And my tweaks:
1 package (3/4 lb.) of Aidell's Chicken Sausage (instead of 1 lb. sweet Italian sausage)
1 lb. extra lean ground turkey (instead of 3/4 lb. lean ground beef)
1 whole diced onion (instead 1/2 cup minced onion)
3 minced cloves of garlic (instead of 2 crushed cloves)
1/2 tsp thyme + 1/2 tsp rosemary (instead of 1 tsp Italian seasoning: I just read the Italian seasoning "ingredients" list at the store and used what I had)
1 Tbs garlic salt (instead of regular salt)
1 1/2 tsp dried basil (instead of dried basil leaves)
1 lb mozzarella (instead of 3/4 lb.)
1 1/2 to 2 cups grated Parmesan (instead of 3/4 cup)
Used "Oven-ready" lasagna noodles and didn't have to even pre-soak them.
+ 1.5 pinches of nutmeg to the ricotta
- 1/2 tsp fennel seeds (I don't like how it tastes)
- 4 Tbs fresh parsley (don't like it either)
- no salt in the ricotta mixture
Suggestions for next time:
1. 1 Tbs sugar instead of 2 (I've also read that ground carrots work just as well to cut the tomato tartness)
2. Would use 1.5 or 2 lbs of mozzarella (I LOVE cheesy lasagna!!!)
The starting ingredients
In a Dutch oven, cook [chicken] sausage, ground [turkey], onion, and garlic over medium heat until well browned. [I slit the sausage skin lengthwise, peeled it off, and chopped up the sausage]
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil,
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
In a mixing bowl, combine ricotta cheese with egg,
Oops - no pic: promise it was just a bowl of white ricotta cheese.
To assemble, spread 1 1/2 cups [I used 2 cups and it barely covered the bottom of a 10x14 inch pan] of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture.
[Added a layer of spinach!]
Top with a
Spoon 1 1/2 cups [used 2 cups again and still had 2-3 cups left over] meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
After baking for 55 minutes! Lunch for 2 for a week for $30! (we cut it into 12 pieces and my sister are taking one for lunch each day =)