Lasagna can seem like a pain to make, but really it’s so easy and really worth it. This recipe is special because it gets its great flavors from an array of vegetables, fresh parsley and sausage. It’s not too high in calories and fat as I used very few noodles, part-skim ricotta cheese and just a small amount of shredded cheese for such a large dish. If you don’t prefer sausage, use lean ground beef or ground turkey. You can make this recipe ahead. It’s perfect for company or for weeknight with leftovers for the next day.
Prep: 20 minutes
Cook: 35 minutes
Yield: 8 servings
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 pound mild or sweet Italian sausage, casings removed
1 (8-ounce) package sliced fresh mushrooms
11/2 cups marinara sauce
1 (14.5-ounce) can diced tomatoes with green pepper and onions
1 (15-ounce) container part-skim ricotta cheese
3 tablespoons chopped fresh Italian parsley
6 lasagna noodles, cooked
11/2 cups shredded Italian cheese blend
1. Saute first 5 ingredients in a large saute pan or Dutch oven in hot oil over medium heat 5 minutes or until vegetables are tender; add mushrooms and continue to cook until sausage is browned. Add sauce and tomatoes; simmer 10 minutes.
2. In a separate bowl, combine ricotta cheese and parsley, stirring well.
3. Layer lasagna noodles, sausage mixture and ricotta mixture in a 13- x 9-inch lightly greased baking dish; repeat with remaining layers ending with sauce. Top with shredded cheese.
4. Bake at 375F, covered 25 minutes. Uncover and bake 10 to 15 minutes more. Let stand 10 minutes before serving.