Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. For meat sauce, in a large skillet combine sausage, onion, and garlic; cook over medium heat until meat is brown and vegetables are tender, stirring to break up sausage. Drain off fat, if necessary.
Stir tomato sauce, roasted red peppers, dried basil (if using), dried oregano (if using), and black pepper into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.
Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. For ricotta mixture, in a medium bowl stir together ricotta cheese, spinach and egg white.
Lightly coat a 2-quart rectangular baking dish with cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta mixture. Top with one-third of the meat sauce and one-third of the mozzarella cheese. Repeat layers twice, except do not add the last layer of mozzarella cheese.
Bake, covered, for 25 to 30 minutes or until bubbly. Uncover and sprinkle with remaining mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 15 minutes before serving.