Ingredients
2 Italian sausage links, casings removed1/4 cup chopped onion1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup tomato paste3/4 teaspoon sugar1/2 teaspoon dried basil1/4 teaspoon salt1/8 teaspoon crushed red pepper flakes1/8 teaspoon pepper1 egg, beaten3/4 cup ricotta cheese1 tablespoon minced fresh parsley4 lasagna noodles, cooked and drained3/4 to 1 cup shredded part-skim mozzarella cheese1 tablespoon grated Parmesan cheese
Preparation
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8x4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.
