Lasagna With Turkey Sausage, Green Peppers, And Onions

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Onions - peeled, and
		Chopped coarse
1 lb	454g / 16oz	Low-fat turkey sausage
2		Green bell peppers - chopped
1		Quick Tomato Sauce - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
18		Dried lasagna noodles
1 lb	454g / 16oz	Mozzarella cheese - shredded

Recipe Instructions

Heat oil in a large nonstick skillet. Add onions and cook over medium heat until very soft and translucent, about 10 minutes. Squeeze sausage from casings directly into the skillet and use a fork to crumble meat.

When sausage has browned, about 5 minutes, add green peppers. Cook, stirring occasionally, until peppers have softened slightly but are not mushy, about 5 minutes more. Stir in tomato sauce and season with salt and pepper. Simmer for 5 minutes to blend flavors and set aside.

Cook and drain pasta. Preheat oven to 400 degrees.

Grease a 13- by 9-inch lasagna pan. Smear several tablespoons of sauce (without large chunks of vegetables or meat) across bottom. Line bottom with a layer of pasta, making sure noodles touch but do not overlap. Spread about 1 cup sauce over pasta and sprinkle with 2/3 cup cheese. Repeat layering of pasta, sauce, and cheese four more times. For the sixth layer, cover pasta with remaining 1/2 cup sauce and sprinkle generously with remaining 1 cup cheese.

Bake lasagna until cheese turns golden brown in spots and sauce is bubbling, about 20 minutes. Remove pan from oven, let lasagna settle for 5 minutes, and serve.

This recipe yields 6 to 8 servings.

Cook's Note: To save even more calories, omit the olive oil and coat the skillet with a thin film of vegetable spray before sauteing the onions.

Source:
Cookbook Digest, Mar/Apr, 1996

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