Italian Sausage Lasagna (lighter )

Ingredients

• 1 lb sausage meat italian reduced-fat
• 0.5 cup onion chopped
• 1 clove garlic finely chopped
• 3 tablespoons parsley fresh chopped
• 1 tablespoon basil dried fresh chopped
• 1 teaspoon sugar 
• 2 cups canned tomatoes diced organic undrained (from 28-oz can)
• 15 oz tomato sauce organic canned
• 12 oz lasagne pasta sheets uncooked
• 15 oz curd cottage cheese reduced-fat (2 cups)
• 0.3 cup parmesan cheese grated
• 1 tablespoon oregano dried fresh chopped
• 8 oz mozzarella cheese shredded reduced-fat
• 0.3 cup parmesan cheese grated

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce.
3. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
4. Heat oven to 350°F. Cook and drain noodles as directed on package.
5. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
6. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles.
7. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.
8. Sprinkle with 2/3 cup of the 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.
9. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
10. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly.
11. Let stand 15 minutes before cutting.