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1
Preheat the oven to 400 degrees F.
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2
Mist a large (10 to 12-inch) skillet, with olive oil or Pam spray (you can use a tablespoon of olive oil).
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3
Add the onion and cook for 5 minutes over medium-low heat, until translucent.
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4
Add the garlic and cook for 1 more minute.
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5
Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
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6
Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper.
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7
Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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8
Meanwhile, fill a large bowl with the hottest tap water.
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9
Add the noodles and allow them to sit in the water for 20 minutes.
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10
Drain.
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11
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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12
Set aside.
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13
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish.
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14
Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce.
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15
Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
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16
Sprinkle with 1/4 cup of Parmesan.
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17
Bake for 30 minutes, until the sauce is bubbling.
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18
Notes: I substituted some things to this recipe make more healthful.
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19
Yes, I am aware it is lasagna, and it is not typically known as a healthy dish, but I still do what I can.
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20
For instantance, the original recipe calls for 2 tablespoons of olive oil, which you really do not need the fat...
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21
I opted for cooking spray, or you could even use a couple of splashes of chicken broth.
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22
I also substituted egg beaters for the egg, used low sodium canned tomatoes and used low fat/fat free cheeses.
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23
It was still crazy good.
