Spinach, Sausage & Cheese Bake
I used tofu instead of the cheese, still very dedlicious. Love it.
Yield
8 servingsPrep
6 minCook
45 minReady
51 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
|
| 8 | ounces |
tomato sauce
|
|
| 10 | ounces |
spinach, frozen
chopped, thawed and drained |
|
| 2 | cups |
cottage cheese (low-fat 1%)
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | large |
eggs
beaten |
|
| 2 | cups |
mozzarella cheese, non-fat
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 289 | ml/g |
spinach, frozen
chopped, thawed and drained |
|
| 473 | ml |
cottage cheese (low-fat 1%)
|
|
| 118 | ml |
Parmesan cheese
|
|
| 1 | large |
eggs
beaten |
|
| 473 | ml |
mozzarella cheese, non-fat
shredded |
*
|
Directions
Brown sausage in skillet over medium high heat.
Drain fat from skillet and stir in tomato sauce.
Set mixture aside.
Preheat oven to 350℉ (180℃) F (175 degrees C).
In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg.
Mix well and spread mixture in the bottom of a 9x13 inch baking dish .
Spoon sausage mixture over spinach mixture and top with mozzarella cheese.
Bake in preheated oven for 40 minutes.
