Johnsonville® Italian Sausage Lasagna18 Reviews
“A classic family favorite, lasagna with Italian sausage and spinach makes a perfect one-dish meal.” - by The Kitchen at Johnsonville Sausage
Original recipe yields 7 servings
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
- In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing 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, 1/4 cup of the parmesan cheese and the chopped spinach; set aside.
- Coat a 9x13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
- Top with 3 lasagna noodles. Spread 1/4 of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of parmesan cheese. Sprinkle with oregano.
- Preheat oven to 350 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Amount Per Serving (7 total)
- 761 cal
- 40.9 g
- 51 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 i..." See moret with swiss cheese on top, then sprinkle parmesan on that and bake. Great recipe, don't think you will be disappointed."
"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 (whi..." See morech 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!!!)"
"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..." See more 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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