Italian Sausage Lasagna ( Lighter Recipe)

Finally! A flavorful lighter version of the classic baked lasagna. Turkey may be used instead of sausage or use 1/2 pound of each.

• Ready In: 1 hr 55 mins
• Serves: 8-10

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
• 1 (14 1/2ounce) can whole tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 12  ounces  uncooked  lasagna noodles
• 1 (15 ounce) container reduced-fat ricotta cheese
• 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

Directions

1. Cook sausage, onion and garlic in a 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes.
3. Heat to boiling, stirring occasionally; reduce heat to low.
4. simmer uncovered about 45 minutes or until slightly thickened.
5. Heat oven to 350°F.
6. Cook and drain noodles as directed on package.
7. Mix ricotta cheese, 1/4 cup parmesan cheese, remaining 1 tablespoon parsley and the oregano.
8. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2-inches.
9. Top with 4 noodles.
10. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup sauce mixture.
11. Sprinkle 2/3 cup of mozzarella cheese.
12. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
13. Top with remaining noodles and sauce mixture.
14. Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
15. Cover and bake 30 minutes.
16. Uncover and bake 15 minutes longer or until hot and bubbly.
17. Let stand 15 minutes before cutting.