One package no-boil lasagna noodles
1 sm. container fresh mushrooms
1 tablespoon olive oil
1 crushed garlic clove
1 lb. turkey or pork sausage
1 jar spaghetti sauce (your preference to flavor)
1 can tomato paste
1 tsp. dried basil
1 tsp. dried oregano
1 16 oz. container low fat ricotta
1 egg
2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Heat olive oil in a sauté pan on medium heat. Sauté garlic and mushrooms for two minutes. Add sausage and cook until no longer pink, breaking meat into crumbles as you cook. Turn off heat.
In a medium bowl, mix together spaghetti sauce, tomato paste, basil and oregano until well blended. In a small bowl, beat egg, and then mix in ricotta.
Get out a 13 x 9 casserole dish. Spread ¼ of the sauce in the bottom of the pan. Layer noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Layer 1/3 of the sausage next, topped with 1/3 of the mozzarella cheese. Cover with another ¼ of the sauce. Layer the noodles, ricotta, sausage and mozzarella cheese and sauce again twice and top with noodles. Use the last ¼ of the sauce on top of the noodles and sprinkle the parmesan cheese to cover. Bake covered at 350 degrees for 50 minutes. Uncover and bake 5 to 10 minutes more, until cheese on top is browned and lasagna is bubbly.
Good sides or starters: Romaine lettuce salad w/ Caesar dressing.
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