Recipe

Worlds Best Reasonably Healthy Lasagna Recipe

Add Step-by-Step Photos	Magandab / All my dishes 1 year, 9 months ago I found a recipe on line called "World's Best Lasagna" and made a few changes to make it a bit more healthy. I eliminated the added salt and sugar, switched to low fat cheeses, lean beef, and turkey Italian sausage. I just served it to fri... More Prep:90m Cook:90m Servings:12	Magandab
	impressive cheesy filling

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Fans

cherrytail

jenniferby

chacha

Ingredients

1 pound turkey sweet Italian sausage

1 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (8 ounce) cans canned tomato sauce

1/2 cup water

1-1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley (divided)

1 box lasagna noodles (I used whole wheat noodles)

16 ounces reduced fat ricotta cheese

1 egg

3/4 pound (or more, to taste) reduced fat mozzarella cheese, shredded

1 cup (or more, to taste) grated Parmesan cheese (divided)

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain completely.

Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley.

Simmer, covered, for about 1-1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, 1/4 cup parmesan cheese and remaining parsley.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread enough of meat sauce in the bottom of a 9x13 inch baking dish to lightly coat. Arrange noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1/3 of the meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 30-45 minutes. Cool for 15 minutes before serving.

Note: I have a huge lasagna pan that hold four lasagna noodles, side by side, and this made enough to make it four layers high. So, I used 4 noodles, 1/4 of the sauce, 1/4 of the mozzarella and parmesan cheeses, and 1/3 of the ricotta mixture for each of the first three layers. I then put the last layer of noodles on, spread it with the rest of the sauce and topped it with the rest of the mozzarella and parmesan cheeses

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Comments

chihuahua 1 year, 9 months ago said:
Sounds wonderful and appetizing.

jenniferbyrdez 1 year, 9 months ago said:
Yummy.

chacha 1 year, 4 months ago said:
Mmmmm, I love lasagna - even though I'm not supposed to eat it, I still love it. I like the way you have made it healthier! Another great 5 fork recipe. Thanks.

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