Lasagna

By claudiag

Ingredients

• 9 uncooked lasagna noodles
• 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
• 1/2 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1/4 cup water
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon pepper
• 1 egg, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Preparation

Step 1

•Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
• Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
• In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
• Cover and bake at 375° for 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. 12 servings