Sausage Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 (28-ounce) can crushed tomatoes1/4 cup dry red wine1/2 cup chopped fresh basil leaves, plus 2 whole sprigs2 cloves garlic, mincedPinch crushed red pepper flakesKosher salt and freshly ground black pepper1 (16-ounce) container 1 percent low-fat cottage cheese1 (15-ounce) container part-skim ricotta cheese1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry2 scallions, chopped1/4 teaspoon freshly grated nutmeg8 ounces lean sweet Italian-style turkey sausage, casings removed1/2 cup finely chopped onion9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces
1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Serving Size: makes 8-9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user GINELIT.
2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Serving Size: makes 8-9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user GINELIT.
Nutritional Info Amount Per Serving
- Calories: 466.6
- Total Fat: 27.5 g
- Cholesterol: 79.0 mg
- Sodium: 1,069.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.3 g
- Protein: 31.9 g
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