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Italian Sausage Lasagna

Prep time 30 mins
Cook time 45 mins
Yield

6 to 8 servings

Ingredients

  • 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

How to Make It

  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.