Turkey Sausage Lasagna
A slightly lighter option then pork and still adds major flavor to this Lasagna
Lasagna is one of my guilty pleasures. It is such a comfort food. As a kid my Grandma made a big platter of lasagna for almost every holiday, and that was always my favorite part. She hasn’t made lasagna in quite a few years because she is not able to cook like she used to, but making this definitely reminded me of al the flavors that I love.
A quick homemade tomato sauce with the turkey sausage, fried onions, red pepper flakes, tomatoes, and herbs is a delicious base for the lasagna. You may think lasagna, why is a healthy kitchen posting this? Well the truth is everything in moderation. You can eat a piece of lasagna if you love it, eat what you love. Just don’t eat the whole platter!
Make this for you friends and family and they will love it, and I doubt there will be a lot of leftovers for you to snack on. You could also make this a veggie lasagna by using zucchini in replace of noodles which would make it very low carb. But for me, my family is Italian and loves the noodles, oh and cheese :0 !
Here's what you will need:
For the sauce: 2 tablespoons of olive oil, 1 small yellow onion, 4 cloves of garlic chopped, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, salt and pepper, 1 pound of turkey sausage casings removed, 2 cans (28 ounces) crushed tomatoes.
For the filling: 1 – 15 ounces container of low fat ricotta cheese, 1/2 cup of grated parmesan, 1 large egg lightly beaten, 2 tablespoons fresh chopped parsley, 1/2 teaspoon kosher salt, and pepper to taste.
To assemble: 1 box no boil noodles, 12 ounces shredded low fat mozzarella cheese, 1/4 cup of parmesan, 1 tablespoon fresh chopped parsley.
What to do:
- Begin by making the sauce: Heat oil in a large sauce pan and add onion, garlic, oregano, basil, red pepper flake, salt and pepper cook for about 8 minutes until soft.
- Add sausage breaking up pieces with a wooden spoon, cook over medium heat until browned and cooked through about 6-8 minutes.
- Add tomatoes and bring mixture to a boil let simmer for about 30 minutes. Prepare filling and preheat oven to 375 degrees if baking right away.
- Make the filling: Combine ricotta cheese, parmesan, egg, parsley, salt and pepper in a bowl and put aside until ready to assemble.
- When sauce is done assemble the lasagna: Spread a thin layer of sauce in the bottom of a baking dish about 1 ladle full, layer 3 noodles on top, top with more sauce about 1 1/2 cups, dollop ricotta mixture on top spread around evenly, sprinkle mozzarella cheese on top. Repeat steps 2-3 more times depending on your baking dish. Finish with mozzarella and parmesan cheese. (At this point you can either bake the lasagna or refrigerate/freeze until you are ready to eat it) Cover tightly with tin foil.
- When ready to bake place lasagna in oven with tin foil at 375 degrees for 20 minutes. Remove tin foil and cook for another 30 minutes. Let sit for 15 minutes before serving. Enjoy!! Sprinkle with parsley.
This recipe was inspired by Chow.com