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Staying True to the Red, White and Green: A Tale of Two Lasagnas

Healthy Lasagna Recipe: The Sauce

Attempting to stay as true as possible to the original recipe, here is my go at a healthier version of real lasagna. You will be making one 13-x-9 dish, serving 12 of your hungry peeps.
2 tbsp olive oil
1 medium, finely chopped onion
6 cloves garlic, minced
2 ½ tsp Italian seasoning
½ tsp crushed red pepper
2 – 28 oz cans crushed Italian Style tomatoes
15 oz can crushed tomatoes
½ c dry red wine
1 lb turkey Italian sausage, casings removed
1 lb mushrooms, sliced
1 bell pepper, chopped
1. Heat oil in heavy saucepan over medium heat. Add onion, garlic, Italian seasoning and crushed red pepper. Cook until onion is translucent, stirring occasionally, about 10 minutes. Add Italian-style tomatoes, crushed tomatoes and wine. Gently simmer uncovered over low heat, stirring occasionally until sauce thickens. About one to one-and-a-half hours.
2. While sauce is cooking, sauté sausage and bell pepper in a non-stick skillet over medium heat for approximately 5 minutes until sausage starts to brown. Add mushrooms and continue cooking for an additional 5 minutes.
3. Drain through paper towel lined sieve. Add to pre-made tomato sauce and set aside. (This can be made a day ahead.)
Next: The cheese filling—yummy.

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