Tonight we had Ed’s family (minus his mom, who was in Maine) over for his dad’s birthday. I made Lasagna, but tried to make it healthier! (You’ll note that I don’t use parmesan cheese… there’s just something about the smell of parmesan cheese that I don’t like… but by all means add it if you like it!) I don’t cook the noodles first, and it comes out just fine. You just need to add some extra water to the sauce because the noodles will absorb it. And I’ve noticed that if you just cook whole wheat noodles a little longer, nobody can tell the difference! As always, I try to use environmentally friendly or organic products whenever possible.
Whole Wheat Lasagna
- 1 box of whole wheat lasagna noodles
- 2 28 oz. cans crushed tomatoes with basil
- 6 sausage links or 4 sausage burger patties (I like Nature’s Promise from Stop and Shop)
- pepper to taste
- Italian seasoning to taste
- red pepper flakes to taste
- 16 oz. part skim ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 eggs
Brown sausage in a pan, add tomatoes, pepper, Italian seasoning, and red pepper flakes. Add about 1/2 a can of water. Cover and simmer about 10 minutes while you mix the cheese filling. In a bowl, mix ricotta, mozzarella, and eggs. Add some pepper and Italian seasoning if desired. If you’re using parmesan, add it to this mixture.
In a lasagna pan, add a small amount of the sauce. Layer in about 4 noodles and spread 1/3 of the cheese mixture on top of them. Add in about 1/4 of the remaining sauce. Continue to layer noodles, cheese, sauce, for two more layers, then add just noodles and sauce. Bake covered at 375 F for about 1 hour, then remove foil and bake another 10-20 minutes. Let cool about 10-15 minutes before serving.