Lighter hot sausage lasagna

Yield: 8 Servings

Measure Ingredient
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
¼ teaspoon Salt
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, .

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