Sausage Lasagna
INGREDIENTS
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1 (28-ounce) can crushed tomatoes
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1/4 cup dry red wine
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1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
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2 cloves garlic, minced
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Pinch crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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1 (16-ounce) container 1 percent low-fat cottage cheese
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1 (15-ounce) container part-skim ricotta cheese
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1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
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2 scallions, chopped
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1/4 teaspoon freshly grated nutmeg
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8 ounces lean sweet Italian-style turkey sausage, casings removed
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1/2 cup finely chopped onion
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9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
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1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces
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1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
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2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
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3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
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4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozz
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5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
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Copyright 2010 Television Food Network, G.P. All rights reserved
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Nutritional analysis per serving
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Calories 350; Total Fat 12.5g (Sat Fat 5g, Mono Fat 3g, Poly Fat 1.5g); Protein 29g; Carb 30g; Fiber 4g; Cholesterol 36mg; Sodium 848mg
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