Italian Sausage Lasagna

This satisfying lasagna is packed with sausage and a triple-dose of cheese. Don't worry if you don't finish the entire lasagne on the first night, it always seems to be better left over!

Italian Sausage Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    lasagna noodles, uncooked

  • 2

    tablespoons olive oil

  • 1

    (16 ounce) package Johnsonville Italian Ground Sausage

  • 1

    medium onion

  • 2

    cloves garlic, chopped

  • 1

    (24 ounce) jar marinara sauce

  • 4

    cups ricotta cheese

  • 1

    large egg

  • ½

    cup grated Parmesan cheese

  • 2

    cups fresh spinach, lightly packed and chopped

  • 2

    cups shredded mozzarella cheese

  • 1

    teaspoon 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 saucepan, 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 marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the Parmesan cheese and the chopped spinach; set aside. Coat a 9-by-13-inch baking dish with olive oil, and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ 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.


Nutrition

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