Lighter Hot Sausage Lasagna
Source of Recipe
Cheryl Constantine
List of Ingredients
16 Lasagna noodles cooked,
3/4 pound Hot turkey sausage cut 1/4" pieces
1 medium Onion peeled and chopped
2 medium Garlic cloves peeled
41 ounces Canned tomatoes (reserve juice)
32 ounces Tomato sauce
2 tablespoons Tomato paste
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/2 teaspoon Dried marjoram
1/2 teaspoon Crushed red pepper
1/4 teaspoon Salt
Pepper to taste
2 tablespoons Minced fresh parsley
1 cup Lowfat ricotta cheese
1 cup Grated low fat mozzarella
3 tablespoons Parmesan cheese Recipe
1. In large skillet, cook sausage. Remove.
2. In same skillet cook onion and garlic covered, over medium low heat for 10 minutes or until soft. Stir occasionally. Stir in tomatoes with liquid, sauce, paste, sausage, basil, oregano, marjoram, red pepper, salt, pepper and parsley. Simmer, uncovered for 35 minutes. Stir occasionally.
3. Spread thin layer of sauce on bottom of 9X13 dish. Top with layer of noodles, 1/3 of the sauce, 1/2 of the ricotta and mozzarella. Cover with second layer of noodles. Repeat layers. Top with sauce and parmesan cheese. Can be made 24 hours in advance. Cover and refrigerate. Remove 30 minutes before cooking.
4. Bake at 350 for 40 minutes or until done. Let rest 10 minutes before cutting.
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