SAUSAGE LASAGNA
16 lasagna noodles from 1 (16 oz) pkg.
1 onion, chopped, 1/2 cup
1 lb. sweet italian sausage, casings removed, crumbled (or your favorite)
2 Tbs, tomto paste
3/4 tsp. salt, divided
3/4 tsp. garlic powder, divided
3/4 tsp. dried italian seasoning, divided
1/2 tsp. pepper, divided
2/3 cup milk
1 jar (26 oz) marinara sauce
1 container (32oz) ricotta
1 pkg (8 oz.) shredded mozzarella
1/3 cup grated Parmesan
1 egg
Preheat oven to 375 degrees
Cook noodles according to package directions, drain
In non-stick skillet over medium high heat, cook onion and sausage until sausage is no longer pink, 6 to 8 minutes, drain
Reduce heat to medium, stir in tomato paste, 1/2 tsp.salt, 1/2 tsp. garlic powder, 1/2 tsp. seasoning and 1/4 tsp. pepper. Add milk, stirring until thickened, about 3 minutes.
Reserve 1 1/2 cup of marinara sauce and stir the remaining sauce into skillet. Remove from heat.
Combine ricotta, 1 cup mozzarella, Parmesan, egg and remaining salt, garlic powder, seasoning and pepper.
Spread the reserved marinara (the 1 1/2 cups) in an ungreased 13x9 baking dish. Top with 4 noodles, 1/3 of the cheese mixture and 1/3 of the sausage mixture. Repeat twice, ending with noodles.
Top with remaining sauce, sprinkle with remaining mozzarella.
Cover with foil, bake until bubbly, about 40 minutes. Then uncover and bake another 5 minutes. Let stand a little before serving.
Makes 8 servings. Per serving: 690 calories, 37g protein, 37g fat, 131mg chol, 51g. carbs, 1460mg. sodium, 4g. fiber, and 11g. sugar.
Time in your kitchen 25 minutes. Ready to serve in 1 hour 10 minutes.