Italian Sausage Lasagna Lighter Recipe
Indulge in the classic comfort of lasagna with a guilt-free twist by trying this Italian Sausage Lasagna Lighter Recipe. Made with lean Italian turkey sausage, creamy low-fat ricotta, and nutrient-packed baby spinach, this dish combines all the rich, layered goodness you love in a lighter, healthier package. The no-boil lasagna noodles make assembly quick and hassle-free, while the use of part-skim mozzarella and marinara sauce ensures a perfect balance of flavors in every bite. Whether you're cooking for family weeknight dinners or meal prepping for the week, this lasagna, baked to gooey perfection, will satisfy cravings without compromising on freshness or nutrition. Ready in just over an hour, this wholesome take on a classic Italian favorite is the perfect centerpiece for your table!
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Recipe Information
Ingredients
- 1 pound lean Italian turkey sausage
- 1.5 cups low-fat ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 12 sheets no-boil lasagna noodles
- 3.5 cups marinara sauce
- 3 cups baby spinach leaves
- 1 large egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoons olive oil
- 2 cloves garlic cloves, minced
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.
Add the lean Italian turkey sausage to the skillet. Break it up with a spatula, cooking until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.
In a medium bowl, combine the low-fat ricotta cheese, shredded mozzarella cheese (reserving 1/2 cup for topping), grated Parmesan cheese, egg, salt, and black pepper. Mix until smooth and well blended.
Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Place 3 no-boil lasagna noodles on top of the marinara sauce, slightly overlapping them if necessary.
Spread 1/3 of the ricotta mixture over the noodles, then sprinkle 1/3 of the cooked sausage and 1 cup of baby spinach leaves on top.
Pour 3/4 cup of marinara sauce evenly over the layer and spread it out gently. Repeat this layering process (noodles, ricotta mixture, sausage, spinach, sauce) two more times.
Top the final layer of lasagna noodles with the remaining marinara sauce and the reserved 1/2 cup of shredded mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Uncover the lasagna and bake for an additional 10-15 minutes, or until the cheese on top is melted and lightly browned.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 404 mg | 31% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
