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Lasagne and Italian Sausage (Salsiccia)

  • 1 lb. Lasagne
  • 2 lbs. Ricotta cheese
  • 4 eggs
  • 1 tablespoon parsely
  • 1 lb. Italian sausage (bulk) browned & cooked in sauce
  • 3 quarts tomato sauce
  • 1 lb. shredded Mozzerella
  • 1 cup grated Parmesan cheese
  • 1 lb. drained, cooked spinach ( optional )


Cool lasagne according to package directions. Add enough cold water so you can handle pasta.

Mix ricotta with eggs and parsley. Dot each layer with ricotta, tomato sauce and sausage, mozzerella and parmesan ( and spinach, if desired)

Bake at 350 degrees for 35 minutes

Note: Best prepared a day ahead!