No-Fuss Lasagna by Johnsonville®

No-Fuss Lasagna by Johnsonville®

5 Reviews 4 Pics
Recipe by  The Kitchen at Johnsonville Sausage

“Flavor Up that classic recipe!”

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Adjust Servings

Original recipe yields 10 servings



  1. Pan-fry or broil sausage according to package directions. Cut sausage in half lengthwise; cut into 1/4-inch slices. In a large skillet, combine the sausage, spaghetti sauce and water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
  2. In a bowl, combine the ricotta cheese, egg, parsley and oregano.
  3. Spread one third of the sauce mixture over the bottom of a greased 13-inch x 9-inch baking dish. Layer with half of the noodles and half the ricotta cheese mixture. Sprinkle with half the mozzarella cheese. Top with a third of the sauce. Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with the remaining sauce. Sprinkle with Parmesan cheese and black olives if desired. Cover and refrigerate for at least 8 hours or overnight.
  4. Remove lasagna from the refrigerator 30 minutes before baking.
  5. Bake, uncovered, at 350 degrees F for about 1 hour or until noodles are tender and sauce is bubbly. Let stand 5-10 minutes before serving.

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Reviews (5)

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Sarah Stone

Sarah Stone

I'm giving it a 4. It gets a 5 star for the simplicity of it, but taste wise it's on a 3. The spaghetti sauce I used was Bertolli fire roasted cabernet sauvignon, and it gave it some flavour, but I prefer a homemade sauce.



Scaled this down to half a recipe, used fresh oregano and parsley which I had on hand, and my own marinara sauce (which is always in the freezer). I wanted to eat it the day it was prepared, so I did cook the noodles, and baked for about 40 minutes. This turned out well, and I would make it again.

Sarah Jo

Sarah Jo

When I sauteed the sausage, I threw in a chopped onion and a good amount fresh minced garlic. I also added italian seasoning to the sauce. I chose to use "trim" cottage cheese instead of ricotta but I added 1/3 cup of Kraft parmesan cheese to thicken it up a bit (cottage cheese is quite a bit runnier than ricotta). I did also use a few more lasagna noodles in this recipe. Very simple lasagna recipe that was easy on the wallet. All three of my men had seconds.

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Amount Per Serving (10 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 28.9 g
  • 45%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet



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Johnsonville(R) One-Pan Italian


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