JESSIE'S LIGHTER LASAGNA from Rita Heikenfeld - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX



8 oz lasagna noodles, cooked al dente** or use no boil noodles straight from the box

1 pound Italian style turkey sausage or regular Italian sausage 

Generous 2 cups favorite pasta sauce (I'm using Kroger private selection)

1 can, 14.5 oz. Diced tomatoes

8 oz. sliced mushrooms

1 cup chopped onion

1 generous tablespoon minced garlic

2-3 teaspoons dried oregano

Salt and pepper to taste

1 pound low-fat small curd cottage cheese

3 generous cups shredded mozzarella

1-1/2 cups Parmesan cheese, shredded (6 oz)

1 extra large egg, beaten

1 pkg, 10 oz frozen cut leaf spinach, thawed and drained and chopped coarsely if necessary

Preheat oven to 350.

**Cook noodles until only partially done, about  10-12 minutes.  Arrange pieces flat in single layer on sprayed plastic wrap or foil.  Set aside. 

Cook sausage and mushrooms together until sausage is cooked.  Drain fat.  Add pasta sauce, tomatoes, onion, garlic, oregano and salt and pepper to taste.  Bring to a boil.  Set aside. 

Combine cottage cheese, 1 generous cup mozzarella, egg and spinach. 

Spoon about 1-1/2 cups (about half) of  meat mixture in bottom of sprayed 9x13 pan.  Place layer of noodles on top.  Spoon 1/2 of the cheese mixture over noodles.  Sprinkle with 1/4 cup Parmesan cheese. 

Repeat layers of sauce, noodles and cheese mixture and sprinkle with Parmesan. 

Sprinkle rest of mozzarella (2 cups) on top. 

Bake, uncovered, 30-45 minutes or until bubbly.  Let stand 10 minutes.  Sprinkle with rest of Parmesan.  Serves 8-10. 

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