Reduced-Fat Lasagna
- 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)
- 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.
lasagna noodles, italian turkey sausage, ricotta cheese, italian cheese blend, spaghetti sauce, egg whites, italian seasoning, garlic, vidalia onion
Taken from www.food.com/recipe/reduced-fat-lasagna-295960 (may not work)