The original WeWa recipe inspired this take on light comfort food. I added lean Hot Italian Turkey Sausage and both fire roasted tomatoes and fire roasted sweet red peppers for a very smokey and spicy delicious lasagna.
What’s new? In addition to the changes I mentioned above, I also used Whole Wheat noodles to build the lasagna. A much healthier option than standard lasagna noodles and virtually no difference in taste. When shopping for bottled Marinara, read the labels and choose one with natural ingredients- when organic isn’t available. Check sodium and make sure it’s the lowest available. As usual, you can see the brands I used in the pics posted. Hope this helps!
What to do with the leftovers? Cut up the lasagna in one serving portions and freeze wrapped in aluminum foil inside a freezer bag. This way it’ll be easy to grab one piece for lunch within a week or dinner in a month. If you’re having some for lunch the following day, don’t freeze it but rather wrap and leave in the fridge for a quick reheating.
The lean Hot Italian Turkey Sausage was a spicy and yummy addition to this recipe and my hubby gave it “two thumbs up!” What ingredient would you add in while keeping the recipe clean and light?.
INGREDIENTS: Makes 8 servings.
24 oz store-bought marinara sauce
1 cup(s) canned diced tomatoes, fire-roasted, drained
1 cup(s) shredded part-skim mozzarella cheese
1 cup(s) shredded, parmesan cheese, Parmigiano-Reggiano suggested
¼ cup(s) fat-free egg substitute
¼ tsp table salt
¼ tsp black pepper
¼ tsp dried oregano
6 item(s) uncooked lasagna noodles, regular or whole-wheat
½ cup(s) roasted red peppers (packed in water), water-packed, cut into thin strips
1 cup(s) fat-free ricotta cheese
^2 serving(s) Jennie O Lean Hot Italian Turkey Sausage , 2 links, remove casing and brown in skillet
1. Preheat oven to 350ºF.
2. In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for ◴ 10 minutes to allow flavors to blend.
3. Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
4. Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. ^Place the browned sausage in an even amount through each layer. This will make the most of the small amount of sausage used. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
5. Cover dish loosely with aluminum foil ; bake for ◴ 40 minutes. Remove foil ; bake until sauce is lightly browned and noodles are tender when tested with a knife, about ◴ 10 to 15 minutes more. Remove from oven and let sit for ◴ 5 minutes to firm up slightly. Slice into 8 pieces and serve.
Yields 1 piece per serving at 7pp. Serve this with a mixed greens and baby spinach salad topped with fresh grape tomatoes and cucumbers. I used a drizzle of balsamic vinegar and 1/2 tbsp of EVOO as dressing for each salad. EVOO is additional points.
^: Revised ingredients and instructions from original recipe that I added in.
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