Ok, so I know I have been absent for a while. Now that it is getting colder outside, I can start cooking again and using the oven. Last night I made a classic that I love; tomato basil soup (click here for the recipe). The idea for this lasagna came from my co-worker Jen. About a month ago she was telling me how she made stuffed shells with sausage and white sauce. I decided to take this idea and make it into lasagna. I usually make my lasagna vegetarian with spinach but I thought using fresh Italian sausage would make it taste good. I first made this version about three weeks ago and I liked it so much that I made it again last week when my friend Alex was in town for a visit. I added a glass of red wine to the sauce the second time around. The taste got better as the days went by and we ate the left overs. Lasagna is the perfect meal to make if you are thinking of making dinner for many people or to subdivide it into lunches to take to work or school.
Preheat the oven to 400° F.
- 6 Italian sausages, uncased and mashed up
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 15 oz can tomato sauce
- 15 oz fat-free Ricotta cheese
- 1 lb lasagna noodles, boiled
- 1 lb shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- olive oil
- 1 glass red wine (optional)