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Turkey Sausage Lasagna

Photo: Oxmoor House
Hands-on time 27 mins
Total time 1 hr, 21 mins
Yield

Serves 10

Lasagna is love on a plate. The homemade sauce, the layering of noodles with cheese . . . it's pretty much perfection. So how do you pull it off on a weeknight? No-boil noodles. You can make the lasagna in the morning, cover and refrigerate it, and then bake it just before dinnertime. Serve it with a crunchy romaine salad and garlic bread, and your kids might think you're the best cook ever.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 5 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound mild turkey Italian sausage
  • 1 (28-ounce) can crushed tomatoes with basil
  • 1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
  • 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups), divided
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
  • 1 (16-ounce) container 2% low-fat cottage cheese
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 12 no-boil lasagna noodles

Nutrition Information

  • calories 339
  • caloriesfromfat 0.0 %
  • fat 14.7 g
  • satfat 4.1 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 24.2 g
  • carbohydrate 29 g
  • fiber 3.1 g
  • cholesterol 87 mg
  • iron 3.1 mg
  • sodium 765 mg
  • calcium 248 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 3 minutes, stirring occasionally. Add garlic, salt, and pepper; cook 1 minute. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove from heat.

  3. While sauce simmers, combine 1 cup mozzarella cheese, Parmesan cheese, cottage cheese, and eggs.

  4. Spoon 1/2 cup meat sauce into a 13 x 9–inch baking dish coated with cooking spray. Place 4 noodles over sauce. Spread half of cheese mixture over noodles; top with 2 cups sauce. Repeat procedure with 4 noodles, remaining half of cheese mixture, and 2 cups sauce. Top with remaining 4 noodles; spread remaining sauce over noodles. Sprinkle with remaining 1/2 cup mozzarella cheese.

  5. Cover and bake at 350° for 40 minutes or until bubbly and noodles are tender. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.

Cooking Light Real Family Food