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8 servings
suggest servings
| 1 | pk | lasagna noodles | uncooked |
| 1 | x | water | to cook noodles |
| 1 | teaspoon | salt | for water |
| 4 | cups | mozzarella cheese | low cal, low fat, shredded |
| 3 | each | pasta sauce | jars (8 cups) |
| 2 | pounds | ricotta cheese | low-fat |
| 1 | tablespoon | sugar | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | low-fat |
| 3 | tablespoons | parsley leaves | flakes |
| 1 | tablespoon | italian seasoning | |
| 2 | pounds | turkey italian sausage | |
| 1 | teaspoon | honey | |
| 1 | teaspoon | salt | |
| 1 | x | black pepper | to taste |
| 4 | large | eggs | or egg substitute to equal four eggs |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | to taste |
Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexible but not fully cooked. Drain on aluminum foil or waxed paper and cool completely.
In a large sauté pan, sauté turkey italian sausage until completely cooked. Crumble. Drain and set aside.
In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well.
In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional mozarella cheese and parmesan cheese, if desired.
Heat oven to 400 degrees. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly.
Serve in 4x3 inch squares.
This was a great recipe. It tasted fabulous. A little runny though. Rec substituting dry curd cottage cheese instead of ricotta.
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I even used the whole wheat noodles. Everyone loved it.
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| % Daily Value* | |
| Total Fat 21.0g | 33% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 903mg | 38% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 16% | Vitamin C | 3% | |
| Calcium | 43% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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Delicious and so easy. I made two ingredient changes: used reduced fat cream cheese and finely chopped pecans rather than walnuts. Perfect amount of bars without feeling you have to eat a whole cheesecake (so it doesn't go to waste!). I also refrigerated the bars after cooling.
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