Johnsonville Italian Sausage Lasagna

This lasagna is spicy and uses Italian sausage instead of ground beef for an added kick of flavor. Packed with traditional flavors, this recipe is a hit.

Johnsonville Italian Sausage Lasagna

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package Johnsonville Ground Italian Sausage

  • 1 to 2

    jars pasta sauce or marinara sauce

  • 2 to 4

    cups fresh spinach, chopped and packed

  • 2

    cups mozarella cheese, shredded

  • 4

    cups ricotta cheese

  • 12

    lasagna noodles, uncooked

  • ½

    cups Parmesan cheese, grated

  • 2

    cloves garlic chopped

  • 1

    teaspoon dried oregano

  • 2

    tablespoons olive oil

  • 1

    large egg

  • 1

    onion, chopped


Cook pasta according to package directions. In a saucepan, sauté sausage and then add onion and garlic and sauté for 4 minutes. Add pasta sauce and set aside. In a bowl, blend ricotta cheese, egg, 1/4 cup Parmesan cheese and spinach; set aside. Heat oven to 350°F. Coat 9 x 13 baking dish with olive oil and spread 1 cup of sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on noodles and layer on 1 cups of sauce. Sprinkle 1/2 cup mozzarella cheese. Repeat about three times, and finish with Parmesan cheese. Sprinkle with oregano. Bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.


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