ITALIAN SAUSAGE LASAGNA
"I received this recipe from a friend," writes Becky Harrington of Grandin, North Dakota. "It's the best lasagna I've had!"
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 3 servings.
Number Of Ingredients 16
Steps:
- Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley., Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice., Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 496 calories, Fat 19g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (13g sugars, Fiber 5g fiber), Protein 36g protein.
ITALIAN SAUSAGE LASAGNA
No need to buy frozen lasagna when you have this much-loved recipe on hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
- Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg
ITALIAN SAUSAGE LASAGNA
So easy & super delicious! Really like the Italian sausage... it adds great flavor. Modified recipe from Johnsonville Sausage
Provided by Aunt Sukki
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
- In a medium sauce pan cook the sausage until no longer pink. Add onion and garlic and continue cooking for another 4 minutes.
- Add marinara sauce to the sausage mixture and set aside.
- In a medium bowl, blend cottage or ricotta cheese, egg, ¼ cup of the cheese blend and the chopped spinach; set aside.
- Coat a 9x13" 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 cottage or ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup cheese blend. Repeat this process three more times starting with the noodles and finish with the remaining ¼ cup of cheese blend. Sprinkle with oregano on top.
- Bake uncovered at 350 degrees F for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 711.3, Fat 35.6, SaturatedFat 11, Cholesterol 111.8, Sodium 1540.8, Carbohydrate 59, Fiber 5.4, Sugar 17.2, Protein 36.8
EASY ITALIAN SAUSAGE LASAGNA
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
Provided by Food Network
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.
SAUSAGE LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
- 2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
- 3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
- 4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
- 5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Nutrition Facts : Calories 350, Fat 12.5 grams, SaturatedFat 5 grams, Cholesterol 36 milligrams, Sodium 848 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 29 grams
JOHNSONVILLE ITALIAN SAUSAGE LASAGNA
Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!
Provided by Food Network
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- 1. In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain.
- 2. Add marinara sauce and oregano; simmer for 5 minutes.
- 3. In a bowl, combine ricotta cheese, egg, ¼ cup Parmesan and spinach.
- 4. In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce.
- 5. Arrange 3 noodles over sauce.
- 6. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce.
- 7. Sprinkle with ½ cup mozzarella cheese. Repeat process 3 times.
- 8. Top with remaining Parmesan cheese.
- 9. Bake, uncovered, at 350°F for 40-45 minutes.
- 10. Let stand for 10 minutes before cutting.
- 11. Serve.
LASAGNA ALLA BESCIAMELLA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
- To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
- To make the lasagna: Preheat the oven to 350 degrees F.
- Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
- Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.
ITALIAN SAUSAGE LASAGNA (COOKING FOR 2)
Perfect for when you don't want a full pan of lasagna (but still want leftovers for lunch the next day), this small version packs a big flavor punch with Italian sausage, fire-roasted tomatoes and three kinds of cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 8x4-inch loaf pan with cooking spray. In medium bowl, mix mozzarella and ricotta cheeses; set aside.
- In 10-inch nonstick skillet, melt butter over medium-high heat. Cook sausage, onion and pepper flakes in butter 5 to 7 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Return to skillet; stir in sauce.
- Spread rounded 1/2 cup sauce mixture in bottom of loaf pan. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture. Pour rounded 1/2 cup sauce mixture over ricotta mixture. Top with 1 lasagna noodle. Top with rounded 1/2 cup ricotta mixture, followed by rounded 1/2 cup sauce mixture. Top with 1 lasagna noodle, followed by remaining ricotta mixture. Top with 1 lasagna noodle, then with remaining sauce mixture. Top with Parmesan cheese.
- Cover with foil; bake 20 minutes. Remove cover; bake 15 to 20 minutes longer or until pasta is tender and mixture is bubbling at edges. Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 8 g, TransFat 1 g
CLASSIC LASAGNA
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Provided by Barb R
Categories World Cuisine Recipes European Italian
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g
EASY DELICIOUS ITALIAN LASAGNA
This Lasagna recipe is very easy to make & very tasty. My family loves it. My husband is Italian American so I try to cook tasty 'Italian' food for him but food that is also easy enough to make when I get home from work at night. Also this is a recipe that can be prepared ahead of time & then frozen to cook later on during the week. I've had it frozen & then sat it out to thaw almost all day, stuck it in the oven & it tasted just as delicious & fresh. I've been tweaking this a lot from the original recipe I found in an old cook book belonging to my Mom.
Provided by BunnyBot
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well).
- Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through.
- In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta.
- Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 50.6, SaturatedFat 22.7, Cholesterol 119, Sodium 1939.1, Carbohydrate 45.2, Fiber 2, Sugar 9.6, Protein 42.2
CLASSIC ITALIAN SAUSAGE LASAGNA
NO cottage cheese! NO ricotta cheese! Mozzarella ONLY. Thanks to my aunt for finding this recipe. No one in the family is fond of cottage or ricotta cheese so this recipe is definitely a favorite! I prefer ground beef to Italian sausage. I also use shredded mozzarella cheese instead of sliced. And although the recipe calls for boiling water, I usually don't bother boiling it first. (I only have one pot! LOL!)
