Italian #Sausage #Lasagna

Italian Sausages make it easy to take pleasure in actual Italian flavor. This vintage lasagna dish is made so a lot simpler whilst you’ve got Johnsonville backing you up. The style of the Italian sausages will assist to make this recipe your new lasagna favorite!




Ingredients

    12

    lasagna noodles, uncooked
    2 tablespoons

    Bertolli® Extra Light in Taste Olive Oil
    1 package

    JOHNSONVILLE® Fresh Italian Mild Ground Sausage or

    JOHNSONVILLE® Fresh Italian Mild Sausage Links
    1 medium

    onion, chopped
    2 cloves

    garlic, chopped
    four cups

    marinara sauce
    four cups

    ricotta cheese
    1 large

    egg
    ½ cup

    KRAFT Grated Parmesan Cheese
    2 cups

    recent spinach, frivolously packed and chopped
    2 cups

    mozzarella cheese, shredded
    1 teaspoon

    dried oregano

Directions

    Bring a big pot of salted water to a boil. Cook pasta till al dente. Drain, frivolously oil and set aside.

    In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wood spoon, till now not pink

    Add onion and garlic and preserve sautéing for one other four minutes till the sausage is cooked through.

    Add marinara sauce to the sausage combination and set aside.

    In a medium bowl, mix ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.

    Coat a 9x13 inch baking dish with olive oil and unfold 1 cup of the sauce combination at the bottom.

    Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese combination at the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this job three extra times, beginning with the noodles and end with the final ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.

    Preheat oven to 350°F and bake for 45 minutes till hot and bubbly.

    Let stand 10 minutes earlier than cutting.
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