Lasagna Lite

Lasagna Lite from Top Ate on Your Plate

Serves 6-8

Ingredients

Meat Sauce

• 1 lb of turkey sausage, casings removed
• 1 lb of lean ground turkey
• 1 vidalia onion chopped
• 3 cloves of garlic
• 1 28 oz can of crushed tomatoes
• 2 6 oz cans of tomato paste
• 2 6.5 oz cans of tomato sauce
• ½ cup water
• 2 TBSP white sugar
• 2 TSP chopped fresh basil
• 1 TSP of Italian seasoning
• 1 TBSP salt
• 2 TBSP fresh chopped parsley

Layers

• 12 no boil lasagna noodles
• 16 oz part skim ricotta cheese
• 2 TBSP fresh chopped parsley
• 1 egg
• ½ TSP salt
• 1 lb part skim mozzarella cheese sliced
• 1 cup grated parmigiano reggiano cheese

Directions

1. In a large sauce pan, sauté sausage, turkey meat, onion and garlic until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, Italian seasoning, 1 TBSP salt and 2 TBSP parsley.  Simmer on low heat, covered for about 80 minutes stirring every 20 minutes.
2. In a mixing bowl, combine ricotta cheese, egg and 2 TBSP parsley.
3. Preheat oven to 375 degrees.
4. To assemble, layer evenly in a 9x13 inch glass baking dish in the following order: 
5. 1 ½ cups of the meat sauce, 4 lasagna noodles, 1/3 of the ricotta mixture, 1/3 mozzarella, 1/3 of the paremesano regiano.  Repeat 3 times making sure to end of the 3 cheeses.
6. Cover with foil and bake in oven for 25 minutes.  Remove foil and bake for an additional 25 minutes.  Note that if you are baking from frozen, allow to thaw completely then bake for 30 minutes covered and 30 minutes uncovered.  Cool for at least 15 minutes before cutting and serving.  Serve with additional left over meat sauce.