Recipe - Lighter Hot Sausage Lasagna

16 Lasagna noodles; cooked,
drained and rinsed
Three fourths pound Hot turkey sausage; cut 1/4
inch thick
1 md Onion; peeled and
chopped
2 md Garlic cloves; peeled
and minced
14 One half ounce Canned tomatoes (reserve
juices); broken up
32 ounce Tomato sauce
2 tablespoon Tomato paste
1 teaspoon Dried basil
1 teaspoon Dried oregano
One half teaspoon Dried marjoram
One half teaspoon Crushed red pepper
One fourth teaspoon Salt
Pepper to taste
2 tablespoon Minced fresh parsley
1 cup Lowfat ricotta cheese
1 cup Grated low fat mozzarella
3 tablespoon Parmesan cheese

From: Cheryl Constantine Nickaduck@AOL.COM

Date: Sat, 6 Jul 1996 18:33:44 0400
1. In large skillet, cook sausage. Remove.

2. In same skillet cook onion and garlic covered, over medium low heat for
10 minutes or until soft. Stir occasionally. Stir in tomatoes with liquid,
sauce, paste, sausage, basil, oregano, marjoram, red pepper, salt, pepper
and parsley. Simmer, uncovered for 35 minutes. Stir occasionally.

3. Spread thin layer of sauce on bottom of 9X13 dish. Top with layer of
noodles, 1/3 of the sauce, One half of the ricotta and mozzarella. Cover with
second layer of noodles. Repeat layers. Top with sauce and parmesan
cheese. Can be made 24 hours in advance. Cover and refrigerate. Remove 30
minutes before cooking.

4. Bake at 350 for 40 minutes or until done. Let rest 10 minutes before
cutting.

EATL Digest 5 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.