Provided by nranger7
Categories One Dish Meal
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Fry garlic and onion in hot oil until soft.
- Add meat and cook until crumbly.
- Drain oil.
- Mix in salt, pepper, spices, tomato sauce, tomato paste and water.
- Simmer uncovered for 45 minutes.
- In a shallow 9x13 inch pyrex dish, put a thin layer of sauce.
- Layer in half the noodles, sauce and top with half the cheese.
- Repeat layers ending with mozzarella cheese.
- Bake at 350 degrees for 45 minutes.
- Let stand 15 minutes before serving.
- Cut into squares.
Nutrition Facts : Calories 734.5, Fat 46.4, SaturatedFat 20, Cholesterol 115.8, Sodium 2636.1, Carbohydrate 38.3, Fiber 3.5, Sugar 9.6, Protein 41.4
LASAGNA WITH HOT ITALIAN SAUSAGE AND HAMBURGER
This is a recipe that I have tweeked up a bit from my mom's. It makes for a flavorful explosion. This recipe is set for a large family , dinner party or just really good eaters, but you can always warm left overs or cut it down to your needs. This is a multi-task recipe but well worth the work. The prep and cook time does not include cooling time.
Provided by familyof7 2
Categories Pork
Time 1h30m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles until tender but not well done. Drain and rinse to help prevent from sticking together. Meanwhile, cook ground italian sausage in a large, deep skillet or pan until no longer pink. Rope or link style italian sausage is okay, just cut the casing off before cooking. Add the ground beef to the skillet. Cook untill all meat is starting to brown. Also meanwhile, combine the cheeses and parsley in a large bowl. Mix well.
- Use a large baking pan (I use a 13" wide x 18" long x 3" deep) Spread a layer of sauce across the bottom of the pan, slightly more than just enough to cover the entire surface. Place a layer of noodles on top of the sauce, overlapping the edges just a bit. Spoon some of the cheese mixture (about 1/4) on top of the noodles (in even globs). Sprinkle with 1/4 of the meat mixture. Spoon some sauce on top. Then another layer noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce. Then top with another layer of noodle and sauce spread evenly on top. Remember to slightly overlap the noodles in each layer. (You may have some left over noodles and sauce which is great to spread a little sauce on a noodle and roll up as a snack for an impatient child.)
- Cover tightly with foil. Cook in a preheated oven at 325 degrees on center rack for 1 hour. Let cool at least 20 minutes before cutting to help prevent the cheese from running. Serve with a side salad and garlic bread.
SAUSAGE LASAGNA
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
SIMPLE SAUSAGE LASAGNA
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in pasta sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, combine next 8 ingredients. , Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice. , Bake, covered, 45 minutes. Uncover; bake until a thermometer reads 160°, about 10 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1245mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein.
ITALIAN LASAGNA
Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.
Provided by Cathy
Categories World Cuisine Recipes European Italian
Yield 15
Number Of Ingredients 15
Steps:
- Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
- Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
- Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
- Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g
EASY ITALIAN LASAGNA
This is the best lasagna I have ever had. And since you don't actually make the sauce, it is very quick and easy to make. You can even make it the night before and then just heat it up when you're ready. It's the BEST!
Provided by AZRoxy63
Categories European
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- Cook noodles according to package directions, drain and set aside.
- Combine ground beef, pork and onion in skillet and cook until brown, drain fat.
- Combine browned meat, garlic, sauce, and all seasonings and simmer for 20 minutes.
- Cook Italian Sausage and sliced into thin pieces.
- In a large bowl combine eggs ricotta cheese, parsley and 1 cup mozzarella.
- Spray sides and bottom of 13 by 9 inch baking pan with non-stick cooking spray.
- Spoon 1/4 of the meat sauce mix into the bottom of the baking pan and spread evenly.
- Place a single layer of lasagna noodles on top of the meat sauce mixture making sure to evenly cover the entire pan.
- Next, layer 1/4 of the ricotta mixture into the pan and spread evenly.
- Then, add a layer of the thinly sliced Italian sausage spaced 1-2 inches apart.
- Finally sprinkle 1/4 of the mozzarella and parmesean on top of the sausage. Repeat this layering until all of the ingredients have been layered into the pan.
- Cover pan with aluminum foil.
- Make sure the foil is not touching the cheese.
- Bake for 30 minutes, then remove foil and bake for another 25-30 minutes uncovered.
- Allow lasagna to sit for 10 minutes before cutting.
- Serve with garlic bread and a salad and enjoy!
Nutrition Facts : Calories 975.5, Fat 51.1, SaturatedFat 24.5, Cholesterol 224.9, Sodium 1723.7, Carbohydrate 65, Fiber 3.1, Sugar 3.3, Protein 60.9
JOHNSONVILLE® ITALIAN SAUSAGE LASAGNA
Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you've got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
- In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.
Nutrition Facts : Calories 889.3 calories, Carbohydrate 70.5 g, Cholesterol 158.6 mg, Fat 43.1 g, Fiber 6.6 g, Protein 52.2 g, SaturatedFat 19.7 g, Sodium 1865.5 mg, Sugar 18.2 g
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