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Healthier Lasagna

3/3/2016

1 Comment

 
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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.
 
Turkey sausage
Olive oil
28oz salt free crushed tomatoes
16oz part skim ricotta cheese
 16oz defrosted spinach
4 cups reduced fat mozzarella cheese shredded
1 egg
1TBS black pepper
1/4tsp crushed red pepper flakes
A box of 100% whole wheat or gluten free lasagna 
1 Comment
Uncle Tom
4/27/2016 07:42:34 pm

When are you coming to Arizona to cook for me. This looks diabetic friendly.

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