tasks like grating cheese quickly.
Ingredients
- 4 tablespoons tomato sauce
- 200 ml heavy cream (20% fat)
- 200 g mozzarella cheese
- 50 g unsalted butter
- 1 tablespoon all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- Butter for greasing the baking dish
- Approximately 8–10 dried lasagna sheets
- 300–400 g cooked sausages (your favorite variety, such as kielbasa or bratwurst), thinly sliced
For the best results, use whole milk mozzarella and a good-quality tomato sauce. If you prefer a homemade sauce, you can quickly blend canned tomatoes using an immersion blender for a smoother consistency.
Step-by-Step Instructions
- Preheat and prepare: Preheat your oven to 200 °C (400 °F). Grease a rectangular baking dish about 20 x 30 cm (8 x 12 inches) with butter. Thinly slice the sausages into rounds. Grate the mozzarella on a box grater. Set aside.
- Make the béchamel sauce: In a deep skillet or saucepan, melt 50 g of butter over medium heat. Add 1 tablespoon of flour and cook, stirring constantly, until the mixture turns a pale cream color——about 2 minutes. Slowly pour in the heavy cream while whisking vigorously to prevent lumps. Continue cooking for 1–2 minutes until the sauce thickens. Season with salt and freshly ground black pepper. Remove from heat.
- Assemble the first layer: Spread about one-third of the béchamel sauce evenly over the bottom of the prepared dish. Arrange 4 lasagna sheets on top (they may overlap slightly). Brush the sheets with tomato sauce, then scatter half of the sliced sausages over them. Drizzle with a little more béchamel.
- Build the layers: Repeat the layering process: lasagna sheets, tomato sauce, remaining sausages, and béchamel. Finish with a final layer of lasagna sheets. Spread the remaining béchamel sauce over the top, and sprinkle the grated mozzarella evenly across the surface.
- Bake covered: Cover the dish tightly with aluminum foil and bake for 20 minutes. This allows the pasta to steam and cook through without burning the cheese.
- Uncover and finish: Remove the foil and continue baking for another 20 minutes, or until the top is bubbly and golden brown. Let the lasagna rest for 5–10 minutes before slicing. Serve hot.
For perfectly even slices, invest in a sharp chef‘s knife. A spacious refrigerator can also help keep leftovers fresh for days.
Tips for Success
- Use no-boil lasagna sheets: Dried lasagna sheets work perfectly in this recipe because the béchamel and tomato sauce provide enough moisture during baking. If using fresh pasta, reduce the covered baking time by 5 minutes.
- Choose the right sausages: Smoked sausages like kielbasa or spicy Italian links add the most flavor. Avoid raw sausages that require pre-cooking; this recipe is designed for fully cooked varieties.
- Prevent a soggy bottom: Make sure the béchamel is thick enough before layering. If it feels too thin, cook it for an extra minute while stirring.
- Let it rest: Allowing the lasagna to rest after baking helps the layers set, making slices cleaner and more stable. A quality planetary mixer can be used to prepare larger batches of béchamel if doubling the recipe.
- Grate your own cheese: Pre-shredded mozzarella often contains anti-caking agents that affect meltability. Grating fresh mozzarella yields a creamier, more cohesive result.
Variations
This recipe is wonderfully adaptable. For a vegetarian version, replace the sausages with roasted eggplant slices or sautéed mushrooms. If you prefer a spicier kick, mix a teaspoon of red pepper flakes into the tomato sauce. For a gluten-free option, use gluten-free lasagna sheets and substitute the flour in the béchamel with cornstarch (mix with a little cold cream before adding). You can also experiment with different cheeses——try adding grated Parmesan or Pecorino Romano between layers for an extra savory punch. If you’re short on time, preparing the béchamel in an oil sprayer is not recommended, but you can batch cook the sauce ahead and refrigerate it.
FAQ
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover it with foil, and refrigerate for up to 24 hours before baking. You may need to add 10–15 minutes to the covered baking time since it starts cold.
Can I freeze the leftovers?
Yes, this lasagna freezes beautifully. Portion it into individual servings, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180 °C oven until hot.
What is the best type of sausage to use?
Fully cooked smoked sausages like kielbasa, bratwurst, or even chicken apple sausage work well. Avoid breakfast links or raw Italian sausage unless you pre-cook and drain them first.
Can I substitute the cream with milk?
Yes, but the sauce will be less rich. Use whole milk and add an extra tablespoon of butter to compensate. The texture may be slightly thinner, so cook the béchamel a bit longer.
Why did my lasagna turn out watery?
Watery lasagna is usually caused by insufficient béchamel thickness or overly wet tomato sauce. Cook the béchamel until it coats the back of a spoon, and if using a thin tomato sauce, simmer it until reduced. Also, ensure that the lasagna sheets are not too thick; quality brands like Barilla work well.
Do I need to cook the sausage before adding to the lasagna?
Only if the sausages are raw. For this recipe, we recommend using pre-cooked sausages. If you wish to use raw sausages, air-fry them until browned and slice them before layering.
Can I use a different type of cheese?
Certainly. Fresh mozzarella is traditional, but a mix of low-moisture mozzarella and provolone works great. For a more authentic Italian touch, add a layer of ricotta mixed with an egg.
This sausage lasagna is proof that comfort food doesn‘t need to be complicated. With its creamy sauce, smoky meat, and bubbling cheese crust, it is a dish that brings people together. Serve it with a simple green salad dressed with lemon vinaigrette, and enjoy the warm, savory embrace of homemade lasagna.
For more kitchen inspiration, explore our guide to the best chocolate covered raisins for a sweet finish, or learn about the best wall oven microwave combo with air fryer to upgrade your cooking setup. And don‘t miss our top espresso machine picks under $2000 for the perfect after-dinner coffee.
