Reduced-Fat Lasagna

Ingredients

• 9 lasagna noodles
• 8 ounces Italian turkey sausage
• 15 ounces part-skim ricotta cheese
• 3 cups reduced-fat Italian cheese blend (I use Sargento)

• 1 (48 ounce) jar spaghetti sauce
• 6 egg whites
• 2 teaspoons italian seasoning
• garlic powder, to taste
• 1/2 cup vidalia onion, chopped (optional)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Boil noodles as directed on package, then rinse and lay noodles flat on paper towels.

3. 3

   Brown Sausage and onions, then drain. I rinse my sausage with hot water, to remove as much grease as possible.

4. 4

   Mix spaghetti sauce and sausage mixture.

5. 5

   In a medium bowl, mix together ricotta, 2 cups shredded cheese, egg whites, Italian Seasoning, and garlic powder.

6. 6

   Put a small amount of sauce mixture in the bottom of a 9 x 13 pan.

7. 7

   Assemble lasagna by layering (3 layers) noodles, 1/3 cheese mixture, and 1/3 remaining sauce.

8. 8

   Top lasagna with remaining 1 cup shredded cheese, cover pan with foil, and bake for 35 to 45 minutes, or until sauce is bubbling around the edges of the pan.

9. 9

   Remove foil and bake an additional 10 minutes.

10. 10

    Hint: I like to assemble the lasagna the night before, then bake it the next day for about 1 hour, plus 10 minutes with foil removed.