1. Preheat oven to 375 degrees and spray a 13x9-inch pan with nonstick cooking spray. 2. Crumble sausage and saute in a large Dutch oven until lightly browned, then add onion. When sausage is completed cooked and browned, add garlic and tomato paste. Cook, stirring occasionally, for about 5 minutes. 3. Add spaghetti sauce, diced tomatoes, and seasonings. Simmer until thickened, about 10 minutes. 4. Meanwhile, in a medium bowl, combine ricotta, egg, 1/2 cup parmesan, and parsley. Set aside. 5. Assemble lasagna by spooning sauce into prepared pan to cover the bottom (about 1-1/2 cups). Layer 3 lasagna noodles (they expand when cooked), 1/2 of the ricotta mixture, and 1/2 of the sliced mozzarella. Cover with sauce. Layer 3 more lasagna noodles, remaining 1/2 of the ricotta mixture, and remaining 1/2 of the sliced mozzarella. Cover with remaining sauce. Top with shredded mozzarella cheese and 1/4 cup parmesan cheese. 6. Cover with nonstick aluminum foil (or foil sprayed with nonstick cooking spray) and bake for 25 minutes. Remove foil and bake, uncovered, for another 25 minutes, or until bubbly. Cool 10-15 minutes before slicing and serving. ---------------------------------------------------------------------------
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Ingredients
