Take 2: Roasted Tomato, Red Pepper and Hot Italian Turkey Sausage Lasagna



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.


Iliana Taleno Swain is Miami’s up and coming Social Events Planner. She is an expert in designing events that create everlasting impressions. Former Visual Brand Marketing Manager in the Fashion Industry she specialized in VIP Client social events. As a mom-preneur herself, Iliana is now helping busy housewives, moms and professionals create impressive events. Trust her training and expertise to design an incredible event that will impress you, your guests and on occasion, your clients, too! Contact her today for a complimentary Event Consultation: events@ilianatalenoandassoc.com | 305.482.1211

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