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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Lasagna that fits WW Core. I don't normally list brand names but sometimes that makes a difference when you're doing fat-free cheese or certain sauces. The only difference my family saw between this and my 13 point a slice lasagna (so not core it's crazy) is turkey and whole-wheat noodles. They raved even with that. Ingredients:
9 whole wheat lasagna noodles, cooked |
7 ounces soy mozzarella cheese (galaxy foods veggie shreds, green package) |
1 egg |
1/2 cup grated vegan parmesan cheese (galaxy foods veggie shreds, parmesan, mozzarella & romano blend) |
12 ounces fat-free cottage cheese |
1 lb lucy lu's turkey sausage (i use lucy lu's spicy turkey sausage on recipezaar) |
1 onion, chopped |
2 minced garlic cloves |
16 ounces canned tomato sauce |
8 ounces tomato sauce with basil garlic and oregano |
6 ounces italian-style tomato paste (kroger's) |
8 ounces water |
1 teaspoon oregano |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F.
2. In large saucepan over medium heat, cook meat, onions and garlic until brown and onions are soft. Add tomato paste, tomato sauce, oregano, salt.
3. Blend cottage cheese, Parmesan and egg until smooth in a bowl.
4. Spread 1 cup of sauce in the bottom of a 11x7 baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with last 3 noodles and remainder of the sauce.
5. Bake in the oven for 30 minutes. Then sprinkle last of the mozzarella on top and bake 15 minutes more.
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