The Pioneer Woman Tasty Kitchen
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My Lasagna

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Prep:

Cook:

Level: Easy

System:

8

Description

This is my favorite “healthier” way to serve one of my family’s favorite comfort foods.

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
  • ½ 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
  • ⅓ cups Reduced Fat Grated Parmesan Cheese
  • 4 cups Reduced-fat Or 2% Milk Shredded Mozzarella Cheese
  • 1 package Whole Wheat Lasagna Noodles (about 13oz)

Preparation

Heat a large skillet (cast iron works the best) over medium-high heat. Add lean hamburger and chicken sausage and cook for a few minutes. Add diced onion and zucchini to the meat and continue to cook until meat is thoroughly cooked through.
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. Mix well and simmer on medium-low heat for about 5 minutes.

Then add the jar of pasta sauce and the sugar. Stir and let simmer, uncovered, for about 20 minutes, stirring occasionally.

Preheat oven to 350 degrees.

Meanwhile, heat a large pasta pot with water to a boil. Add about 1/2 teaspoon of kosher salt and a drizzle of olive oil to the water. Add lasagna noodles and cook for about half the amount of time recommended on the box (probably 5 minutes total). Drain.

In a medium-sized mixing bowl, blend together the ricotta cheese, remaining 1 teaspoon parsley, egg, and Parmesan cheese. Add salt to taste, if desired.

To assemble, use a 9×13 baking dish lightly sprayed with nonstick cooking spray and lay 4 lasagna noodles lengthwise in the pan, overlapping the sides.

Next, use about a third of the ricotta mixture and spread evenly on the noodles. Then sprinkle about 1/2 cup of the mozzarella cheese on top of the ricotta. Then spoon about a third of the meat mixture on top of the mozzarella. Then sprinkle another 1/2 cup of the mozzarella on top of the meat.

Repeat layers two more times, ending with a good sprinkling of mozzarella on top of the meat. Cover pan with foil and place in a 350-degree oven for 20 minutes. Remove foil and then allow to cook for another 10 minutes or until hot and bubbly.

Let sit for 5 minutes before serving. Enjoy!

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