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Italian Sausage Lasagna (lighter recipe)

Finally! A flavorful lighter version of the classic baked lasagna.

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( 26 Ratings)

26 Ratings

5 Stars 46%

4 Stars 35%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 1 hr 10 min
Total Time 2 hr 10 min
Servings 8

Ingredients

1: lb bulk reduced-fat Italian pork sausage

1: medium onion, chopped (1/2 cup)

1: clove garlic, finely chopped

3: tablespoons chopped fresh parsley

1: tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1: teaspoon sugar

2: cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained

1: can (15 oz) Muir Glen® organic tomato sauce

12: uncooked lasagna noodles (12 oz)

1: container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)

1/4: cup grated Parmesan cheese

1: tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

2: cups shredded reduced-fat mozzarella cheese (8 oz)

1/4: cup grated Parmesan cheese

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Directions

1 In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5 Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

EXPERT TIPS

Expert Tips

Meat departments in many grocery stores now sell bulk Italian sausage in 1-pound packs just like ground beef.

For less adventuresome palates, use ground beef or turkey instead of the Italian sausage.

If your family likes lasagna with a milder flavor, use ground turkey breast instead of the bulk Italian sausage.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 385
Calories from Fat: 115 ),

% Daily Value

Total Fat: 13 g; 13 %
(Saturated Fat 7 g, 7 % ),
Cholesterol: 65 mg; 65 %;
Sodium: 1360 mg; 1360 %;
Total Carbohydrate: 38 g; 38 %
(Dietary Fiber 3 g 3 % ),
Protein: 32 g; 32 %

% Daily Value*:

Vitamin A: 24%;
Vitamin C: 14%;
Calcium: 48%;
Iron: 16%;

Exchanges:

2 Starch; 2 Vegetable; 3 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 6/25/2012 8:58:06 AM REPORT ABUSE sohmc said:

Rating:

I've made this (lighter recipe) and the regular recipe and both taste pretty much the same. They both taste great! For extra kick, I put about a tablespoon of roasted red pepper in the sauce. The cheese balances everything out. Remember, if you're going to deviate from the recipe, you have to understand how cooking works. To wit, I've used no-boil noodles, but made sure I had extra sauce. Be sure to cover all exposed noodles with the sauce so that they cook. You should "baste" the noddles in the middle to ensure that the noodles are cooking.

This reply was: Helpful Inspiring

Posted 6/4/2010 5:57:26 PM REPORT ABUSE TKauffmom said:

Rating:

I made this recipe for my family and everybody loved it.

This reply was: Helpful Inspiring

Posted 5/2/2008 12:34:54 PM REPORT ABUSE OrchidGurl said:

Rating:

My husband and I LOVE this lasagna, I will never go back to the frozen stuff! I used turkey italian sausage which is 98% fat free and it was wonderful, other than that I made it just like the recipe. It was worth the work to make.

This reply was: Helpful Inspiring