Italian Sausage Lasagna (lighter )
You can never have too many main course recipes, so give Italian Sausage Lasagna (lighter ) a try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 38g of protein, 39g of fat, and a total of 676 calories. This recipe serves 8. Head to the store and pick up bulk pork sausage, canned tomatoes, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. This recipe is typical of Mediterranean cuisine.
Instructions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce.
Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles.
Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.
Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture.
Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly.
Let stand 15 minutes before cutting.