Johnsonville® Italian Sausage Lasagna Recipe -
Johnsonville(R) Italian Sausage Lasagna Recipe

Johnsonville® Italian Sausage Lasagna

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    35 mins
  • COOK

    46 mins

    1 hr 21 mins


  1. 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.
  2. 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.
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Reviews More Reviews

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.

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.


46 Ratings

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!!!)

Feb 15, 2012

I keep switching between this recipe and Enchilada Lasagna that I've taken from 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.

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.

Mar 07, 2013

I thought this was just OK. I used Johnsonville ground Mild Italian sausage and it was actually too mild for my personal taste. However, my main disappointment is that the sausage was very greasy. I usually cook with very lean ground beef, so this was a bit on the heavy side for me. I drained the meat in a colander and pressed on it with paper towels to get out as much of the grease as I could, but when I cut the first piece there was a rush of liquid in the pan and at least 3/4" of grease gathered where the piece had been. All that aside, it gets four stars because my kids ate it and my daughter even had seconds. Next time I make this I will use a spicier sausage and really, really drain the grease off.

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..!!!!!!

Apr 07, 2014

This is a basic, tried-and-true recipe for making lasagna. There are so many ways to change this up if one wishes to. I used the Johnsonville Mild Italian Sausage, which was quite flavorful and melded nicely with the organic pasta sauce that I used. Since I couldn't help myself, I snuck in some slices of provolone between the mozzarella and lasagna noodle layers. It was delicious served with a green salad and home made garlic toast on the side. Treat your family. You won't be disappointed!


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  • Calories
  • 842 kcal
  • 42%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 51.3 g
  • 103%
  • Sodium
  • 1641 mg
  • 66%

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

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