Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1/2

  pound

  Italian sausage

1/2

  pound

  extra lean ground beef

1

  small

  onion -- minced

2

  large

  cloves garlic -- minced

14 1/2

  ounces

  no salt added diced tomatoes with basil &  garlic & oregano

6

  ounces

  no salt added tomato paste

8

  ounces

  no salt added tomato sauce

1/2

  cup

  red wine

1

  teaspoon

  Italian seasoning

1/2

  teaspoon

  fennel seeds

1/4

  teaspoon

  crushed red pepper flakes

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

8

  ounces

  low fat ricotta cheese

1

  whole

  egg

8

  ounces

  low fat mozzarella cheese

1/4

  cup

  Parmesan cheese -- grated

10

  ounces

  lasagna noodles

Heat oven to 375°F.

In a large skillet or Dutch oven cook beef, sausage, and onion over medium heat until browned. Drain.

Add garlic and cook for 30 seconds.

Add tomatoes, tomato paste, tomato sauce, wine, salt, pepper, Italian seasoning, crushed red pepper, and fennel seeds. Simmer for 15 minutes.

Cook noodles in large pot of lightly salted boiling water for 8 to 10 minutes. Drain and rinse with cold water.

In a bowl mix ricotta with egg.

Spread 1/3 of meat sauce over bottom of 9x13 inch pan. Top with lasagna noodles.

Spread 1/3 of ricotta mixture over noodles. Spread 1/3 of mozzarella over ricotta and 1/3 of Parmesan over mozzarella.

Top with noodles and repeat layers twice ending up with mozzarella and Parmesan.

Cover and bake for 25 minutes.

Uncover and bake for 25 more minutes.

Makes 6 servings.