Yield: 8 Servings
|16||Lasagna noodles; cooked, drained and rinsed|
|¾ pounds||Hot turkey sausage; cut 1/4 inch thick|
|1 medium||Onion; peeled and chopped|
|2 mediums||Garlic cloves; peeled and minced|
|14½ ounce||Canned tomatoes (reserve juices); broken up|
|32 ounces||Tomato sauce|
|2 tablespoons||Tomato paste|
|1 teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
|½ teaspoon||Dried marjoram|
|½ teaspoon||Crushed red pepper|
|Pepper to taste|
|2 tablespoons||Minced fresh parsley|
|1 cup||Lowfat ricotta cheese|
|1 cup||Grated low fat mozzarella|
|3 tablespoons||Parmesan cheese|
From: Cheryl Constantine <Nickaduck@...> Date: Sat, 6 Jul 1996 18:33:44 -0400 1. In large skillet, cook sausage. Remove.
2. In same skillet cook onion and garlic covered, over medium low heat for 10 minutes or until soft. Stir occasionally. Stir in tomatoes with liquid, sauce, paste, sausage, basil, oregano, marjoram, red pepper, salt, pepper and parsley. Simmer, uncovered for 35 minutes. Stir occasionally.
3. Spread thin layer of sauce on bottom of 9X13 dish. Top with layer of noodles, ⅓ of the sauce, ½ of the ricotta and mozzarella. Cover with second layer of noodles. Repeat layers. Top with sauce and parmesan cheese. Can be made 24 hours in advance. Cover and refrigerate. Remove 30 minutes before cooking.
4. Bake at 350 for 40 minutes or until done. Let rest 10 minutes before cutting.
EAT-L Digest 5 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .