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Johnsonville® Italian Sausage Lasagna

 Johnsonville® Italian Sausage Lasagna
Brought to you by Johnsonville® Sausage
6-8 ServingsPrep: 20 min. Cook: 40 min.


  • 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


  • 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

2 of 2

Johnsonville® Italian Sausage Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.