Hearty Sausage Tomato Sauce

Ingredients:
1 package Low Fat Pork Jimmy Dean Breakfast Sausage
1 small sweet onion chopped
2 Tbsp. garlic minced
3 diced tomatoes (or 1 (14.5 oz.) can diced tomatoes with garlic and green pepper)
1 small jar tomato sauce of your choosing (or marina sauce)
1-2 Bell Peppers diced, red orange or yellow (***optional)
1/3 cup grated Parmesan

Directions:
Break the sausage apart and cook the sausage over medium to medium-high heat in large skillet until almost cooked through.  Add the onion, garlic and the bell pepper (optional) and cook until tender for 5 minutes, stirring often.  Add remaining ingredients and simmer over medium-low for at least 20 minutes.  Serve over Cheesy Bread or pasta of your choosing.  If you love cheese, top with some shredded mozzarella.  Serves 8.

***My all-time favorite Tomato Sauce is Ragu Robusto Parmesan & Romano...it's amazing!

Lazy July Lasanga

So I was recently told that Lasanga is very difficult to make by someone who doesn't cook.  Well here is the truth, lasagna is super easy to make (and its delicious).

Ingredients:
One package no cook lasagne noodles (I prefer Barilla)
1 (15 oz.) container ricotta cheese
2 eggs
4 cups part-skim grated mozerella
1 cup fresh grated parmessean
1 package pork or turkey sausage (I like jennie-o lean turkey sausage and Jimmy Dean lean pork sausage)
1 package frozen spinach thawed
2 jars pasta sauce ( I prefer Ragu Parmessean Romano Robusto)

Directions:
Preheat oven to 350 degrees.  In medium skillet cook the sausage until done.  Place sausage on a plate covered with paper towels to drain. 

In a medium bowl mix together ricotta, 2 cups mozerella, 1 cup parmessean, and 2 eggs.  Set aside. 

Pour one cup of sauce evenly over the bottom of a 13 by 9 inch baking dish.  Place 4 lasagne noddles across the bottom of the baking dish (may overlap); cover with 1/3 of the ricotta mixture, cover with 1/2 of the browned sausage; cover with 1 cup grated mozerella; cover with 1 cup of sauce. 

Place 4 lasagne noodles over the top; cover with 1/3 the ricotta mixture; cover evenly with the thawed spinach; cover with 1 1/2 cups sauce.  Place 4 lasagne noddles over the top; cover with remaining ricotta mixture, cover with remianing sausage; cover with 1 cup of sauce.  Place 4 lasagne noodles over the top; cover with remaining sauce; cover with remaining mozerella. 

Cover the baking dish with aluminum foil and bake for 50 to 60 minutes or until the sides are bubbly.  Take out of the oven and let sit for 10 minutes before cutting.  Serve and enjoy.