- 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
How to Make It
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink.
Add onion and garlic and continue sautéing 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, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
Coat a 9x13 inch 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 KRAFT Grated Parmesan cheese. Sprinkle with oregano.
Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
Let stand 10 minutes before cutting.