Healthier Lasagna

Ingredients

     1 pound turkey sausage

    3/4 pound lean ground turkey

    1/2 cup minced onion

    2 cloves garlic, crushed

    1 (28 ounce) can crushed tomatoes

    2 (6 ounce) cans tomato paste

    2 (6.5 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

    2 tablespoons chopped fresh parsley

    12 lasagna noodles

    16 ounces ricotta cheese

    3/4 pound low fat mozzarella cheese, sliced

    3/4 cup grated Parmesan cheese

Method

1.Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground   turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes,   tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian   seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours,   stirring occasionally.

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

3.Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water,   stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

4.Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles   lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the   mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle   with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and   Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to   prevent sticking.

5.Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more.   Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes   before serving.

World's Best Lasagna

Ingredients

    1 pound sweet Italian sausage

    3/4 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 (6.5 ounce) cans canned tomato sauce

    1/2 cup water

    2 tablespoons white sugar

    1 1/2 teaspoons dried basil leaves

    1/2 teaspoon fennel seeds

    1 teaspoon Italian seasoning

    1 tablespoon salt

    1/4 teaspoon ground black pepper

    4 tablespoons chopped fresh parsley

    12 lasagna noodles

    16 ounces ricotta cheese

    1 egg

    1/2 teaspoon salt

    3/4 pound mozzarella cheese, sliced

    3/4 cup grated Parmesan cheese

Method

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well   browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with   sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2   tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.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, remaining parsley, and 1/2 teaspoon salt.

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

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.     Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese    mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups 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.

5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.      Cool for 15 minutes before serving.