No-Fuss Lasagna by Johnsonville®

No-Fuss Lasagna by Johnsonville®

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"Flavor Up that classic recipe!"
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servings 504 cals
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Original recipe yields 10 servings



  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  1. Pan-fry or broil sausage according to package directions. Cut sausage in half lengthwise; cut into 1/4-inch slices. In a large skillet, combine the sausage, spaghetti sauce and water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
  2. In a bowl, combine the ricotta cheese, egg, parsley and oregano.
  3. Spread one third of the sauce mixture over the bottom of a greased 13-inch x 9-inch baking dish. Layer with half of the noodles and half the ricotta cheese mixture. Sprinkle with half the mozzarella cheese. Top with a third of the sauce. Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with the remaining sauce. Sprinkle with Parmesan cheese and black olives if desired. Cover and refrigerate for at least 8 hours or overnight.
  4. Remove lasagna from the refrigerator 30 minutes before baking.
  5. Bake, uncovered, at 350 degrees F for about 1 hour or until noodles are tender and sauce is bubbly. Let stand 5-10 minutes before serving.


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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, ...

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...

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 inst...

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...

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. Boi...