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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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My family’s favorite lasagna with low fat ricotta and spinach Ingredients:
2 teaspoons olive oil |
16 ounces italian turkey sausage |
1 onion, diced |
3 garlic cloves |
1/2 cup fresh italian parsley, chopped |
15 ounces low-fat ricotta cheese |
2 large eggs |
16 ounces shredded mozzarella cheese |
8 ounces graded parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
16 ounces fresh spinach |
2 (15 ounce) cans spaghetti sauce |
16 sheets no-boil lasagna noodles |
Directions:
1. Heat oven to 375°F.
2. Remove casings from sausage; break apart and brown in olive oil.
3. Dice onion and add to sausage.
4. Mince garlic and add to sausage mixture cook till sausage is browned. Add chopped parsley and remove from heat.
5. Mix in large bowl eggs, ricotta, half of parmesan cheese and half of mozzarella cheese mix well add salt and pepper.
6. In a 9 x 13 baking dish pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
7. Pour 1 cup spaghetti sauce and place 4 lasagna sheets on top, Spread 1/3 of cheese mixture.
8. Pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
9. Place 4 lasagna sheets on top, Pour 1 cup spaghetti sauce over top, sprinkle a layer of shredded mozzarella cheese and remaining Graded parmesan cheese.
10. Cover with foil tent keep off the cheese, place baking dish on a cookie sheet in case the lasagna boils over and bake for 60 minute.
11. Remove foil and bake for 5 min remove from oven and let cool for 15 min before slicing.
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