Italian Sausage Lasagna



6 to 8 servings

Recipe from

Johnsonville Sausage

Recipe Time

Prep: 30 Minutes
Cook: 45 Minutes


12 lasagna noodles, uncooked
2 tablespoons Extra Light in Taste Olive Oil
1 package (16 ounce) JOHNSONVILLE® Italian Ground Sausage
1 medium onion
2 cloves garlic, chopped
1 jar (24 ounces) marinara sauce
4 cups ricotta cheese
1 large egg
1/2 cup Grated Parmesan Cheese
2 cups fresh spinach, lightly packed and chopped
2 cups mozzarella cheese, shredded
1 teaspoon dried oregano


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 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.

8. Sprinkle with oregano.

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

10. Let stand 10 minutes before cutting. 

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