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Classico Lasagna

  • Author: Laura


  • 1 jar (24 oz.) Classico®Creamy Spinach and Parmesan Seasonal Sauce
  • 8 lasagna noodles
  • 15 ounces ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 4 cups shredded Mozzarella cheese, divided
  • 1 pound sweet or hot italian-style bulk sausage


  1. Preheat oven 350°F. Cook pasta al dente according to package instructions. Drain and set aside. In a medium bowl, mix together ricotta cheese, Parmesan cheese, eggs and 1 cup of mozzarella cheese, and set aside.
  2. Meanwhile, in a large , skillet over medium high heat, brown sausage for 4 to 6 minutes, or until cooked through, stirring until small crumbles form.
  3. Spread 1 cup of Pasta Sauce evenly over the bottom of a 13×9 baking dish. Layer with 1/2 of cooked lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of cooked sausage, 1/2 of remaining Pasta Sauce and 1/2 of remaining mozzarella cheese. Repeat layers.
  4. Bake uncovered for about 40 minutes, or until hot and bubbly. Allow to rest for 5 to 10 minutes before serving.
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