Notes
Only a small amount of turkey sausage was needed to give big meat flavor to this lasagna. We kept a thick fluffy cheese layer by combining part-skim ricotta with low-fat cottage cheese and a lesser amount of part-skim mozzarella cheese. Fresh basil in the sauce and cheese filling keeps this tasting light and fresh.
Directions
1 (28-ounce) can crushed tomatoes
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (16-ounce) container 1 percent low-fat cottage cheese
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
8 ounces lean sweet Italian-style turkey sausage, casings removed
1/2 cup finely chopped onion
9 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.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving
Calories 350; Total Fat 12.5g (Sat Fat 5g, Mono Fat 3g, Poly Fat 1.5g); Protein 29g; Carb 30g; Fiber 4g; Cholesterol 36mg; Sodium 848mg
Photo: Sausage Lasagna Recipe


















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By abby_palinski_6...
Little Rock, AR
on January 31, 2012
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Hands down the best lasagna I have ever had. My boyfriend, who HATES skim ricotta, couldn't even tell the difference because of the cottage cheese. He asked if we could have it for dinner every night. lol I will definitely be making this again. :
By MarisaCantu
on January 28, 2012
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This came out excellent! I used spelt noodles which I boiled for 4 minutes. I also used raw spinach instead of frozen--it was a little difficult to manage in the food processor but came out wonderful. I will definitely make this again!
By leshial_5235930
Lee's Summi...
on January 25, 2012
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I made this and used whole wheat lasagna noodles as we are on the South Beach diet. I boiled them until they were al dente. I was in a time crunch so I didn't have to bake it as long as the directions indicated(about 40 min. This was so delicious. I wouldn't change a thing. We had it the next day for lunch! Absolutely delicious!!!
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