Jamie's Awesome Italian Chicken Sausage Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1 pound (5 links) Chicken Sausage Member's Mark Gormet Mozzarella & Roasted Garlic (Sams club) 1/2 cup chopped onion1 clove garlic1 16 oz can diced tomatoes1 can tomato sauce2 cans tomato paste (Italian seasoned is great)1 tbsp Italian seasonings1 tsp salt (or less if desired)1/4 tsp pepper10 lasagna noodles16 ounces low fat ricotta cheese1 egg1/2 tsp salt (or less)1/2 pound mozzarella cheese 1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Put water on to boil water. Once boiling add some salt and the noodles. Meanwhile, start the sauce.
Chop sausage into small pieces and brown with onion and garlic. After browning, add canned tomato ingredients, Italian seasoning, 1 tsp salt, 1/4 tsp pepper and simmer on low until needed.
In separate bowl add 1 egg, ricotta cheese and 1/2 tsp salt. Mix well. Refrigerate if needed. Stir occasionally.
Once noodles are cooked, strain and rinse with some cold water so you can handle them without getting burned.
Assemble the lasagna:
1. layer 1/3 of the meat sauce in bottom of 9x13 pan (no need to be precise in measuring this).
2. layer on 5 lasagna noodles (I lay 3 down in the pan and cover the seams with the other two, you can adjust noodles to suite your taste and preferences).
3. Spread 1/2 of the ricotta cheese mixture over noodles.
4. Sprinkle 1/4 c shredded mozzarella cheese .
5. Spread 1/3 of the meat mixture over this layer.
6. Sprinkle 1/4 c shredded Parmesan Cheese
7. Sprinkle 1/4 c shredded mozzarella cheese.
8. Repeat from step two until you run out of ingredients.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes or until browned to your desired taste.
Cool 5 minutes and ENJOY!
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIELYNN125.
Put water on to boil water. Once boiling add some salt and the noodles. Meanwhile, start the sauce.
Chop sausage into small pieces and brown with onion and garlic. After browning, add canned tomato ingredients, Italian seasoning, 1 tsp salt, 1/4 tsp pepper and simmer on low until needed.
In separate bowl add 1 egg, ricotta cheese and 1/2 tsp salt. Mix well. Refrigerate if needed. Stir occasionally.
Once noodles are cooked, strain and rinse with some cold water so you can handle them without getting burned.
Assemble the lasagna:
1. layer 1/3 of the meat sauce in bottom of 9x13 pan (no need to be precise in measuring this).
2. layer on 5 lasagna noodles (I lay 3 down in the pan and cover the seams with the other two, you can adjust noodles to suite your taste and preferences).
3. Spread 1/2 of the ricotta cheese mixture over noodles.
4. Sprinkle 1/4 c shredded mozzarella cheese .
5. Spread 1/3 of the meat mixture over this layer.
6. Sprinkle 1/4 c shredded Parmesan Cheese
7. Sprinkle 1/4 c shredded mozzarella cheese.
8. Repeat from step two until you run out of ingredients.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes or until browned to your desired taste.
Cool 5 minutes and ENJOY!
Number of Servings: 12
Recipe submitted by SparkPeople user JAMIELYNN125.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 10.3 g
- Cholesterol: 66.6 mg
- Sodium: 711.6 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.7 g
- Protein: 22.0 g
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