Smoked Sausage Lasagna Casserole
(13.5 ounces) Johnsonville Smoked Split Rope Sausage, sliced
(10 ounces) frozen chopped spinach, thawed and well drained
marinara sauce, divided
(15 ounces) ricotta cheese
shredded mozzarella cheese, divided
lasagna noodles, cooked and drained, divided
In a non-stick skillet, over medium heat, sauté sausage and onions until lightly browned.
Add spinach and 2 cups of marinara sauce, stir to blend; set aside.
In a bowl, combine ricotta cheese, egg and 1/4 cup mozzarella cheese; set aside.
Spread remaining 1 cup of marinara sauce into a greased 2-quart baking dish; cover with 3 noodles.
Top with one-half of ricotta mixture and one-third of sausage mixture.
Cover with 3 noodles, remaining ricotta mixture and one-third of sausage mixture.
Top with 3 noodles and remaining sausage mixture.
To create the decorative edging, cut the remaining 2 noodles in half lengthwise and insert along edges of baking dish. Trim to fit if necessary.
Bake, covered, at 350F° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese.
Bake 10 minutes longer or until cheese melts and is beginning to brown.
Let stand for 10 minutes before cutting.