Categories: Healthy Entree

Ingredients

• 9 uncooked lasagna noodles
• 1 package (19-1/2 oz) Italian turkey sausage links, casings removed
• 1/2 lb lean ground beef (90% lean)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (12 oz) tomato paste
• 1/4 C water
• 2 tsp sugar
• 1 tsp dried basil
• 1/2 tsp fennel seed
• 1/4 tsp pepper
• 1 egg, lightly beaten
• 1 carton (15 oz) reduced-fat ricotta cheese
• 1 Tbsp minced fresh parsley
• 1/2 tsp salt
• 2 C (8 oz) shredded part-skim mozzarella cheese
• 3/4 C grated Parmesan cheese

Directions

1. Cook noodles according to package directions. Meanwhile, In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; add garlic and cook 1 minute longer. Drain.

2. Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.

3. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce in a 13″ × 9″ baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cups ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.

4. Cover and bake at 375 degrees for 40 minutes. Uncover; bake 10-15 minutes longer or until thermometer reads 160 degrees. Let stand for 10 minutes before cutting.

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