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Johnsonville® Italian Sausage Lasagna Recipe

Johnsonville® Italian Sausage Lasagna Recipe photo by Johnsonville®

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Johnsonville® Italian Sausage Lasagna Recipe

Prep: 20 min. Cook: 40 min.

Yield: 6-8 Servings

20 40 60

Ingredients

12 lasagna noodles, uncooked
2 Tbsp. olive oil
1 pkg (16 oz.) Johnsonville® Italian Ground Sausage
1 medium onion
2 cloves garlic, chopped
1 jar (24 oz.) Classico® Four Cheese Pasta Sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated parmesan cheese
2 cups fresh spinach, lightly packed and chopped
2 cups shredded mozzarella cheese
1 tsp. dried oregano

Directions

Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, sauté the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
Add pasta sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, 1/4 cup of the parmesan cheese and the chopped spinach; set aside.
Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting. Yield: Serves 6-8.

Originally published as Johnsonville® Italian Sausage Lasagna in Johnsonville® Sausage

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Johnsonville® Italian Sausage Lasagna

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Reviewed on May. 07, 2013 by snogle81

Great recipe! My husband doesn't like spinach, so I used much less then the recommended 2 cups. (I estimate that I used closer to 1/3 or 1/2 cup, and I tricked him into unknowingly eating the spinach by chopping it really fine in the food processor and mixing it into the meat sauce.) I found that I didn't have enough meat sauce to fill the top layer, so the next time I make this dish, I'll skip spreading the sauce beneath the first layer of noodles and, instead, place the noodles directly on the oiled baking dish.

Reviewed on Jun. 09, 2012 by Joscy

Recently discovered this recipe which I know will be hit with family. As you can see, already have given *5* star rating!!

Reviewed on Mar. 30, 2012 by michelledunn61

This was GREAT. I used Gluten free noodles, no one could tell.

Reviewed on Mar. 20, 2012 by mcgee83

My husband is a "steak & potato" man but he asks me to make this all the time. Fast, easy and will definately make again