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Ingredients
- 2 (link) Italian sausage, casings removed
- 1/4 (cup) chopped onion
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 (cup) tomato paste
- 3/4 (teaspoon) sugar
- 1/2 (teaspoon) dried basil
- 1/4 (teaspoon) salt
- 1/8 (teaspoon) crushed red pepper flakes
- 1/8 (teaspoon) pepper
- 1 egg, beaten
- 3/4 (cup) ricotta cheese
- 1 (tablespoon) minced fresh parsley
- 4 lasagna noodles, cooked and drained
- 3/4 (cup) shredded part-skim mozzarella cheese
- 1 (tablespoon) grated Parmesan cheese
Directions
- Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. In a bowl combine the egg, ricotta and parsley.
- Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
- Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 431
- Total Fat
- 24g
- Saturated Fat
- 10g
- Cholesterol
- 99mg
- Sodium
- 1004mg
- Carbohydrate
- 30g
- Dietary Fiber
- 3g
- Sugars
- 8g
- Protein
- 24g
- Vitamin A
- 9%
- Vitamin C
- 40%
- Calcium
- 21%
- Iron
- 17%
- Potassium
- 813mg
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