Lasagna with Chicken Sausage
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 35 min | Yield: 4 plates of lasagna |
We improve the lasagna considerably by trading the flurry of mozzarella and deluge of fatty ground beef for a low-fat ricotta sause and chicken sausage.
Ingredients
- 1 1/2 cups Fat Free Ricotta Cheese
- 4 tbsp Basil, Fresh
- 6 oz Lean Ground Turkey
- 1/3 cup Great Value Skim Milk
- 2 Raw Clove
- 1/2 tsp Spices, Crushed Red Peppers
- 2 1/2 cups Organic Tomato Basil Pasta Sauce
- 255 g Lasagna Pasta
- 8 tsp parmesan cheese, grated
Directions
Preheat the oven to 425. Mix the ricotta, basil, sausage, milk, garlic, pepper flakes, and salt.
Spread 1/2 cup of the tomato sauce on the bottom of an 8x8 baking dish. Lay 2 noodles over the sauce; cover with one-fourth of the ricotta mixture and another 1/2 cup of the tomato sauce. Repeat with noodles, cheese mixture, and sauce twice more. Top with a last layer of pasta, the remaining ricotta mixture and sauce, and Parmesan.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes.