Vegetable & Chicken Sausage Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 458.7
- Total Fat: 22.4 g
- Cholesterol: 125.5 mg
- Sodium: 761.8 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.0 g
- Protein: 34.6 g
View full nutritional breakdown of Vegetable & Chicken Sausage Lasagna calories by ingredient
Introduction
Rich and satisfying, this lasagna is loaded with fresh vegetables and flavorful chicken sausage, and makes a great meal with a garden salad. Rich and satisfying, this lasagna is loaded with fresh vegetables and flavorful chicken sausage, and makes a great meal with a garden salad.Number of Servings: 8
Ingredients
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For sauce:
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, diced
5 cloves garlic, finely chopped
1 tbsp. olive oil
1/2 can tomato paste
1 can chunky stewed tomatoes
dried oregano to taste
salt to taste
pepper to taste
For filling:
1 1/2 15 oz. packages fresh ricotta cheese
1 egg
dried herbs such as oregano, parsley, thyme, or herbes de provence to taste
8 lasagna noodles
1 cup fresh baby spinach
15 oz. part-skim mozzarella, shredded
Directions
Makes 8 servings
In a large saucepan, heat olive oil on medium heat and add onion. Saute until translucent, then add chopped peppers and garlic, sauteeing for about 7 minutes or so, until peppers are soft. Add zucchini and squash, season with salt, pepper, and oregano, and saute until squash is very soft but not falling apart, stirring frequently. Move vegetables to the sides of the pan, and add chicken sausage (casings removed) to the center of the pan. Let sausage brown and break up into bite-size pieces as it cooks. Mix in with all the other vegetables, and then add tomato sauce and tomato paste. Add a bit more salt, pepper, and oregano to taste, and allow to simmer.
While sauce is cooking, cook lasagna noodles in boiling water and make filling. In a separate bowl, spoon out ricotta cheese. Add the egg and any herbs that you like (more oregano or a mixture such as herbes de provence) and stir until egg is well incorporated. Set aside. Drain lasagna noodles and run cool water over them so they are easier to handle. Take a 13x9 baking dish, and spread a thin layer of tomato sauce on the bottom. Arrange lasagna noodles on bottom of pan, spread half of the ricotta mixture over the noodles, and then half of the sauce over the ricotta. Spread half of the baby spinach noodles over the sauce, and then repeat with the remaining ingredients for the second layer. Top the lasagna with the shredded mozzarella, and then bake at 375 degrees for 35 minutes, or until mozzarella is golden-brown and sides are bubbling. Remove from oven and let cool for five minutes before slicing into eight pieces and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LCVEGAS.
In a large saucepan, heat olive oil on medium heat and add onion. Saute until translucent, then add chopped peppers and garlic, sauteeing for about 7 minutes or so, until peppers are soft. Add zucchini and squash, season with salt, pepper, and oregano, and saute until squash is very soft but not falling apart, stirring frequently. Move vegetables to the sides of the pan, and add chicken sausage (casings removed) to the center of the pan. Let sausage brown and break up into bite-size pieces as it cooks. Mix in with all the other vegetables, and then add tomato sauce and tomato paste. Add a bit more salt, pepper, and oregano to taste, and allow to simmer.
While sauce is cooking, cook lasagna noodles in boiling water and make filling. In a separate bowl, spoon out ricotta cheese. Add the egg and any herbs that you like (more oregano or a mixture such as herbes de provence) and stir until egg is well incorporated. Set aside. Drain lasagna noodles and run cool water over them so they are easier to handle. Take a 13x9 baking dish, and spread a thin layer of tomato sauce on the bottom. Arrange lasagna noodles on bottom of pan, spread half of the ricotta mixture over the noodles, and then half of the sauce over the ricotta. Spread half of the baby spinach noodles over the sauce, and then repeat with the remaining ingredients for the second layer. Top the lasagna with the shredded mozzarella, and then bake at 375 degrees for 35 minutes, or until mozzarella is golden-brown and sides are bubbling. Remove from oven and let cool for five minutes before slicing into eight pieces and serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LCVEGAS.
Member Ratings For This Recipe
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