Sausage Lasagna

Image & Recipe courtesy of Johnsonville.com

12 lasagna noodles, cooked

1 pkg. (16 oz.) Italian Ground Sausage

1 medium onion, chopped

1 Tbsp. garlic, chopped

1 container of chunky pasta sauce

1 container (15. oz.) Ricotta cheese

1 egg

2 cups shredded Italian cheeses

3 cups fresh spinach, chopped and packed

Prepare noodles according to package directions; drain and set aside.

Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain.

Add pasta sauce to the sausage mixture and set aside.

In a medium bowl, blend ricotta cheese, egg and 1/2 cup of Italian cheese and set aside.

Coat a 9 x 13 baking dish with non-stick spray and spread 1 cup of the sauce mixture on the bottom.

Top with 3 lasagna noodles.

Spread ¼ cup of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture.

Sprinkle 1 cup of the spinach and ½ cup mozzarella cheese.

Repeat this whole process 3 more times starting with the noodles; top with remaining shredded cheese to finish.

Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

My substitutions:
I use a 9 x 9 inch pan because I don't think there is enough sausage for the larger size. I would get two packages of meat in you need more servings. I use about 8 noodles and half a container of pasta sauce for the smaller size. A 9 x 9 pan yields 6 generous sized portions.

Find the original recipe here.