Classic Lasagna
Here's an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart.
Ingredients
- meat sauce
- ½ tablespoon extra-virgin olive oil
- 4 ounces hot or sweet italian turkey sausage, casings removed
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 12 ounces mushrooms, wiped clean and chopped
- 2 cloves garlic, minced
- ⅛ teaspoon salt
- ¼ cup dry red wine
- freshly ground pepper, to taste
- 2 28-ounce cans plum tomatoes, drained and chopped
- 1/2 cup sun-dried tomatoes, (not packed in oil), slivered
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper, or to taste
- 12 whole-wheat lasagna noodles, (12 ounces)
- 2 cups nonfat ricotta cheese
- ⅛ teaspoon salt
- freshly ground pepper, to taste
- ground nutmeg, to taste
- 1 cup shredded part-skim mozzarella
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley