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.
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!
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.
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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