Italian Sausage And Fennel Lasagna Recipe

ingredients

2 teaspoons olive oil
2 cups chopped fennel bulb
1 1/2 cup chopped onion
4 1/2 cups fat-free spaghetti sauce
1/2 cup water
1 package (10 ounce size) Italian sausages, thawed and chopped
1 can (8 ounce size) no salt-added tomato sauce
1 carton (12 ounce size) low-fat cottage cheese
2 large egg whites
1 cup fat-free ricotta cheese
1/2 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 package (8 ounce size) precooked lasagna noodles
1 1/2 cup shredded part-skim mozzarella cheese
cooking spray

directions

Preheat oven to 375 degrees F.

Heat oil in a Dutch oven over medium-high heat. Add fennel and onion. Saute 5 minutes or until tender. Add spaghetti sauce, water, sausage, and tomato sauce. Cover, reduce heat, and simmer 5 minutes.

Combine cottage cheese and egg whites in a food processor; process until smooth. Place cottage cheese mixture in a medium bowl. Stir in ricotta, Italian seasoning, and garlic.

Spread about 1 1/2 cups sausage mixture in bottom of a 13 x 9 inch baking dish. Arrange 3 noodles over sausage mixture; top with about 3/4 cup ricotta mixture, about 1 3/4 cups sausage mixture, and 1/3 cup mozzarella. Repeat layers, ending with noodles. Spread remaining sausage mixture over noodles.

Cover with foil coated with cooking spray. Bake at 375 degrees F for 40 minutes.

Sprinkle with remaining mozzarella. Bake, uncovered, an additional 20 minutes or until lightly browned. Let stand 10 minutes before serving.

nutrition data

Nutritional data has not been calculated yet.

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