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!
- 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
- 1⁄2 cup vidalia onion, chopped (optional)
- Preheat oven to 350 degrees.
- Boil noodles as directed on package, then rinse and lay noodles flat on paper towels.
- Brown Sausage and onions, then drain. I rinse my sausage with hot water, to remove as much grease as possible.
- Mix spaghetti sauce and sausage mixture.
- In a medium bowl, mix together ricotta, 2 cups shredded cheese, egg whites, Italian Seasoning, and garlic powder.
- Put a small amount of sauce mixture in the bottom of a 9 x 13 pan.
- Assemble lasagna by layering (3 layers) noodles, 1/3 cheese mixture, and 1/3 remaining sauce.
- 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.
- Remove foil and bake an additional 10 minutes.
- 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.