Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I absolutely love lasagna, but unfortunately, most recipes are high in fat. As I have to keep a close eye on my fat intake, I came up with this recipe to satisfy my cravings, yet still keep my cholesterol from getting out of hand. My kids don't even notice the difference, and everyone stays happy!

Ingredients Nutrition

  • 9 lasagna noodles
  • 8 ounces Italian turkey sausage
  • 15 ounces part-skim ricotta cheese
  • 3 cups reduced-fat Italian cheese blend (I use Sargento)
  • 1 (48 ounce) jar spaghetti sauce
  • 6 egg whites
  • 2 teaspoons italian seasoning
  • garlic powder, to taste
  • 12 cup vidalia onion, chopped (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Boil noodles as directed on package, then rinse and lay noodles flat on paper towels.
  3. Brown Sausage and onions, then drain. I rinse my sausage with hot water, to remove as much grease as possible.
  4. Mix spaghetti sauce and sausage mixture.
  5. In a medium bowl, mix together ricotta, 2 cups shredded cheese, egg whites, Italian Seasoning, and garlic powder.
  6. Put a small amount of sauce mixture in the bottom of a 9 x 13 pan.
  7. Assemble lasagna by layering (3 layers) noodles, 1/3 cheese mixture, and 1/3 remaining sauce.
  8. Top lasagna with remaining 1 cup shredded cheese, cover pan with foil, and bake for 35 to 45 minutes, or until sauce is bubbling around the edges of the pan.
  9. Remove foil and bake an additional 10 minutes.
  10. Hint: I like to assemble the lasagna the night before, then bake it the next day for about 1 hour, plus 10 minutes with foil removed.

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