This is a version of a classic recipe that is altered to make it a little less sinful. Using whole wheat or a gluten free pasta, cutting the ricotta cheese in half by mixing in spinach and using a leaner meat for the sauce will cut down the fat and starch.
Remove the casing from the turkey sausage and break apart while browning in 1 tablespoon olive oil. Add salt free crushed tomatoes and simmer over low heat stirring frequently. Boil water for the pasta while mixing cheese. Mix ricotta, defrosted spinach, and 3 cups mozzarella cheese, egg, black pepper and crushed red pepper flakes. Boil pasta according to directions on the box. Preheat oven to 350* Drizzle olive oil in the bottom of a baking dish then spoon a coating of sauce in the dish. Layer lasagna, cheese, sauce for 3-4 layers and top with sauce and remaining mozzarella cheese. Cover with aluminum foil and cook at 350* until the sauce starts to bubble about 30 minutes. Remove aluminum foil and cook until the cheese on top melts about 10-15 minutes more. Let sit and cool for 10 minutes to let set before serving. Server with a spoonful of extra sauce on top.
28oz salt free crushed tomatoes
16oz part skim ricotta cheese
16oz defrosted spinach
4 cups reduced fat mozzarella cheese shredded
1TBS black pepper
1/4tsp crushed red pepper flakes
A box of 100% whole wheat or gluten free lasagna