Recipe by The Kitchen at Johnsonville Sausage
"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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1 (16 ounce) package
Johnsonville® Italian Ground Sausage (or links, removed from casings)
lasagna noodles, cooked and drained
garlic cloves, minced
1 (24 ounce) jar
2 (15 ounce) containers
grated Parmesan cheese
fresh spinach, chopped
shredded mozzarella cheese
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.
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.
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!!!)
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.
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.
OMG, this is the best lasagna my husband and I have ever had. This tastes worthy of being served in a restaurant..!!!!!!
This was super good! I made this even easier by using no-boil noodles for the first time, and it turned out perfect. I am so very excited to have this as left overs for the next few days. I used Johnsonville Mild Italian Sausage and it really made the lasagna stand out.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville(R) Italian Sausage Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 375
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