Italian Sausage Lasagna Lighter Recipe
Finally! A flavorful lighter version of the classic baked lasagna. Turkey may be used instead of sausage or use 1/2 pound of each.
Steps
Cook sausage , onion and garlic in a 10-inch skillet over medium heat , stirring occasionally , until sausage is no longer pink.
Drain.
Stir in 2 tablespoons of parsley , the basil , sugar , tomatoes and tomato sauce , breaking up tomatoes.
Heat to boiling , stirring occasionally.
Reduce heat to low.
Simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350f.
Cook and drain noodles as directed on package.
Mix ricotta cheese , 1 / 4 cup parmesan cheese , remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased rectangular baking dish , 13x9x2-inches.
Top with 4 noodles.
Spread 1 cup of the cheese mixture over noodles.
Spread with 1 cup sauce mixture.
Sprinkle 2 / 3 cup of mozzarella cheese.
Repeat with 4 noodles , the remaining cheese mixture , 1 cup of the sauce mixture and 2 / 3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture.
Sprinkle with remaining mozzarella cheese and 1 / 4 cup.
Ingredients
reduced-fat italian sausage, onion, garlic clove, fresh parsley, fresh basil leaves, sugar, whole tomatoes, tomato sauce, lasagna noodles, reduced-fat ricotta cheese, parmesan cheese, oregano leaves, reduced-fat mozzarella cheese