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Spinach and Sausage Lasagna

 Spinach and Sausage Lasagna
Dig into the rich layers of this hearty lasagna that features plenty of Italian sausage and gooey cheese. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! —Kathleen Morrow, Hubbard, Ohio
8 ServingsPrep: 25 min. Cook: 3 hours


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 jar (24 ounces) garden-style spaghetti sauce
  • 1/2 cup water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1 carton (15 ounces) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 9 no-cook lasagna noodles
  • Grated Parmesan cheese


  • Cook sausage in a large skillet over medium heat until no longer
  • pink; drain. Stir in the spaghetti sauce, water, Italian seasoning
  • and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a
  • small bowl.
  • Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer
  • with three noodles (breaking noodles if necessary to fit),
  • 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat
  • layers. Layer with remaining noodles and sauce mixture; sprinkle
  • with remaining mozzarella cheese.
  • Cover and cook on low for 3-4 hours or until noodles are tender.

2 of 2

Spinach and Sausage Lasagna (continued)

Directions (continued)

  • Sprinkle servings with Parmesan cheese. Yield: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.