If you’re looking for a great Lasagna recipe, look no further. This one can’t be beat. I used egg whites and low-fat cottage cheese, trying to shed some fat. I also love to use whole wheat noodles. Enjoy for a large gathering, Sunday night dinner or just when you want to have leftovers during the week.
I love to prepare Sunday night dinners this time of year. It’s one of the few nights that my three kids and I aren’t racing from cross country, to dance, to football practice, and we can actually sit down and eat together. Last week, I wanted something Cajun, yet comforting. I threw together this dish with some ingredients I had in my pantry and came out with this casserole. It’s perfect for fall and large dinners. Feel free to substitute chicken for the shrimp if you like.
My brother-in-law, Eric, requested that I give him some hearty “manly” recipes on my blog. I promise Eric, as summer nears, I will offer up more grilled meats as I am one girl who can, and loves to grill. But, since we’ve had a cool snap down in Alabama this week, I thought a Beef-Sausage Lasagna would be appropriate and truly comforting. I decreased the fat as much as possible using egg whites, low-fat cottage cheese and lean ground beef. This recipe is hearty and very delicious.
Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly.
Lasagna can seem like a pain to make, but really it’s so easy and really worth it. This recipe is special because it gets its great flavors from an array of vegetables, fresh parsley and sausage. It’s not too high in calories and fat as I used very few noodles, part-skim ricotta cheese and just a small amount of shredded cheese for such a large dish. If you don’t prefer sausage, use lean ground beef or ground turkey. You can make this recipe ahead. It’s perfect for company or for weeknight with leftovers for the next day.
Prep: 20 minutes
Cook: 35 minutes
Yield: 8 servings
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 pound mild or sweet Italian sausage, casings removed
1 (8-ounce) package sliced fresh mushrooms
11/2 cups marinara sauce
1 (14.5-ounce) can diced tomatoes with green pepper and onions
1 (15-ounce) container part-skim ricotta cheese
3 tablespoons chopped fresh Italian parsley
6 lasagna noodles, cooked
11/2 cups shredded Italian cheese blend
1. Saute first 5 ingredients in a large saute pan or Dutch oven in hot oil over medium heat 5 minutes or until vegetables are tender; add mushrooms and continue to cook until sausage is browned. Add sauce and tomatoes; simmer 10 minutes.
2. In a separate bowl, combine ricotta cheese and parsley, stirring well.
3. Layer lasagna noodles, sausage mixture and ricotta mixture in a 13- x 9-inch lightly greased baking dish; repeat with remaining layers ending with sauce. Top with shredded cheese.
4. Bake at 375F, covered 25 minutes. Uncover and bake 10 to 15 minutes more. Let stand 10 minutes before serving.