Leaner Lasagna

• 8 oz. lasagna noodles (uncooked)
• 1 1/2 lb. 90% fat-free (or better) breakfast sausage (such as Webber's mild low-fat pork sausage 93% fat-free)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (28 oz.) can whole tomatoes with juice, cut up
• 1 (12 oz.) can tomato paste
• 2 tsp. sugar
• 1 1/2 tsp. basil leaves
• 1 1/2 tsp. crushed red pepper
• 24 oz. low-fat Ricotta cheese (1 gram fat or less per ounce, such as Sargento Light Ricotta)
• 1 egg, beaten
• 1 Tbsp. dried parsley flakes
• 3 c. (3/4 lb.) shredded part-skim Mozzarella cheese (5 grams fat or less per ounce)
• 3/4 c. Parmesan cheese

1. Preheat oven to 375u0b0.
2. Spray 13 x 9-inch glass baking dish with vegetable oil spray.
3. Cook lasagna noodles according to package directions; drain.

lasagna noodles, sausage, onion, garlic, tomatoes, tomato paste, sugar, basil, red pepper, lowfat ricotta cheese, egg, parsley flakes, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427233 (may not work)