Recipe by The Kitchen at Johnsonville Sausage
"Flavor Up that classic recipe!"
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1 (19.76 ounce) package
Johnsonville® Italian Hot Sausage Links
1 (26 ounce) jar
1 (15 ounce) container
ricotta or cottage cheese
dried parsley flakes
dry lasagna noodles
shredded mozzarella cheese
Grated Parmesan cheese
Sliced black olives
I'm giving it a 4. It gets a 5 star for the simplicity of it, but taste wise it's on a 3. The spaghetti sauce I used was Bertolli fire roasted cabernet sauvignon, and it gave it some flavour, but I prefer a homemade sauce.
Scaled this down to half a recipe, used fresh oregano and parsley which I had on hand, and my own marinara sauce (which is always in the freezer). I wanted to eat it the day it was prepared, so I did cook the noodles, and baked for about 40 minutes. This turned out well, and I would make it again.
When I sauteed the sausage, I threw in a chopped onion and a good amount fresh minced garlic. I also added italian seasoning to the sauce. I chose to use "trim" cottage cheese instead of ricotta but I added 1/3 cup of Kraft parmesan cheese to thicken it up a bit (cottage cheese is quite a bit runnier than ricotta). I did also use a few more lasagna noodles in this recipe. Very simple lasagna recipe that was easy on the wallet. All three of my men had seconds.
We all thoroughly enjoyed this. The sausage was a bit overwhelming but that was my only issue with it. Next time we'll use 1/2 sausage and 1/2 beef. We also used Johnsonville ground sausage instead of the links (personal preference.) Quick and easy dinner!
I made this last night and my family enjoyed it.
Instead of Hot sausage I used Johnsonvilles Sweet Italian Sausage which gave it a really nice flavor and I used Ragu's galic and onion sauce. Boiled the noodles first and then put together and started cooking right away instead of refrigerating 8hrs.
Will definitely make this again!!! 2dachsielover
* Percent Daily Values are based on a 2,000 calorie diet.
No-Fuss Lasagna by Johnsonville(R)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 260
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