Prep Time
10 Mins
Cook Time
45 Mins
Yield
Serves 6-8

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

Add marinara sauce to the sausage mixture and set aside.

Step 5

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

Step 6

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

Step 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.

Step 8

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

Step 9

Let stand 10 minutes before cutting.

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