8 oz. uncooked sausage and or chopped meat

3/4 cup chopped onion

4 cloves garlic, minced

1 (15 oz.) can Huntz tomato sauce (not pasta sauce)

1 cup jarred roasted sweet peppers

1 tsp. snipped fresh basil or 2 teaspoons dried basil, crushed

1 tsp. snipped fresh oregano or 1 teaspoon dried oregano crushed

1/4 tsp. black pepper

1 box lasagna noodles

1 (15 oz.) ricotta cheese 

1 (10 oz.) package frozen chopped spinach, thawed and well drained

1 large egg

1 cup Shredded Fresh Mozzarella Cheese

Nonstick Cooking Spray

Directions:

Preheat oven to 375.

Remove sausage from castings.

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 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, stir 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.

Lightly coat a 2 quart rectangular baking dish with nonstick cooking spray. Place two cooked lasagna noodles in a 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.

Serves: 4-6 people