Sausage Lasagna

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
390 8 2.5 28 4 595 56 8

recipe ingredients
1/2 Tbsp. olive oil
4 oz. hot or sweet Italian turkey sausage, casings removed
2 onions, finely chopped
1 carrot, finely chopped
12 oz. mushrooms, chopped
2 cloves garlic, minced
salt and fresh ground black pepper to taste
1/4 cup dry red wine
2 cans (28 oz each) plum tomatoes, drained and chopped
1/2 cup sundried tomatoes (not packed in oil) slivered
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1/4 tsp. crushed red pepper
2 cups nonfat ricotta cheese
salt and fresh ground pepper to taste
dash ground nutmeg
1 cup grated part skim mozzarella cheese
1/2 cup fresh grated parmesan cheese
2 Tbsp. chopped fresh parsley

12 lasagna noodles (about 12 ounces)

recipe directions
In a large heavy saucepan, heat oil over medium high heat. Add sausage and cook, breaking up clumps with a spoon until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot, cook until softened, about 3 to 5 minutes. Add mushrooms and garlic, and season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, about 5 more minutes. Stir in wine, plum tomatoes, dried tomatoes, and seasonings. Bring to a boil then reduce to low heat; cover and simmer about 45 minutes, stirring occasionally. Uncover and continue to cook until mixture is thick, about 30 minutes more. Towards the end of the cooking time, cook the lasagna noodles according to package directions. Season ricotta cheese with salt, pepper, and nutmeg.

Preheat oven to 350*F. Spray a 9×13 pan with cooking spray. Spread about a cup of the meat sauce in the bottom of the pan. Layer 3 noodles on top, then spread with another cup of sauce. Dot with about 2/3 cup of ricotta cheese, then sprinkle with 1/4 cup of the mozzarella cheese and 2 tablespoons of parmesan cheese. Repeat until all ingredients are used. Cover with foil and bake 35 to 45 minutes or until bubbly, then remove foil and bake about 10 minutes more until lightly browned. Let cool about 10 minutes before cutting.


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  • Linda Pratt

    This was soo yummy!!! My family loved it.