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cup. Parmesan cheese, freshly grated
56 ounce. canned plum tomatoes, drained and
1 carrot, finely chopped
1/4 tsp. crushed red pepper, or to taste
1 tsp. dried basil,
1 tsp. dried oregano leaves,
1 tsp. dried thyme,
1/4 cup dry red wine,
2 tsp. fresh parsley, chopped
1/4 tsp. freshly ground black pepper, or to
2 garlic clove, minced
1/8 tsp. ground nutmeg, or to taste
12 lasagna noodles, curly-edged
3/4 pound mushrooms, chopped
2 cup nonfat ricotta cheese,
1/2 Tbl. olive oil,
2 onion, finely chopped
1 cup. part-skim mozzarella, grated
1/4 tsp. salt, or to taste
1/2 cup. sun-dried tomatoes, (not packed in
4 ounce. turkey sausage, hot or sweet, casing
a large heavy pot or Dutch oven, heat oil over
medium-high heat. Add sausage and cook, breaking
up clumps with a spoon, until browned, 3 to
5 minutes. Reduce heat to medium. Add onions
and carrot; cook, stirring, until softened,
2 to 3 minutes. Add mushrooms and garlic and
season with salt and pepper. Cook, stirring
frequently, until mushroom liquid evaporates,
4 to 6 minutes.
in wine, plum tomatoes, sun-dried tomatoes,
oregano, basil, thyme and crushed red pepper.
Bring to a simmer and reduce heat to low; cover
and simmer, stirring occasionally, about 45
minutes. Uncover and cook, stirring frequently,
until sauce is very thick, 30 to 45 minutes
more. Adjust seasoning with salt and pepper.
a large pot of salted water to a boil. Preheat
oven to 350ºF (175ºC). Lightly oil
a rectangular baking dish or coat it with nonstick
spray. 4.Cook noodles in the boiling water until
al dente, about 10 minutes. Drain, then cool
by plunging noodles into a large bowl of ice-cold
water. Lay noodles out on kitchen towels.
ricotta with salt, pepper and nutmeg.
about one-fourth of the meat sauce [1-1/2 cups
in original recipe] in prepared pan. Layer 3
noodles on top. Spread one-fourth of the remaining
sauce [1 cup in original recipe] over noodles.
Dot about one-third of the ricotta [2/3 cup
in original recipe] over sauce, then sprinkle
with one-fourth of the mozzarella [1/4 cup in
original recipe] and one-fourth of the Parmesan
[2 Tbsp. in original recipe]. Continue layering
noodles, sauce and cheeses, finishing with sauce,
mozzarella and Parmesan. Sprinkle with parsley
and cover with foil.
lasagna for 35 to 40 minutes, or until sauce
is bubbling. Uncover and bake until golden,
5 to 10 minutes more. Let cool for 10 minutes