Best 2 Italian Sausage Lasagna Lighter Recipes

Italian sausage lasagna is a classic comfort food that is loved by people of all ages. Unfortunately, it can also be quite high in calories and fat. If you are looking for a lighter version of this classic dish, there are a few things you can do. First, you can use ground turkey or chicken instead of Italian sausage. You can also use a low-fat cheese blend instead of regular cheese. Finally, you can make your own tomato sauce instead of using a store-bought sauce, which can be high in sugar and salt. With these simple changes, you can create a delicious and satisfying lasagna that is also good for you. In this article, we will provide you with a recipe for a lightened-up Italian sausage lasagna that is sure to please the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SAUSAGE LASAGNA (LIGHTER RECIPE)

Italian Sausage Lasagna (lighter recipe) image

Finally! A flavorful lighter version of the classic baked lasagna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 lb bulk reduced-fat Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 38 g, Cholesterol 65 mg, Fiber 3 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

ITALIAN SAUSAGE LASAGNA (LIGHTER RECIPE)

Italian Sausage Lasagna (lighter recipe) image

Finally! A flavorful lighter version of the classic baked lasagna.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 lb bulk reduced-fat Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) reduced-fat ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 385, Carbohydrate 38 g, Cholesterol 65 mg, Fiber 3 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1360 mg

Tips:

Use a combination of Italian sausage and ground beef for a richer flavor.
Add a layer of ricotta cheese to the lasagna for a creamy texture.
Use a variety of cheeses, such as mozzarella, Parmesan, and Asiago, for a more complex flavor.
Don't overcook the lasagna, or it will become dry and tough.
Let the lasagna rest for at least 15 minutes before slicing and serving, so that the flavors can meld together.

Conclusion:

Italian sausage lasagna is a delicious and hearty dish that is perfect for a family meal. It is also a great way to use up leftover sausage. With a few simple tips, you can make a lasagna that is sure to impress your family and friends.