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Servings
Cook Time
Italian Sausage Lasagna
Ingredients
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12
lasagna noodles, uncooked
-
2
tablespoons
Bertolli® Extra Light in Taste Olive Oil
-
1
package
(16 ounce) JOHNSONVILLE® Italian Ground Sausage
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1
medium
onion, chopped
-
2
cloves
garlic, chopped
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4
cups
marinara sauce
-
4
cups
ricotta cheese
-
1
large
egg
-
½
cup
KRAFT Grated Parmesan Cheese
-
2
cups
fresh spinach, lightly packed and chopped
-
2
cups
mozzarella cheese, shredded
-
1
teaspoon
dried oregano
Directions
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 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 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.