World's Best Low-Fat, Low-Cal Lasagna

Recipe Ingredients

1		Uncooked lasagna noodles
		Water to cook noodles
1 teaspoon	5ml	Salt for water
4 cups	584g / 20oz	Shredded mozzarella cheese- low cal low fat
3		Pasta sauce of your- choice (or 8 cups)
2 lbs	908g / 32oz	Low-fat ricotta cheese
1 tablespoon	15ml	Sugar
1/2 cup	73g / 2.6oz	Low-fat parmesan cheese
3 tablespoons	45ml	Parsley flakes
1 tablespoon	15ml	Italian seasoning
2 lbs	908g / 32oz	Turkey italian sausage
1 teaspoon	5ml	Honey
1 teaspoon	5ml	Salt
		Pepper to taste
4		Eggs - (or egg substitute to
		- equal 4 eggs)
		Parmesan cheese to taste

Recipe Instructions

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexi- ble but not fully cooked. Drain on aluminum foil or waxed paper and cool completely. 2. In a large saute pan, saute turkey italian sausage until completely cooked. Crumble. Drain and set aside. 3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well. 4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional ozarella cheese and parmesan cheese, if desired. 5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly (and the pan is sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

Source:
Michele Urvater

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