ITALIAN SAUSAGE LASAGNA (LIGHTER RECIPE)

Italian Sausage Lasagna (lighter recipe) image

Finally! A flavorful lighter version of the classic baked lasagna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

Previous Next

Ingredients

1 lb bulk reduced-fat Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 38 g, Cholesterol 65 mg, Fiber 3 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

*** Explore more Italian Sausage Lasagna (lighter Recipe) Recipes »

Comment
Leave a comment

Jskdkskkssllslsls lslsisi

[email protected]

I followed the recipe exactly and the lasagna turned out really dry. I think I would add more sauce next time.

Moipone Molokoane

[email protected]

This lasagna was a bit bland for my taste. I would recommend adding more seasoning to the filling.

userahatansari443 userahatansari443

[email protected]

I made a few substitutions to this recipe and it still turned out great. I used ground beef instead of sausage and I added some spinach to the filling.

Kamal Tamang

[email protected]

This lasagna was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive dish.

Joselin Howell

[email protected]

I was hesitant to try this recipe because I'm not a fan of Italian sausage, but I'm so glad I did. The sausage added a delicious flavor to the lasagna.