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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.3
  • Total Fat: 13.2 g
  • Cholesterol: 57.7 mg
  • Sodium: 780.3 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 23.7 g

View full nutritional breakdown of Classic Lasagna calories by ingredient
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Classic Lasagna

Submitted by: ANDTCKRTOO

Introduction

Excellent recipe for a classic lasagna. I serve this to guests and they never know they are eating a lower calorie dish. Excellent recipe for a classic lasagna. I serve this to guests and they never know they are eating a lower calorie dish.
Number of Servings: 8

Ingredients

    1 pound Italian Turkey Sausage (Used Jennie-O Hot and all 5 links for calculation)
    5 1/2 cups chopped onion
    4 cloves garlic, minced
    1/2 cup Burgundy, or other dry red wine
    2 tablespoons red wine vinegar
    1/8 teaspoon crushed red pepper
    2 stewed tomatoes, undrained and chopped
    1 6 ounce can tomato paste
    1/4 cup chopped fresh parsley
    1/8 teaspoon pepper
    1 1/2 cups low fat ricotta cheese
    vegetable cooking spray
    12 lasagna noodles, cooked
    2 cup provolone cheese, shredded

Directions

Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.



Number of Servings: 8

Recipe submitted by SparkPeople user ANDTCKRTOO.





TAGS:  Beef/Pork |

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