15 oz Ricotta Cheese
20 oz Frozen Organic Spinach, thawed and drained
24 fl oz Marinara Sauce (low or sugar free)
1 lb Spicy Chicken Sausage (casing removed)
1/2 cup Diced Sauteed Onion
1 tbp Organic Oregano
3 tsp Minced Garlic Cloves
16 oz. Shredded Mozzarella
2 1/2 oz Freshly Shaven Parmesan, Romano, Asiago Cheese Mix
1. Preheat oven to 375°F. While it heats, cook the chicken sausage in a large frying pan or sauté pan over medium high heat to brown. Chop the onion and add it to the turkey. Cook, stirring, until the onions are tender, about 3 minutes. Remove the pan from the heat and crumble in the oregano, set aside.
2. Beat eggs in a small bowl and mix in the Ricotta cheese and garlic. Place spinach in strainer of between several layers of paper towels, squeeze any excess liqued out of the spinach. Get as much water out as possible, this will prevent your lasagna from being too watery.
3. In a 8 1/2 x 11 inch baking dish, place 2 tbsp of marinara sauce and 1/2 tbsp water on the bottom of the pan to prevent lasagna from sticking. Begin my layering the meat mixture, then spinach, then ricotta egg mixture, finishing with 1/2 of the mozzarella cheese, and 1/2 of the remaining cheeses. Continue to layer again, finishing with a spinkling of the remaining shredded cheeses.
4. Cover with aluminum foil and bake for 50-60 minutes. Remove foil during the final 10 minutes of baking to brown the cheese on top. Let sit for 10 minutes before serving.
CROCKPOT VERSION: To create this meal in the crock pot, follow instructions above, but cook on low in a crock pot for 3 hours.
Makes 16 servings
Calories: 198.55 | Total Fat: 7.54g | Carbohydrates: 12.36g | Protein: 20.13g | Cholesterol: 60.24mg | Fiber: 1.98g | Sugar: 4.01g