Ingredients:
1 lb bulk reduced-fat Italian sausage
1 medium onions, chopped ( 1/2 cup)
1 garlic cloves, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 (14 1/2 ounce) cans whole tomatoes, undrained
1 (15 ounce) cans tomato sauce
12 ounces uncooked lasagna noodles
1 (15 ounce) containers 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:
Cook sausage, onion and garlic in a 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes.
Heat to boiling, stirring occasionally; reduce heat to low.
simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350 F.
Cook and drain noodles as directed on package.
Mix ricotta cheese, 1/4 cup parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2-inches.
Top with 4 noodles.
Spread 1 cup of the cheese mixture over noodles; spread with 1 cup sauce mixture.
Sprinkle 2/3 cup of mozzarella cheese.
Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
Top with remaining noodles and sauce mixture.
Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
Cover and bake 30 minutes.
Uncover and bake 15 minutes longer or until hot and bubbly.
Let stand 15 minutes before cutting.
Servings: 8-10
Time preparation: 70 min.
Time total: 115 min.