Ingredients
9 uncooked lasagna noodles1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1/2 pound lean ground beef (90% lean)1 large onion, chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1/4 cup water2 teaspoons sugar1 teaspoon dried basil1/2 teaspoon fennel seed1/4 teaspoon pepper1 large egg, lightly beaten1 carton (15 ounces) reduced-fat ricotta cheese1 tablespoon minced fresh parsley1/2 teaspoon salt2 cups shredded part-skim mozzarella cheese3/4 cup grated Parmesan cheese Torn fresh basil leaves, optional
Preparation
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the tomatoes, tomato paste, water, sugar, basil, fennel and pepper. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes, stirring occasionally.
Meanwhile, preheat oven to 375°. In a small bowl, combine the egg, ricotta cheese, parsley and salt. Drain noodles and rinse in cold water. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three noodles, 2 cups meat sauce, 2/3 cup ricotta cheese mixture, 2/3 cup mozzarella and 1/4 cup Parmesan. Repeat layers twice.
Cover and bake 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting. If desired, top with fresh basil leaves and sprinkle with additional Parmesan cheese.
