Italian Sausage Lasagna (lighter recipe)

 

1

lb bulk reduced-fat Italian pork sausage

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

3

tablespoons chopped fresh parsley

1

tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1

teaspoon sugar

2

cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained

1

can (15 oz) Muir Glen® organic tomato sauce

12

uncooked lasagna noodles (12 oz)

1

container (15 oz) reduced-fat ricotta cheese or small-curd 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 oz)

1/4

cup grated Parmesan cheese

• 1 In 10-inch skillet, cook sausage, onion and garlic 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 In medium bowl, 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 13x9-inch (3-quart) glass baking dish. 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; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.