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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! Ingredients:
9 uncooked lasagna noodles |
1 package (19-1/2 ounces) italian turkey sausage links, casings removed |
1/2 pound ground beef |
1 large onion, chopped |
2 garlic cloves, minced |
1 can (28 ounces) diced tomatoes, undrained |
1 can (12 ounces) tomato paste |
1/4 cup water |
2 teaspoons sugar |
1 teaspoon dried basil |
1/2 teaspoon fennel seed |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1 carton (15 ounces) reduced-fat ricotta cheese |
1 tablespoon minced fresh parsley |
1/2 teaspoon salt |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
3/4 cup grated parmesan cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally.
3. Meanwhile, preheat oven to 375°. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
4. Cover and bake 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Yield: 12 servings.
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