Italian Sausage Lasagna

By á-25087

This satisfying lasagna is packed with sausage and a triple-dose of cheese. Don't worry if you don't finish the entire lasagne on the first night, it always seems to be better left over!

Ingredients

• 12 lasagna noodles, uncooked
• 2 tablespoons olive oil
• 1 (16 ounce) package Johnsonville Italian Ground Sausage
• 1 medium onion
• 2 cloves garlic, chopped
• 1 (24 ounce) jar 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 shredded mozzarella cheese
• 1 teaspoon dried oregano

Preparation

Step 1

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, 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 Parmesan cheese and the chopped spinach; set aside.

Coat a 9-by-13-inch baking dish with olive oil, and spread 1 cup of the sauce mixture on the bottom.

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 Parmesan cheese. Sprinkle with oregano.

Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.