Italian Sausage Lasagna

By á-49759

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
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2 cups fresh spinach, lightly packed and chopped
• 2 cups mozzarella cheese, shredded
• 1 teaspoon dried oregano

Preparation

Step 1

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.