![close up view of a slice of Italian Sausage Lasagna served with salad on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/58WJTiXq0dpykdqebzMNPVS16Q4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4482197-johnsonville-italian-sausage-lasagna-duboo-4x3-1-a71407d8aecd407884f452f266ccec1d.jpg)
Ingredients
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1 (16 ounce) package Johnsonville® Italian Ground Sausage
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12 lasagna noodles, cooked and drained
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1 medium onion, chopped
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2 garlic cloves, minced
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4 cups marinara sauce
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1 teaspoon dried oregano
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2 (15 ounce) containers ricotta cheese
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1 egg, beaten
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½ cup grated Parmesan cheese, divided
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2 cups fresh spinach, chopped
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2 cups shredded mozzarella cheese
Directions
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In a skillet, cook sausage, onion and garlic until pork is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, 1/4 cup Parmesan and spinach.
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In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread one-fourth of the ricotta cheese mixture over the noodles, top with 1 cup of meat sauce. Sprinkle with 1/2 cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350 degrees F for 40 to 45 minutes. Let stand for 10 minutes before cutting. Serve.
Nutrition Facts (per serving)
889 | Calories |
43g | Fat |
71g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 889 | |
% Daily Value * | |
Total Fat 43g | 55% |
Saturated Fat 20g | 99% |
Cholesterol 159mg | 53% |
Sodium 1866mg | 81% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 7g | 24% |
Total Sugars 18g | |
Protein 52g | 104% |
Vitamin C 8mg | 9% |
Calcium 825mg | 63% |
Iron 4mg | 22% |
Potassium 935mg | 20% |
* 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.