16 Lasagna noodles, cooked, drained and rinsed
3/4 lb Hot turkey sausage, cut 1/4 inch thick
1 medium Onion, peeled and chopped
2 medium Garlic cloves, peeled and minced
14 1/2 oz Canned tomatoes (reserve juices), broken up
32 oz Tomato sauce
2 tbsp Tomato paste
1 tsp Dried basil
1 tsp Dried oregano
1/2 tsp Dried marjoram
1/2 tsp Crushed red pepper
1/4 tsp Salt
Pepper to taste
2 tbsp Minced fresh parsley
1 cup Lowfat ricotta cheese
1 cup Grated low fat mozzarella
3 tbsp Parmesan cheese
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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, 1/2 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.
EAT-L Digest 5 July 96
From the EAT-L recipe list.
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