Turkey Sausage Lasagna
A classic lasagna made healthier with turkey sausage and reduced fat cheeses. The fennel mixture in the sauce adds another depth of flavor. A little more work, but it's worth it.
Ingredients
Sauce:
- 1 pound Fennel Bulb bulb only, peeled and chopped coarse
- 1 cup Onion chopped coarse
- 3 teaspoons Rubbed Sage
- 4 cloves Garlic peeled
- 1 tablespoon Fennel Seeds
- ½ teaspoon Crushed Red Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 1 pound Ground Turkey Italian style
- 1 (28-ounce) can No Salt Added Crushed Tomatoes
- 1 (15-ounce) can No Salt Added Tomato Sauce
Lasagna:
- ½ (16-ounce) box Wavy Lasagna Noodles need 9 whole noodles
- 8 ounces Reduced Fat Mozzarella Cheese shredded
- 4 ounces Reduced Fat Provolone Cheese shredded
- 4 ounces Romano Cheese grated
- 1½ teaspoons Dried Oregano
- 1 (16-ounce) container Low Fat Cottage Cheese
Instructions
Make the Sauce:
- Combine fennel, onion, sage, garlic, fennel seeds, and red pepper flakes in a food processor and pulse until finely chopped, about 10 pulses. Set aside.Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, breaking up with a wooden spoon until cooked through, about 15 minutes. Reduce heat to medium and add fennel mixture. Cook vegetables about 4 minutes. Add crushed tomatoes and tomato sauce. Bring to a simmer. Simmer for 5 minutes to allow flavors to blend. Remove from heat and set aside.
Cook the Lasagna Noodles:
- Meanwhile, cook lasagna noodles according to package directions for al dente without salt. Drain noodles and add back to pan. Add enough cold water to cover noodles. Set aside.
For the Lasagna:
- Heat oven to 375°F. Lightly spray 13 x 9 inch baking dish with cooking spray.Combine mozzarella, provolone, Romano, and oregano in a bowl.Lay 3 noodles lengthwise in baking dish. Spread ⅓ of sauce over noodles. Dollop ½ of cottage cheese over sauce. Sprinkle ⅓ of mozzarella cheese mixture over noodles and cottage cheese. Repeat layers. Third layer does not include any cottage cheese.Spray a sheet of aluminum foil with cooking spay and cover sprayed side down over lasagna. Set lasagna on a foil lined baking sheet and bake for 30 minutes. Remove foil from lasagna and bake another 30 minutes. Lasagna is done when cheese is lightly browned on top. Remove from oven and let lasagna rest for 45 minutes before cutting.
Plate and Serve:
- Cut cooled lasagna into 12 pieces. Garnish with parsley or basil.
Notes
Make Ahead: Assembled lasagna can be refrigerated for up to 2 days. Bake at 375°F covered for 1 hour. Remove foil cover and bake 30 minutes, or until cheese is melted and lightly browned.
Nutrition Facts
Turkey Sausage Lasagna
Amount per Serving
Calories
271
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Cholesterol
44
mg
15
%
Sodium
588
mg
26
%
Carbohydrates
26
g
10
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
23
g
46
%
Carb Count
1.5
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings, Starch = 1 serving, Vegetables = 1 serving
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