Hearty Lasagna

By minicoopercraig

In the wrong hands, lasagna turns into a soupy, oily, hypercaloric mess. THe wrong slice can easily hijack two-thirds of your day's precious calories. We'd rather save those for wine and dessert, so we improve matters considerably by trading the flurry of mozzarella and deluge of fatty ground beef for a low-fat ricotta sauce and lean chicken sausage.

Ingredients

• 1 container (15 oz) part-skim ricotta
• 1/2 bunch fresh basil, chopped
• 2 links precooked chicken sausage, diced
• 1/3 cup 2% milk
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/8 tsp salt
• 2 1/4 cups Muir Glen Tomato Basil Pasta Sauce
• 8 no-boil lasagna noodles
• 1/4 cup grated Parmesan

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425 degrees. Mix the ricotta, basil, sausage, milk, garlic, pepper flakes and salt.
Spread 1/2 cup of the tomato sauce on the bottom of an 8' X 8" baking dish. Lay 2 noodles over the sauce; cover with one-fourth of the ricotta mixture and another 1/2 cup of the tomato sauce. Repeat with noodles, cheese mixture and sauce twice more. Top with a last layer of pasta, the remaining ricotta mixture and sauce and Parmesan.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until the top is golden. (Note: This recipe is good for a big crowd and very easy to double up on.)