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Serves 8

2 Cup Fat free ricotta cheese
1/8 Cup Parmesan cheese, freshly grated
3 Cup (12 oz.) reduced-fat mozzarella cheese, shredded
Tomato Sauce with Italian Sausage (recipe follows)
12 lasagna noodles (10 ozs.), cooked and kept at room temperature

Preheat oven to 350 degrees. Combine cheeses in bowl. Spread 1 C
Tomato Sauce on bottom of a 13" x 9" baking pan; top with 4 lasagna
noodles, overlapping slightly. Spoon 1/3 of cheese mixture over
noodles, spreading lightly with rubber spatula. Top with 1 c Tomato
Sauce. Repeat layers 2 times, ending with a layer of noodles, cheese,
and remaining Tomato Sauce.

Bake lasagna, loosely covered with aluminum foil, until sauce is
bubbly, about 1 hour.

Tomato Sauce with Italian Sausage

(makes about 4 = C)

Olive-oil flavored vegetable cooking spray
2 C. Onion, chopped
3 cloves garlic, minced
1 tsp. Dried basil leaves
1 tsp. Dried tarragon leaves
1 tsp. Dried thyme leaves
2 16 oz. Cans low-sodium whole tomatoes, undrained, coarsely chopped
2 8 oz. Cans low-sodium tomato sauce
1 C. Water
1 tsp. Sugar
8 ozs. Turkey Italian sausage, cooked and well drained
1/8 tsp. Salt
1/8 tsp. Black pepper

Coat large saucepan with cooking spray; heat over medium heat until hot.
Saute onion and garlic, until tender, about 5 minutes. Stir in herbs and
cook 1 to 2 minutes more. Add tomatoes, tomato sauce, and water; heat to
boiling. Reduce heat and simmer, uncovered, until sauce is reduced to
about 4 = cups, 15 to 20 minutes. Stir in sugar; stir in sausage, salt,
and pepper.


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