Lasagne

This is my favorite lasagne recipe.  If I have enough time, I always try it to make it this way.  The recipe originates from Great Good Food  by Julee Rosso.  

Ingredients:

3/4 lb. Italian sausage (low-fat version use turkey sausage), casing removed

1/2 cup finely chopped onion

1 tsp. finely minced garlic

1/2 lb. mushrooms, thinly sliced

2 cups chopped canned Italian tomatoes

3 ounces tomato paste

1 tsp. dried oregano

1 tsp. dried basil

2 tbsp. finely chopped fresh Italian parsley 

1/4 tsp. fennel seeds

crushed red pepper flakes

Salt

Freshly ground pepper

9 lasagne noodles, cooked according to package directions, drained

1/2 lb. part-skim mozzarella cheese, thinly sliced

1/2 lb. low-fat ricotta (low-fat cottage cheese), drained

1 cup Parmesan shards, grated large

1. In a large pot over medium heat, brown the sausage until it is no longer pink, breaking the pieces with the back of a fork.  Add the onion, garlic, and mushrooms, and saute', stirring, for about 5 minutes.
2. Add the tomatoes, the tomato paste, 1/4 cup water, and all the seasonings.  Reduce the heat to a simmer, cover, and cook for 1 to 1-1/2 hours stirring occasionally.  (The sauce can be made ahead and refrigerated or frozen.)
3. Preheat the oven to 350 degrees.  Lightly spray or wipe a 7 x 11 baking dish with oil.
4. Coat the baking dish with a little sauce.  Cover with three lasagne noodles and cover the noodles with half the mozarella, then half the ricotta; sprinkle with a third of the Parmesan.  Spoon on just enough sauce to cover.  Repeat with noodles, cheeses, and sauce.  End with a third layer of noodles, sauce, and the remaining Parmesan.  Bake, covered, for 30 minutes.  Uncover and bake for 15 minutes longer.  Let the lasagne stand for 10 minutes before serving.

Serves: 6

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