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!
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. Read More
First I made this AS WRITTEN. I hate it when people write a review based on all the changes they made to the original recipe. My teenage son and his friends thought it was fantastic. I didn't care for the texture of the sausage too chewy but I liked the rest so I will probably make it again but stick with ground beef. Read More
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. Read More
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!!!) Read More
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. Read More
First I made this AS WRITTEN. I hate it when people write a review based on all the changes they made to the original recipe. My teenage son and his friends thought it was fantastic. I didn't care for the texture of the sausage too chewy but I liked the rest so I will probably make it again but stick with ground beef. Read More
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. Read More
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. Read More
This is a basic tried-and-true recipe for making lasagna. There are so many ways to change this up if one wishes to. I used the Johnsonville Mild Italian Sausage which was quite flavorful and melded nicely with the organic pasta sauce that I used. Since I couldn't help myself I snuck in some slices of provolone between the mozzarella and lasagna noodle layers. It was delicious served with a green salad and home made garlic toast on the side. Treat your family. You won't be disappointed! Read More
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. Read More
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. Read More
*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.
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 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.
First I made this AS WRITTEN. I hate it when people write a review based on all the changes they made to the original recipe. My teenage son and his friends thought it was fantastic. I didn't care for the texture of the sausage too chewy but I liked the rest so I will probably make it again but stick with ground beef.
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.
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.
This is a basic tried-and-true recipe for making lasagna. There are so many ways to change this up if one wishes to. I used the Johnsonville Mild Italian Sausage which was quite flavorful and melded nicely with the organic pasta sauce that I used. Since I couldn't help myself I snuck in some slices of provolone between the mozzarella and lasagna noodle layers. It was delicious served with a green salad and home made garlic toast on the side. Treat your family. You won't be disappointed!
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.
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.
