Lighter Lasagna with Italian Chicken Sausage

Looking for a delicious, satisfying, and healthier alternative to traditional lasagna? This recipe for lighter lasagna with Italian chicken sausage is loaded with flavor, protein, and veggies, making it a perfect meal for any occasion. Plus, it’s easy to prepare and can be customized to suit your taste preferences.

To make this lighter lasagna, you’ll need some basic ingredients that are easy to find at your local grocery store. You’ll start by cooking some lasagna noodles until they’re al dente, then setting them aside in cold water until you’re ready to use them. Next, you’ll brown some chopped Italian chicken sausage in a large skillet with a little olive oil, then add some chopped mushrooms, onion, and garlic and sauté until everything is soft.

Once your veggies are cooked, you’ll add some crushed tomatoes, tomato paste, and a variety of spices, including fresh or dried basil, Italian seasoning, garlic powder, onion powder, paprika, and black pepper. You’ll let this mixture simmer on low for 15-20 minutes, stirring occasionally, to develop the flavors.

While your sauce is simmering, you can prepare your cheese mixture. This includes low-fat cottage cheese, grated Parmesan cheese, eggs, and fresh or dried parsley. Mix everything together until it’s well combined.

To assemble your lasagna, you’ll start by spreading a little of the meat sauce in a greased 13 x 9-inch baking dish. Then you’ll layer half of your cooked noodles, followed by half of your cheese mixture, half of your grated part-skim mozzarella cheese, and half of your meat sauce. Repeat these layers until you’ve used up all of your ingredients or your baking dish is full.

Cover your lasagna with foil and bake it in a preheated 350-degree oven for 30 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. Let your lasagna stand for 10 minutes before serving so that it can set up and be easier to cut and serve.

This lighter lasagna with Italian chicken sausage is a great meal for a family dinner, a potluck, or any other occasion where you want to serve something hearty and satisfying. Plus, it’s a healthier alternative to traditional lasagna. So give this recipe a try and see how delicious and easy it is to make!

Lighter Lasagna with Italian Chicken Sausage

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


  • 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


  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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