Lasagna with turkey sausage
Complexity: easily
Servings: 8
Calories 350, total fat 12 G., saturated fats 5 G., proteins 29 G., carbohydrates 30 G., fiber 4 G., cholesterol 36 mg, sodium 848 mg, sugar 0 G.
Traditional lasagna is a high-calorie, richly flavored dish perfect for the holidays. But this recipe makes it healthier and lower in calories—perfect for everyday use and special occasions without sacrificing your figure. The meat sauce is made with ground turkey (use uncooked Italian sausage, without casings), and the cheese filling is a mixture of low-fat cottage cheese and semi-skim ricotta. The lasagna also features plenty of spinach, tomatoes, and basil, which infuse the casserole with healthy fiber and incredible flavor. For a delicious cheesy crust, top it with low-fat mozzarella cheese while baking. "You only need a little turkey sausage to give this lasagna a rich, meaty flavor," says Dr. "We preserved the thick layer of cheese by combining semi-skimmed ricotta with low-fat cottage cheese and adding a little less semi-skimmed mozzarella. Fresh basil in the sauce and cheese filling makes the flavor light and refreshing," say the chefs at Food Network magazine.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 9 no-boil lasagna sheets, 150g (5 oz), (recommended: Barilla)
- 1 can (800 g) of canned crushed tomatoes
- 1/4 cup dry red wine
- 0.5 cup chopped fresh basil leaves + 2 whole sprigs
- 2 cloves garlic, crushed
- A pinch of crushed red pepper flakes
- 1 container (450 g) of cottage cheese with 1% fat content
- 1 container (425 g) semi-skimmed ricotta
- 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
- 2 green onions, chopped
- 1/4 teaspoon freshly grated nutmeg
- 220 g raw sweet Italian turkey sausage, casings removed
- 0.5 cup finely chopped onion
- 1.5 cups (170 g) grated semi-skimmed mozzarella
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a small saucepan, combine tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, salt, and black pepper to taste; cook until slightly thickened, 10 minutes.
- Meanwhile, in a food processor, puree the cottage cheese until smooth. Add the ricotta, spinach, 1/4 cup finely chopped basil, green onions, nutmeg, salt, and black pepper and puree until thoroughly combined.
- Spray a large nonstick skillet with cooking spray. Place over medium heat. Cook the sausage and onion, breaking up any clumps with a wooden spoon, until browned and the onion is soft, 10 minutes.
- Assemble the lasagna.
Spray a 9 x 13-inch baking dish with cooking spray. Spread 1/2 cup tomato sauce over the bottom. Top with 3 noodles, then half the ricotta mixture, half the meat mixture, and 1/2 cup shredded mozzarella. Repeat layers of sauce, noodles, the remaining ricotta and meat mixture, and 1/2 cup mozzarella. Top with the remaining noodles and sauce. Cover with foil and bake until the noodles are tender and the sauce is bubbling around the edges of the dish, 1 hour. - Remove the foil, sprinkle with the remaining mozzarella, and continue baking until melted, 10 minutes. Let stand for 15 minutes. Sprinkle with the remaining 1/4 cup basil. Serve.
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