Cheesy Lasagna

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Preparation time: 30 mins
Cooking time: 70 mins plus standing

Difficulty: Easy - for beginners
Serves: 12-15 servings


•1-1/4 cups chopped onion
•3 to 4 garlic cloves, minced
•2 teaspoons canola oil
•5 cups crushed tomatoes
•1 can (6 ounces) tomato paste
•1 celery rib, chopped
•1/4 cup minced fresh parsley
•1 bay leaf
•1 tablespoon brown sugar
•2 teaspoons dried oregano
•1-1/2 teaspoons salt
•1/2 teaspoon dried thyme
•1 pound bulk Johnsonville® Ground Sausage
•6 lasagna noodles, cooked and drained
•1 carton (15 ounces) ricotta cheese
•1 pound sliced part-skim mozzarella cheese
•1/2 pound sliced provolone cheese


•In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
• Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Discard bay leaf from sauce. Set 1 cup aside. Add sausage to remaining sauce.
• Spread reserved sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the sauce, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
• Cover and bake at 350° for 60 minutes. Let stand 5 minutes before cutting. Yield: 12-15 servings.


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