Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

29

  ounces

  no salt added diced tomatoes with basil & garlic & oregano -- don't drain

8

  ounces

  no salt added tomato sauce

4

  ounces

  black olives -- sliced

2

  tablespoons

  olive oil

1

  small

  sweet onion -- diced

2

  large

  clove garlic -- minced

1/4

  teaspoon

  kosher salt

1/8

  teaspoon

  crushed red pepper flakes

1

  teaspoon

  Italian seasoning

1

  pound

  Italian sausage -- casings removed

9

  ounces

  lasagna noodles -- no boil and broken into thirds

4

  ounces

 low fat ricotta cheese

2

  tablespoons

  basil leaves -- torn

4

  ounces

  mozzarella cheese -- fresh and sliced

In a bowl mix the diced tomatoes, olives, and tomato sauce.

In large 12 inch skillet heat oil. Add onions and cook until softened and translucent.

Add garlic and cook for 30 seconds.

Add sausage, salt, pepper flakes, and Italian seasoning. Cook breaking up sausage until browned.

Layer the noodles over the sausage mixture.

Pour tomatoes on top and bring to a simmer. Reduce heat to medium-low.

Let the lasagna cook until the noodles are al dente.

Stir mixture then drop ricotta on top. Stir to break up the ricotta.

Scatter mozzarella over top and cover and let steam about 5 minutes.

Serve with basil leaves scattered over top.

Makes 6 servings.