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Sausage Lasagna

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Sausage Lasagna
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Makes: 8 servings adjust
Only a small amount of turkey sausage was needed to give big meat flavor to this lasagna. We kept a thick fluffy cheese layer by combining part-skim ricotta with low-fat cottage cheese and a lesser amount of part-skim mozzarella cheese. Fresh basil in the sauce and cheese filling keeps this tasting light and fresh. Per Serving: 350 Calories, 13g Fat (5g Sat.), 36mg Chol., 4g Fiber, 29g Protein, 30g Carb., 848mg Sodium



  • 1 can Crushed Tomatoes, 28 oz
  • 14 cup Dry Red Wine
  • 2 sprigs Fresh Basil
  • 2 cloves Garlic, minced
  • 1 pinch Crushed Red Pepper Flakes
  • Kosher Salt
  • Ground Black Pepper

Step 1

Preheat the oven to 350°F. In a small pot, bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, salt and pepper (to taste) to a simmer; cook until slightly thickened, 10 minutes; set aside.


  • 16 ounces Lowfat Cottage Cheese
  • 15 ounces Part-Skim Ricotta Cheese
  • 10 ounces Frozen Chopped Spinach, thawed and squeezed dry
  • 14 cup Fresh Basil, chopped leaves
  • 2 Scallions, chopped
  • 14 teaspoon Grated Nutmeg

Step 2

Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. Add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper; pulse until just combined. Set aside.


  • 8 ounces Sweet Turkey Italian Sausage, lean, casings removed
  • 12 cup Onion, finely chopped

Step 3

Coat a large nonstick skillet with nonstick cooking spray over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.


  • 9 sheets No-Boil Lasagna Noodles, 5.5 oz (recommended: Barilla)
  • 1 cup Shredded Partly Skimmed Mozzarella Cheese, 4 oz

Step 4

Assemble the lasagna: Mist a 9x13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.


  • 12 cup Shredded Partly Skimmed Mozzarella Cheese, 2 oz
  • 14 cup Fresh Basil, chopped leaves

Step 5

Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
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