Sausage & Swiss Chard Lasagna

Ingredients

  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 1-3/4 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 bunch Swiss chard (about 10 ounces)
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup shredded Gruyere or Swiss cheese, divided
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 no-cook lasagna noodles

No-Noodle Lasagna Beef Dip

Ingredients

  • 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
  • 1-1/2 cups pasta or marinara sauce (any variety)
  • 1 clove garlic, minced
  • 8 ounces reduced-fat or fat-free cream cheese, softened
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons reduced-fat Parmesan-style grated topping
  • Sliced green onions (optional)
  • Garlic or Italian-flavored crackers, pita chips or crostini slices

Spinach-Basil Lasagna

Ingredients

  • 1 large egg, lightly beaten
  • 2 cups reduced-fat ricotta cheese
  • 4 ounces crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) pasta sauce
  • 9 no-cook lasagna noodles
  • 3 cups fresh baby spinach
  • 2 cups shredded part-skim mozzarella cheese

Traditional Lasagna

Ingredients

  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 to 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 3 large eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups 4% small-curd cottage cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese (about 6 ounces)
  • 3 cups shredded part-skim mozzarella cheese, divided

Ravioli Lasagna I

Ingredients

  • 1 pound ground beef
  • 1 jar (28 ounces) spaghetti sauce
  • 1 package (25 ounces) frozen sausage or cheese ravioli
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Minced fresh basil, optional

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
  2. Cover and bake at 400° for 40-45 minutes or until heated through. If desired, top with basil to serve.

Eggplant Lasagna

Ingredients

  • 3 medium eggplants
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella

Cheesy Sausage and Kale Lasagna

Ingredients

  • 1/2 lb. sweet Italian sausage
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 18-oz. jar good-quality marinara sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 5 oz. chopped kale
  • 1 8-oz. container ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 1 12-oz. ball fresh mozzarella, thinly sliced
  • Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 375°.
  2. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
  3. Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
  4. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
    Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
  5. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
  6. Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.