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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Ingredients:
9 lasagna noodles, uncooked |
1 (20 ounce) package italian turkey sausage links, casings removed |
1/2 lb lean ground beef |
1 large onion, chopped |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes, undrained |
1 (12 ounce) can 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 (15 ounce) carton reduced-fat ricotta cheese |
1 tablespoon fresh parsley, minced |
1/2 teaspoon salt |
2 cups mozzarella cheese, shredded |
3/4 cup parmesan cheese, grated |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook the sausage, beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. 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.
3. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce in 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.
4. Cover and bake at 375° for 40 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
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