Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 pound lean Italian sausage
1 1/2 pound lean ground beef
1/2 cup minced onion	Wash, peel and mince
4 cloves garlic, minced	Wash, peel and mince
1 (28 ounce) can crushed tomatoes*	*Tip: short on time-use prepared  large jar of spaghetti sauce in place of these ingredients
2 (6 ounce) cans tomato paste *
2 (6.5 ounce) cans canned tomato sauce*
1 cup water *
3 tablespoons white sugar *
2 teaspoons dried basil leaves *
1/2 teaspoon fennel seeds*
2 teaspoons Italian seasoning*
1 tablespoon + 1/2 teaspoon salt *
1/2 teaspoon ground black pepper*
4 tablespoons chopped fresh parsley + 2 tablespoon for garnish	Wash, trim and chop
12  lasagna noodles (no bake variety)	May use whole wheat noodles
8 ounces low fat ricotta cheese
1 egg
1 pound low fat mozzarella cheese, shredded
3/4 cup grated Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large pot, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
2	Drain.
3	Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
4	Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 4 tablespoons parsley.
5	Simmer, covered, for about 1 1/2 hours, stirring occasionally.
6	In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
7	Preheat oven to 375 degrees F (190 degrees C).
8	To assemble, spread thin layer meat sauce in the bottom of a baking dish.
9	Arrange  noodles lengthwise over meat sauce.
10	Spread with one half of the ricotta cheese mixture.
11	Top with a third of mozzarella cheese.
12	Spoon 1/3 meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
13	Repeat layers, and top with remaining mozzarella and Parmesan cheese.
14	Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
15	Bake in preheated oven for 25 minutes.	Cook until internal temperature reaches 165 F degrees for 15 seconds.
16	Remove foil, and bake an additional 25 minutes.
17	Cool for 15 minutes before serving.
18	Garnish with remaining parsley.