"crack" Lasagna
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 9
Ingredients
- 1 lb sweet Italian sausage (I like turkey or chicken sausage)
- 1 lb broccoli rabe (bunch or bag) or 1 lb kale (bunch or bag)
- 1 tablespoon olive oil
- 3 garlic cloves
- 1⁄2 cup water
- 1⁄2 cup pesto sauce
- 15 ounces low fat cottage cheese
- 15 ounces ricotta cheese
- 1 egg, slightly beaten
- no-boil lasagna noodles
- 1 cup mozzarella cheese (low fat or fat free is fine)
- 1⁄4 cup pine nuts (optional)
Directions
- Brown and crumble sausage in a skillet.
- Wash and chop greens.
- Remove sausage from pan and drain on paper towels.
- Wipe out skillet. Heat olive oil in skillet and saute garlic.
- Add greens to skillet.
- Cook uncovered till wilted down.
- Add 1/3 cup water to skillet.
- Cook on low heat covered till greens are tender.
- Add the sausage back into the cooked greens.
- Set aside 1/2 cup to 1 cup of the greens sausage mixture for the top.
- Mix cottage cheese, ricotta, pesto and egg together. Salt and pepper to taste.
- Line the bottom of a lasagna pan with the lasagna noodles.
- Put half of the sausage/greens mixture on top of noodles followed by ricotta mixture.
- Layer with more lasagna noodles. Top with sausage/greens mixture followed by remaining ricotta mixture. Place another layer of noodles on top. Cover with monzerella cheese, reserved sausage/greens mixture and pine nuts if desired.
- Bake for 1/2 hour till melty and bubbly.
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