Prep 0 mins
Cook 1 hr 15 mins
Take your sausage and peppers to the next level with th big flavor of Johnsonville Italian Sausage combined with peppers, raisins, polenta and ranch dressing.
- 12 lasagna noodles, uncooked
- 29.58 ml olive oil
- 453.59 g package Johnsonville® Italian Ground Sausage
- 1 medium onion
- 2 garlic cloves, chopped
- 680.38 g jar marinara sauce
- 946.36 ml ricotta cheese
- 1 large egg
- 118.29 ml grated parmesan cheese
- 473.18 ml fresh spinach, lightly packed and chopped
- 473.18 ml shredded mozzarella cheese
- 4.92 ml dried oregano
- 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, 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 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 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 degrees F and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Good stuff. I found this in Johnsonville Kitchens Cooking With Sausage. Thanks for posting!
So easy & super delicious! Really like the Italian sausage. Added great flavor. I did everything the same except used cottage cheese instead of ricotta & used a 5 cheese Italian blend instead of the parmesan & mozzarella. Will be making this again!!
My family certainty enjoyed this dish.