- 2 cups fatfree ricotta cheese
- 1/8 cup Parmesan cheese, freshly grated
- 3 cups (12 oz.) reduced-fat mozzarella cheese, shredded
- Tomato Sauce with Italian Sausage (recipe follows)
- 12 lasagna noodles (10 ozs.), cooked and kept at room temperature
Serves 8. Preheat oven to 350 degrees. Combine cheeses in bowl. Spread 1 C Tomato Sauce on bottom of a 13" x 9" baking pan; top with 4 lasagna noodles, overlapping slightly. Spoon 1/3 of cheese mixture over noodles, spreading lightly with rubber spatula. Top with 1 c Tomato Sauce. Repeat layers 2 times, ending with a layer of noodles, cheese, and remaining Tomato Sauce. Bake lasagna, loosely covered with aluminum foil, until sauce is bubbly, about 1 hour. Tomato Sauce with Italian Sausage olive-oil flavored vegetable cooking spray 2 cups onion, chopped 3 cloves garlic, minced 1 tsp. dried basil leaves 1 tsp. dried tarragon leaves 1 tsp. dried thyme leaves 2 16-oz cans low-sodium whole tomatoes, undrained, coarsely chopped 2 8-oz. cans low-sodium tomato sauce 1 cup water 1 tsp. sugar 8 ozs. turkey Italian sausage, cooked and well drained 1/8 tsp. salt 1/8 tsp. black pepper Coat large saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic, until tender, about 5 minutes. Stir in herbs and cook 1 to 2 minutes more. Add tomatoes, tomato sauce, and water; heat to boiling. Reduce heat and simmer, uncovered, until sauce is reduced to about 4 = cups, 15 to 20 minutes. Stir in sugar; stir in sausage, salt, and pepper.
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