Friday, April 13, 2012

Italian Sausage Lasagna

This recipe is from the Johnsonville Sausage website.  Their sausage is excellent!

12 lasagna noodles, uncooked
2 tablespoons extra virgin olive oil
1 16-ounce package Italian sausage, casings removed
1 medium onion, chopped
2 cloves minced garlic
1 24-ounce jar marinara sauce
4 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups fresh spinach, lightly packed and chopped (optional)
2 cups shredded Mozzarella cheese
1 teaspoon dried oregano (or you can use 2 teaspoons fresh oregano)
1 1/2 teaspoons dried basil (or you can use 1 tablespoon fresh basil)
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
  2.  In a medium saucepan, sauté the sausage in extra virgin olive oil, crumbling with a wooden spoon, until no longer pink.
  3. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
  4. Add marinara sauce to the sausage mixture and set aside.  
  5. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the Parmesan Cheese and the chopped spinach (if using); set aside. 
  6. Coat a 9x13” baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
  7. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of Parmesan cheese. Sprinkle with oregano and basil.
  8. Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
  9. Let stand 10 minutes before cutting.
Makes 6-8 servings

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