OOH-LA-LA-SAGNA

OOH-LA-LA-SAGNA

Let's just say....YOU HAVE TO TRY IT! YOU will definitely LIKE it!!

Permission has been granted by the Podleski Sisters to reprint this recipe from the EAT SHRINK and be MERRY Cookbook!

Yield: 10 servings
NI: 311 calories, 10.5g fat, 4.2g fiber

Sauce
8 oz (227g) light mild Italian sausage
8 oz (227g) extra lean ground beef
1c chopped onions
2 tsp minced garlic
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 jar (22oz/700ml) your favorite tomato pasta sauce
1 can (19ox/540ml) tomatoes with Italian herbs, undrained, cut up
1/3c chopped fresh basil leaves
1 tbsp balsamic vinegar
1/3 tsp freshly ground black pepper

12 uncooked whole wheat lasagna noodles
2c light ricotta cheese
(16 0z/ 454 g)
1 pkg (10 oz/280 g) frozen spninach, thawed, squeezed dry and chopped
1/3c grated Parmesan, Romano, or Asiago cheese
1 egg
1 1/2 cups packed shredded light mozzarella cheese (6 oz/170 g)

Spra a 9x13 inch baking dish with cooking spray and set aside.

To make sauce, spray a large, non stick pot or deep non stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions, and garlic. Cook and stir over medium high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minute. Add pasta sauce, tomatoes, basil, vinegar, and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes. While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.

In a medium bowl, mix together ricotta, spinach, Parmesan cheese, and egg. Refrigerate until ready to use.

To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 lasagna noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer; 4 noodles, 1/3 sauce, 1/3 mozzarella.

Cover lasagna with foil and bake at 375 degrees F for 35 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving. Savour the Flavour!!!