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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Got this off the betty crocker site. It sounds great! Ingredients:
1 lb bulk reduced-fat italian sausage |
1 medium onion, chopped (1/2 cup) |
1 garlic clove, finely chopped |
3 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
1 teaspoon sugar |
2 cups progresso diced tomatoes, undrained (from 28-oz can) |
1 (15 ounce) can tomato sauce |
12 uncooked lasagna noodles (12 ounces) |
1 (15 ounce) container reduced-fat ricotta cheese (2 cups) or 1 small curd cream-style cottage cheese (2 cups) |
1/4 cup grated parmesan cheese |
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves |
2 cups shredded reduced-fat mozzarella cheese (8 ounces) |
1/4 cup grated parmesan cheese |
Directions:
1. Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350ºF. Cook and drain noodles as directed on package.
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5. 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 of the sauce mixture. Sprinkle with 2/3 cup of the 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 Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
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