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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is the 1st time I've completely invented a recipe on my own!!! I've made lasagna before, following a recipe or two, but this one certainly takes the cake! A little sloppy, a-lot-o-saucy, and scrumdidleeeeumptious!!!!! My 12-yr-old went for 3rd's while she was supposed to be cleaning up the kitchen :) It's an easy recipe you can make on your own, or with your kids. Ingredients:
1 lb low-fat sausage |
3 -4 cups prego spaghetti sauce |
1 (8 ounce) can diced tomatoes, italian style (optional) |
2 -3 teaspoons garlic salt |
1 -2 teaspoon onion powder |
2 teaspoons dried oregano |
1/2 teaspoon black pepper |
2 (9 ounce) boxes lasagna noodles |
2 cups light mozzarella cheese, shredded |
1 3/4 cups light cheddar cheese, shredded |
16 ounces low fat cottage cheese |
8 ounces light ricotta cheese |
1 (8 ounce) can spinach, drained |
Directions:
1. Cook the sausage with 1-2 tsp garlic salt, 1-2 tsp onion powder, 1 tsp oregano, and the black pepper on medium heat. Add the spaghetti sauce and let simmer while preparing other ingredients.
2. Mix together 1 1/2 cups of the light mozzarella, 1 1/2 cups of the light cheddar cheese, light cottage cheese, low fat ricotta, spinach, 1 tsp garlic salt, 1 tsp oregano in a bowl and cool in the refrigerator if needed.
3. Heat oven to 375 degrees.
4. In a 9x13 oven dish, layer ingredients sauce-noodles-cheese mixture-sauce, incorporating diced tomatoes with sauce if desired. Once finished, the top layer is sauce and the rest of the shredded cheeses.
5. Tent with foil and bake for 45-60 minutes (use the recommendation on the box of noodles).
6. Let stand for 15 minutes, and serve with your favorite warmed bread.
7. Our favorite is Sourdough!
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