Spinach and Sausage Lasagna |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Dig into the rich layers of this hearty lasagna that features plenty of Italian sausage and gooey cheese. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! âKathleen Morrow, Hubbard, Ohio Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 jar (24 ounces) garden-style spaghetti sauce |
1/2 cup water |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1 carton (15 ounces) ricotta cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
9 no-cook lasagna noodles |
grated parmesan cheese |
Directions:
1. Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl.
2. Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit),
3. -1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese.
4. Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese. Yield: 8 servings.
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