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Light and Easy Lasagna

Ingredients:

9 long no-boil lasagna noodles
1 tabls. olive oil
1 large onion, chopped
4 clove garlic minced
1 pound sausage, casings discarded
2 26-ounce jars meatless spaghetti sauce
1 15-ounce container low-fat ricotta cheese
1/4 cup plus 2 tbls. chopped fresh basil, divided
2 cups shredded part-skim mozzarella
1/4 cup grated parmesan cheese

Directions:

  1. Heat oil in large skillet or saucepan over medium heat. Cook onion 5 minutes, stirring occasionally. Add garlic and cook 1 minute.
  2. Add sausage to skillet; cook until no longer pink, stirring frequently and breaking up sausage with wooden spoon.
  3. Pour spaghetti sauce; bring to boil over high heat. Reduce heat, and simmer uncovered 10 minutes.
  4. Preheat oven the 375. Spread 1 1/2 cups of the sauce in the bottom of a 9" x 13" baking pan.
  5. Arrange 3 noodles over sauce. Combine ricotta cheese and 1/4 cup of the basil. Drop spoonfuls of half the ricotta mixture over noodles; top with 1 1/2 cups sauce and 1-cup mozzarella.
  6. Repeat layering with 3 more noodles, remaining ricotta mixture, and 1 1/2 cups sauce.
  7. Finish with remaining noodles, sauce and mozzarella. Top with parmesan cheese.
  8. Cover with foil; bake 30 minutes. Uncover and continue baking 15 to 20 minutes or until bubbly. Let stand 5 minutes. Sprinkle with remaining basil.
Serves 8