Troppo Lasagne
photo by Tiggen
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 4 quarts water
- 1 (16 ounce) package lasagna noodles
- 1 lb Italian sausage
- 1 (12 ounce) package frozen chopped spinach, thawed
- 1 (24 ounce) container fat-free cottage cheese
- 2 (14 1/2 ounce) cans hunts diced fire-roasted tomatoes
- 1 (24 ounce) can hunts roasted garlic and onion spaghetti sauce
- 1 (8 ounce) package Italian cheese blend
- 1 small white onion, finely diced
- 2 teaspoons garlic powder
- 1 tablespoon parsley
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1⁄2 teaspoon black pepper
directions
- Preheat oven to 375*.
- In a large pot, bring water to a rolling boil. Split lasagne noodles in half, add to water and cook al dente', approx 10 minutes. When finished, drain and rinse under cold water till cool, set aside.
- Brown Italian sausage in a large pan, no oil or seasoning added. Break up while browning until crumbled and when finished, set aside.
- In a large bowl, combine spinach, cottage cheese, onion, tomatoes, 1/3rd of the Italian cheese and spices. Add sausage and blend well.
- Spray 1 large or two medium baking pans with cooking spray.
- Spoon light layer of sauce on bottom of dish, then layer: Noodles - Filling - Sauce - 1/3rd cheese - Noodles - Filling - Sauce - Top w/remaining cheese.
- Wipe dish rim(s) and set in oven on middle rack.
- Bake for 35 minutes, then remove and let set for 10-15 minutes before serving.
- You can also allow it to cool to room temp, portioning out for lunches and dinners, refrigerating or freezing for later.
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