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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Adaptation of Jan's Lasagne-I wanted to make it lighter. The spicy turkey sausage is Italian sausage. Ingredients:
4 tablespoons egg substitute |
2 cups low-fat ricotta cheese |
2 cups fat free mozzarella cheese |
1 tablespoon chives |
1 (16 ounce) jar spaghetti sauce |
2 carrots, grated |
2 onions, chopped |
2 green peppers, chopped |
1 teaspoon garlic |
1 teaspoon oregano |
1 teaspoon salt |
1 teaspoon pepper |
1 lb spicy turkey sausage |
1 (8 ounce) can stewed tomatoes |
6 lasagna noodles |
Directions:
1. In a bowl combine ricotta and egg substitute, 1 cup of the mozzarella and some chives. mix well and set aside.
2. Cook sausage and drain fat.
3. Add onions, garlic, green peppers, salt, pepper, tomatoes, and oregano and mix well with sausage. Simmer for 30 minutes on medium heat.
4. Combine the grated carrot with the pasta sauce and simmer for 10 minutes.
5. Cook lasagna noodles according to directions on box.
6. Preheat oven to 375°F and spray pan.
7. Beginning with layering 3 strips of pasta on bottom, then spread pasta sauce, ricotta cheese mixture, then the meat.
8. Repeat.
9. Spread remaining mozzarella cheese over the top.
10. Bake for 45 minutes or until brown on top.
11. Cool for 15 minutes and serve.
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