Johnsonville® Italian Sausage Lasagna Recipe

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Most Helpful Positive Review

Feb 15, 2012

Been using this recipe for around 35 years. I use half ground beef and half italian sausage. Also, frozen spinach works fine. If you don't have ricotta cheese use cottage cheese. I've also tried it with swiss cheese on top, then sprinkle parmesan on that and bake. Great recipe, don't think you will be disappointed.

—fishinggal

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Most Helpful Critical Review

Dec 09, 2012

This was underwhelming to say the least. I was disappointed in the lack of flavor in this dish. The recipe really needs to kick up the seasoning and meat. It was edible but I will not be using this recipe again.

—LLover0211

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14 Ratings

Feb 15, 2012

I keep switching between this recipe and Enchilada Lasagna that I've taken from gourmetrecipe.com. The taste is just very adorable. I think I can't let go both of these recipes. The procedures written on this page is a little bit different from mine. I guess I'm gonna have to apply it even though I already have different versions.

—angelink05

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Aug 12, 2012

This recipe is great if you use it as a base for making lasagna. I realize this is a Johnsonville recipe, but the ground sausage wasn't sold at the store I went to so I used italian ground turkey (which is healthier anyway) and turned out just as good in my opinion. Also, made my own marinara/basil/red wine sauce. One other thing I changed that seemed to add a little more flavor was I sauteed the garlic and onions separate from the meat/marinara sauce and put them in with the ricotta spinach with a little powdered garlic as well. I'm sure it doesn't matter but I don't like plain layers of ricotta when you get that bite. I flavored my own sauce with oregano so it was in the pasta, not just on top like the recipe says (I would recommend making the sauce with more spices, even if you buy jarred). Also, add on a few more sprinkles of mozzarella on top about 10 mins before the lasagna is supposed to be done... then leave in the oven for just a tad longer than it's supposed to once you turn the oven off so the italian spices brown a little and the flavors blend (YUM!!!)

—D

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Aug 13, 2012

This was an absolute hit with the family! Only a few changes were made on my part. I used 2 cups ricotta and 2 cups low fat cottage cheese. I also used frozen spinach, thawed instead of fresh. Time consuming but worth it, as there will be left overs.

—Nicola

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Aug 07, 2012

OMG, this is the best lasagna my husband and I have ever had. This tastes worthy of being served in a restaurant..!!!!!!

—katheryn72

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Sep 15, 2012

This was fabulous and so easy!I added some thawed frozen chopped spinach over the first layer of ricotta mixture and my family loved it!

—breadpudding

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Dec 13, 2012

Love this... it was delicious!

—BRedD69

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Nutrition

Calories
761 kcal
38%

Carbohydrates
51 g
16%

Cholesterol
150 mg
50%

Fat
40.9 g
63%

Fiber
4.3 g
17%

Protein
46 g
92%

Sodium
1396 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Johnsonville(R) Italian Sausage Lasagna

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 761
Calories from Fat: 368

% Daily Value *
Total Fat 40.9g 63 %
Saturated Fat 18.1g 91 %
Cholesterol 150mg 50 %
Sodium 1396mg 56 %
** Potassium 374mg 10 %
Total Carbohydrates 51g 16 %
Dietary Fiber 4.3g 17 %
Protein 46g 92 %
** Sugars 6.9g
** Vitamin A 31 %
** Vitamin C 7 %
** Calcium 91 %
** Iron 24 %
** Thiamin 6 %
** Niacin 59 %
** Vitamin B6 10 %
** Magnesium 21 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.