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)

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.
4. I rinse my sausage with hot water, to remove as much grease as possible.
5. Mix spaghetti sauce and sausage mixture.
6. In a medium bowl, mix together ricotta, 2 cups shredded cheese, egg whites, Italian Seasoning, and garlic powder.
7. Put a small amount of sauce mixture in the bottom of a 9 x 13 pan.
8. Assemble lasagna by layering (3 layers) noodles, 1/3 cheese mixture, and 1/3 remaining sauce.
9. 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.
10. Remove foil and bake an additional 10 minutes.
11. 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)