1 14ozcan low or no sodium diced tomatoeswith liquid
114 ozcan crushed tomatoes
1 5.5ozcan low or no sodium tomato paste
1tsphot red pepper flakesbut not if you are using hot Italian sausage meat, like me
salt & freshly ground pepper
2cupspart skim ricotta cheeseone 500 gram tub
½cupsfreshly grated Parmesan cheeseParmigiano-Reggiano is the best
2 cupsmozzarella cheesegrated
Heat a large saucepan over medium heat.
Add oil to the pan, then chopped onion & garlic. Turn heat down to medium low and cook about 5 minutes until onions are softened.
Turn heat back up to medium, & add ground meat to the pan, breaking up with a spoon and brown completely. Drain fat.
Add diced tomatoes with liquid , crushed tomatoes, oregano, basil, hot pepper flakes, and salt & pepper. Stir in tomato paste.
Cover, turn heat to low and let simmer for 15 minutes. (We want a really saucy sauce because we aren't pre-cooking the noodles)
Pre heat oven to 350°
In a 9' x 13' roasting pan, put a layer of sauce. Add a layer of noodles, fresh or dried, to cover. Spread ricotta cheese over noodles evenly. Add a layer of sauce, then noodles again, then your mozzarella cheese, one more layer of sauce, and sprinkle the top with the parmesan cheese.
Put pan onto a baking sheet on middle rack of oven. Bake for 60 minutes or until bubbly and golden and noodles are fork tender.
Let the lasagna sit on counter top for 10 minutes so that you can easily slice into squares.
The nutritional values shown for this recipe are based on using part skim ricotta and mozzarella cheeses, and no salt added tomatoes and tomato paste.Left over lasagna freezes well. Freeze cooled lasagna in an airtight container. When ready to serve, take out of the freezer the night before & let it defrost in the fridge. Bake defrosted lasagna 30 minutes @ 400 degrees.