Categories: Pasta
Ingredients
- 1 tbsp olive oil
- 3 links italian sauce, casings removed
- 1 small onion, diced
- 2 garlic cloves, minced
- pinch red pepper flakes
- 28 oz can crushed tomatoes
- salt and black pepper to taste
- 1 1/2 cups low-fat ricotta
- 1/2 cup milk
- 16 sheets no-boil lasagna noodles
- 16-20 fresh basil leaves
- 1 cup chopped fresh mozzarella
Directions
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Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook for about 3 minutes, until no longer pink. Add the onion, garlic and red pepper flakes and continue cooking for about 5 minutes, until the onion is soft and translucent. Add the tomatoes and simmer for 15 minutes. Season with salt and pepper.
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Preheat the oven to 350. Combine the ricotta and milk in a mixing bowl. In a 9×9 baking pan, lay down a layer of 4 noodles. Cover with a quarter of the ricotta mixture and a quarter of the sausage mixture, then a few basil leaves and a quarter of the mozzarella. Repeat three times to create a four-layer lasagna.
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Cover with foil and bake for 25 minutes, until the cheese is melted and the pasta cooked through. Remove the foil and increase the temp to 450. Continue baking for about 10 minutes, until the top of the lasagna is nicely browned.