My Lasagna

Name: My Lasagna
Ingredients: 1 pound Lean Hamburger (I Use 93/7 Ratio); 1 pound Sweet Italian Chicken Sausage, Casing Removed And Crumbled; 1 whole Small Onion, Diced; 1 whole Small Zucchini, Diced; 1 can Petite Diced Tomato, Drained; 2 cloves Minced Garlic; 1 teaspoon Dried Basil; 2 Tablespoons Dried Parsley, Divided; 1/2 teaspoons Kosher Salt, Or To Taste; Fresh Ground Black Pepper, To Taste (optional); 1 jar Favorite Pasta Sauce (About 24oz); 1 Tablespoon Sugar; 16 ounces, weight Fat-free Ricotta Cheese; 1 whole Egg, Beaten; 13 cups Reduced Fat Grated Parmesan Cheese; 4 cups Reduced-fat Or 2% Milk Shredded Mozzarella Cheese; 1 package Whole Wheat Lasagna Noodles (about 13oz)

17 ingredients

24 steps

Ingredients

1 pound Lean Hamburger (I Use 93/7 Ratio)
1 pound Sweet Italian Chicken Sausage, Casing Removed And Crumbled
1 whole Small Onion, Diced
1 whole Small Zucchini, Diced
1 can Petite Diced Tomato, Drained
2 cloves Minced Garlic
1 teaspoon Dried Basil
2 Tablespoons Dried Parsley, Divided
1/2 teaspoons Kosher Salt, Or To Taste
Fresh Ground Black Pepper, To Taste (optional)
1 jar Favorite Pasta Sauce (About 24oz)
1 Tablespoon Sugar
16 ounces, weight Fat-free Ricotta Cheese
1 whole Egg, Beaten
13 cups Reduced Fat Grated Parmesan Cheese
4 cups Reduced-fat Or 2% Milk Shredded Mozzarella Cheese
1 package Whole Wheat Lasagna Noodles (about 13oz)

Directions

1

Heat a large skillet (cast iron works the best) over medium-high heat.
2

Add lean hamburger and chicken sausage and cook for a few minutes.
3

Add diced onion and zucchini to the meat and continue to cook until meat is thoroughly cooked through.
4

Add drained petite cut diced tomatoes, garlic, basil, 1 teaspoon of the parsley, about 1/4 to 1/2 teaspoon kosher salt (or basically to taste) and fresh ground black pepper, to taste, if desired.
5

Mix well and simmer on medium-low heat for about 5 minutes.
6

Then add the jar of pasta sauce and the sugar.
7

Stir and let simmer, uncovered, for about 20 minutes, stirring occasionally.
8

Preheat oven to 350 degrees.
9

Meanwhile, heat a large pasta pot with water to a boil.
10

Add about 1/2 teaspoon of kosher salt and a drizzle of olive oil to the water.
11

Add lasagna noodles and cook for about half the amount of time recommended on the box (probably 5 minutes total).
12

Drain.
13

In a medium-sized mixing bowl, blend together the ricotta cheese, remaining 1 teaspoon parsley, egg, and Parmesan cheese.
14

Add salt to taste, if desired.
15

To assemble, use a 9x13 baking dish lightly sprayed with nonstick cooking spray and lay 4 lasagna noodles lengthwise in the pan, overlapping the sides.
16

Next, use about a third of the ricotta mixture and spread evenly on the noodles.
17

Then sprinkle about 1/2 cup of the mozzarella cheese on top of the ricotta.
18

Then spoon about a third of the meat mixture on top of the mozzarella.
19

Then sprinkle another 1/2 cup of the mozzarella on top of the meat.
20

Repeat layers two more times, ending with a good sprinkling of mozzarella on top of the meat.
21

Cover pan with foil and place in a 350-degree oven for 20 minutes.
22

Remove foil and then allow to cook for another 10 minutes or until hot and bubbly.
23

Let sit for 5 minutes before serving.
24

Enjoy!