|1||jar (24-26 oz or 680-700 mL) marinara sauce|
|3||cups (750 mL) water|
|8||oz (250 g) lasagna noodles|
|1||lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed|
|2||garlic cloves, pressed|
|2||oz (60 g) Parmesan cheese|
|2||tbsp (30 mL) chopped fresh parsley, divided|
|1||cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Chef's Corner)|
|1/2||cup (125 mL) shredded mozzarella cheese|
|1/4||tsp (1 mL) coarsely ground black pepper|
|Additional grated Parmesan cheese (optional)|
Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 3 medium-fat meat (3 carb)
Cook's Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.
The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.
Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.