• 12   
    Lasagna noodles, uncooked
  • 2   tablespoons 
    Olive oil
  • 1  16  ounce package 
    Johnsonville® Italian Ground Sausage
  • 1   
  • 2   
    cloves Garlic, chopped
  • 1  24  ounce jar 
    Marinara Sauce
  • 4   cups 
    Ricotta cheese
  • 1   
    large Egg
  • 1/2  cup 
    Grated parmesan cheese
  • 2   cups 
    Fresh Spinach, lightly packed and chopped
  • 2   cups 
    Shredded mozzarella cheese
  • 1   teaspoon 
    Dried oregano
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.
Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend ricotta cheese, egg, cup of the parmesan cheese and the chopped spinach; set aside.
Coat a 9x13 baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
Top with 3 lasagna noodles. Spread of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this process three more times starting with the noodles and finish with the remaining cup of parmesan cheese. Sprinkle with oregano.
Preheat oven to 350 degrees and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
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