Italian Sausage Lasagna

Italian Sausage Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    lasagna noodles, uncooked

  • 2

    tablespoons Bertolli® Extra Light in Taste Olive Oil

  • 1

    package (16 ounce) Ground Sausage

  • 1

    medium onion, chopped

  • 2

    cloves garlic, chopped

  • 4

    cups marinara sauce

  • 4

    cups ricotta cheese

  • 1

    large egg

  • ½

    cup KRAFT Grated Parmesan Cheese

  • 2

    cups fresh spinach, lightly packed and chopped

  • 2

    cups mozzarella cheese, shredded

  • 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 in Bertolli® Extra Light in Taste Olive Oil, 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 KRAFT Grated Parmesan Cheese and the chopped spinach; set aside. Coat a 9x13 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 KRAFT Grated Parmesan cheese. Sprinkle with oregano. Preheat oven to 350°F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.


Nutrition

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