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Spinach and Sausage Lasagna Recipe

Spinach and Sausage Lasagna Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 3 hours YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit),
  • 3. 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.
  • 4. Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese. Yield: 8 servings.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.