Lighter Lasagna with Italian Chicken Sausage

June 4, 2021

Dinner Recipes

Lighter Lasagna with Italian Chicken Sausage

Italian Chicken Sausage and lower fat cheeses are a fantastic way to cut the calories of a traditional meat and cheese lasagna. I used two 12 ounce packages (8 links) of Italian chicken sausage in place of my usual ground beef and it was a lovely alternative. Don’t add extra salt to the recipe, the sausage has great flavor and the recipe didn’t need extra. I chopped my links into half inch pieces. If yours has a casing that you can remove, go ahead and remove it and cook like ground chicken. Since mine didn’t, chopping them up was a perfect alternative. I used low-fat small curd cottage cheese, part-skim mozzarella and parmesan. Swap out the cottage cheese with ricotta if you prefer. This recipe is light and wonderful. I hope you enjoy it!

Here Is How To Make It

  1. Cook Lasagna noodles until al dente. Drain and place in cold water until ready to use.
  2. Over medium heat add a splash of oil and brown Italian Chicken Sausage in a large skillet until cooked throughout. Add the mushrooms, onion, and garlic, sauté for about 5 minutes until soft. Add crushed tomatoes, tomato paste, basil, Italian seasoning, garlic powder, onion powder, paprika, and pepper, mix well. Simmer on low for 15-20 minutes, stirring occasionally.
  3. In a separate bowl combine cottage cheese, parmesan cheese, eggs, and parsley stirring well.
  4. Spread about 1/2 cup of meat sauce in a greased 13 x 9-inch baking dish. Then layer half of each; noodles, cheese mixture, mozzarella cheese, and meat sauce. Repeat layers as your baking dish allows. Cover and bake at 350 degrees for 30 minutes, let stand for 10 minutes before serving.

Lighter Lasagna with Italian Chicken Sausage

Course Dinner
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 servings
Author Stasia Wimmer Boschetti

Ingredients

  • 1 ½ lbs mild Italian Chicken Sausage links, chopped
  • 1 teaspoon olive oil
  • ¾ cup mushrooms, chopped
  • 2-3 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 2 (6-ounce) cans tomato paste
  • 2 tablespoons fresh chopped basil or (1 teaspoon dried basil)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 (12-ounce) package lasagna noodles
  • 3 cups low-fat small curd cottage cheese
  • 3/4 cup grated parmesan cheese
  • 2 large eggs
  • 2 tablespoons fresh chopped parsley or (1 teaspoon dried parsley flakes)
  • 1 lb grated part-skim mozzarella cheese

Instructions

  1. Cook Lasagna noodles until al dente. Drain and place in cold water until ready to use.
  2. Over medium heat add a splash of oil and brown Italian Chicken Sausage in a large skillet until cooked throughout. Add the mushrooms, onion, and garlic, sauté for about 5 minutes until soft. Add crushed tomatoes, tomato paste, basil, Italian seasoning, garlic powder, onion powder, paprika, and pepper, mix well. Simmer on low for 15-20 minutes, stirring occasionally.

  3. In a separate bowl combine cottage cheese, parmesan cheese, eggs, and parsley stirring well.
  4. Spread about 1/2 cup of meat sauce in a greased 13 x 9-inch baking dish. Then layer half of each; noodles, cheese mixture, mozzarella cheese, and meat sauce. Repeat layers as your baking dish allows. Cover and bake at 350 degrees for 30 minutes, let stand for 10 minutes before serving.

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