Italian Sausage Lasagna

By Jen's Kitchen on March 06, 2007

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Ingredients

1 lb bulk reduced-fat Italian sausage
1 medium onion, chopped ( 1/2 cup)
1 garlic clove, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups progresso diced tomatoes, undrained ( from 28-oz can)
1 (15 ounce) cans tomato sauce
12 uncooked lasagna noodles ( 12 ounces)
1 (15 ounce) containers reduced-fat ricotta cheese (2 cups) or 1 small curd cream-style cottage cheese ( 2 cups)
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese ( 8 ounces)
1/4 cup grated parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet 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 350ºF. Cook and drain noodles as directed on package.
Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. 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 and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.