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Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Servings: 8
"A mixture of Italian sausage and tomato sauce placed on a bed of spinach mixed with egg and cheeses, sprinkled with more cheese and baked."
Ingredients:
1 pound Italian sausage (I used lean turkey Italian sausage)
1 (8 ounce) can tomato sauce (I used 1 14.5 oz. can roasted diced tomatoes and a small can of tomato paste)
1 or 2 glugs of red wine
Italian herb mix
fennel seed, crushed
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese (I used 2% cottage cheese)
1/2 cup grated Parmesan cheese
1 egg, beaten (I used Eggbeaters, but the diff is only 1 point)
2 cups shredded mozzarella cheese (I used a reduced fat mozzarella)
To the above, I added 4 Ronzoni Healthy Harvest (Whole Wheat Blend) lasagne noodles.
Directions:
1. Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in roasted, diced tomatoes and tomato sauce. To this add Italian herbs and a pinch of crushed fennel seed. Set mixture aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bring water to boil, cook noodles to al dente stage.
4. In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Top w/ lasagne noodles. Spoon sausage mixture over spinach mixture& noodles and top with mozzarella cheese.
5. Bake in preheated oven for 40 minutes.
Nutritional data
Svgs. per recipe: 8
Calories: 328
Total fat: 20.6 g.
Cholesterol: 81 mg.
Sodium: 117 mg.
Total Carbs: 8.8 g.
Dietary fiber: 2.5 g.
Protein: 27.5 gr.[/SIZE]
Cook Time: 40 Minutes Ready In: 1 Hour
Servings: 8
"A mixture of Italian sausage and tomato sauce placed on a bed of spinach mixed with egg and cheeses, sprinkled with more cheese and baked."
Ingredients:
1 pound Italian sausage (I used lean turkey Italian sausage)
1 (8 ounce) can tomato sauce (I used 1 14.5 oz. can roasted diced tomatoes and a small can of tomato paste)
1 or 2 glugs of red wine
Italian herb mix
fennel seed, crushed
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese (I used 2% cottage cheese)
1/2 cup grated Parmesan cheese
1 egg, beaten (I used Eggbeaters, but the diff is only 1 point)
2 cups shredded mozzarella cheese (I used a reduced fat mozzarella)
To the above, I added 4 Ronzoni Healthy Harvest (Whole Wheat Blend) lasagne noodles.
Directions:
1. Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in roasted, diced tomatoes and tomato sauce. To this add Italian herbs and a pinch of crushed fennel seed. Set mixture aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bring water to boil, cook noodles to al dente stage.
4. In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Top w/ lasagne noodles. Spoon sausage mixture over spinach mixture& noodles and top with mozzarella cheese.
5. Bake in preheated oven for 40 minutes.
Nutritional data
Svgs. per recipe: 8
Calories: 328
Total fat: 20.6 g.
Cholesterol: 81 mg.
Sodium: 117 mg.
Total Carbs: 8.8 g.
Dietary fiber: 2.5 g.
Protein: 27.5 gr.[/SIZE]