No-Fuss Lasagna by Johnsonville®

Name: No-Fuss Lasagna by Johnsonville®
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams ricotta or cottage cheese; 1 Tbsp dried parsley flakes; 1 egg; 560 grams package Johnsonville® Italian Hot Sausage Links; 8 dry lasagna noodles; 1 teaspoons dried oregano; 448 grams shredded mozzarella cheese; 737 grams spaghetti sauce; 237 milliliters water

If you want to add more Mediterranean recipes to your recipe box, No-Fuss Lasagna by Johnsonville® might be a recipe you should try. One portion of this dish contains roughly 27g of protein, 30g of fat, and a total of 478 calories. For $1.87 per serving, you get a main course that serves 10. If you have sausage links, parsley flakes, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Johnsonville® Italian Sausage Lasagna, No-Fuss Lasagna, and Johnsonville Party Meatballs are very similar to this recipe.

Instructions

Pan-fry or broil sausage according to package directions.

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Sausage

Equipment you will use

Frying Pan

Cut sausage in half lengthwise; cut into 1/4-inch slices. In a large skillet, combine the sausage, spaghetti sauce and water. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.

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Pasta Sauce

Sausage

Water

Equipment you will use

Frying Pan

In a bowl, combine the ricotta cheese, egg, parsley and oregano.

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Ricotta Cheese

Oregano

Parsley

Egg

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Bowl

Spread one third of the sauce mixture over the bottom of a greased 13-inch x 9-inch baking dish.

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Sauce

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Baking Pan

Layer with half of the noodles and half the ricotta cheese mixture.

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Ricotta Cheese

Pasta

Sprinkle with half the mozzarella cheese. Top with a third of the sauce.

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Mozzarella

Sauce

Layer with the remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with the remaining sauce.

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Mozzarella

Ricotta Cheese

Pasta

Sauce

Sprinkle with Parmesan cheese and black olives if desired. Cover and refrigerate for at least 8 hours or overnight.

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Parmesan

Black Olives

Remove lasagna from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F for about 1 hour or until noodles are tender and sauce is bubbly.

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Pasta

Sauce

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Oven

Let stand 5-10 minutes before serving.

Equipment

Ingredients

Servings:

425grams

ricotta or cottage cheese 1Tbsp

dried parsley flakes 1

egg 560grams

package Johnsonville® Italian Hot Sausage Links 8

dry lasagna noodles 1teaspoons

dried oregano 448grams

shredded mozzarella cheese 737grams

spaghetti sauce 237milliliters

water

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.