ITALIAN SAUSAGE LASAGNA

Italian Sausage Lasagna image

Provided by Jens Kitchen

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
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.
Heat oven to 350ºF. 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 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.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 197.3, Fat 2.6, SaturatedFat 1.2, Cholesterol 5.5, Sodium 520.9, Carbohydrate 36.1, Fiber 3.1, Sugar 6.5, Protein 8.3