| 1 | pound bulk Italian sausage |
| 1 | medium onion, chopped (1/2 cup) |
| 1 | garlic clove, crushed |
| 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 (from 28-oz can), undrained |
| 1 | can (15 ounces) tomato sauce |
| 12 | uncooked lasagna noodles (12 ounces) |
| 1 | container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups) |
| 1/4 | cup grated Parmesan cheese |
| 1 | tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves |
| 2 | cups shredded mozzarella cheese (8 ounces) |
| 1/4 | cup grated Parmesan cheese |
Serve with...
Orange-Glazed Strawberry Tart
Total Time:
31 min
| 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. |
|
| Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix! |
|
| Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients. |
|
| If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage. |
Nutrition Information:
465 ( 205 ); 23 g ( 11 g); 70 mg; 1120 mg; 36 g ( 3 g); 31 g 28 %; 16 %; 50 %; 16 % 2 ; 1 ; 3