Recipe: Italian Sausage Lasagna (serves 3)

ITALIAN SAUSAGE LASAGNA

FOR THE SAUCE:
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 clove garlic, minced
1 (14 1/2 ounces) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
FOR THE LASAGNA:
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated parmesan cheese

TO PREPARE THE SAUCE:
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain.

Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

TO PREPARE THE LASAGNA:
Combine the egg, ricotta and parsley. Spread 1/4 cup sauce in an 8x4x2-inch loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.

Cover and bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.

Makes 3 servings
From: Becky Harrington of Grandin, North Dakota
Source: Taste of Home Down Home Cooking for One or Two