Italian Sausage Lasagna

The Kitchen at Johnsonville® Sausage
Italian Sausage LasagnaRecipe

Serves 6-8


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12 lasagna noodles, uncooked
2 tablespoons Bertolli® Extra Light in Taste Olive Oil
1 package (16 ounce) Johnsonville® Italian Ground Sausage
1 medium onion, chopped
2 cloves garlic, chopped
2 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


Prep: 10 Minutes
Cook: 45 Minutes

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.

2. In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink.

3. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.

4. Add marinara sauce to the sausage mixture and set aside.

5. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.

6. Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.

7. 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 KRAFT Grated Parmesan cheese. Sprinkle with oregano.

8. Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.

9. Let stand 10 minutes before cutting.

Created date

October 2015