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Johnsonville® Italian Sausage Lasagna

Johnsonville® Italian Sausage Lasagna

  • Prep

    35 m
  • Cook

    46 m
  • Ready In

    1 h 21 m
The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 842 kcal
  • 42%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 51.3 g
  • 103%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1641 mg
  • 66%

Based on a 2,000 calorie diet

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Directions

  1. In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
  2. In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

fishinggal
53

fishinggal

2/15/2012

Been using this recipe for around 35 years. I use half ground beef and half italian sausage. Also, frozen spinach works fine. If you don't have ricotta cheese use cottage cheese. I've also tried it with swiss cheese on top, then sprinkle parmesan on that and bake. Great recipe, don't think you will be disappointed.

D
31

D

8/12/2012

This recipe is great if you use it as a base for making lasagna. I realize this is a Johnsonville recipe, but the ground sausage wasn't sold at the store I went to so I used italian ground turkey (which is healthier anyway) and turned out just as good in my opinion. Also, made my own marinara/basil/red wine sauce. One other thing I changed that seemed to add a little more flavor was I sauteed the garlic and onions separate from the meat/marinara sauce and put them in with the ricotta spinach with a little powdered garlic as well. I'm sure it doesn't matter but I don't like plain layers of ricotta when you get that bite. I flavored my own sauce with oregano so it was in the pasta, not just on top like the recipe says (I would recommend making the sauce with more spices, even if you buy jarred). Also, add on a few more sprinkles of mozzarella on top about 10 mins before the lasagna is supposed to be done... then leave in the oven for just a tad longer than it's supposed to once you turn the oven off so the italian spices brown a little and the flavors blend (YUM!!!)

angelink05
17

angelink05

2/15/2012

I keep switching between this recipe and Enchilada Lasagna that I've taken from gourmetrecipe.com. The taste is just very adorable. I think I can't let go both of these recipes. The procedures written on this page is a little bit different from mine. I guess I'm gonna have to apply it even though I already have different versions.

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