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Chicken Sausage and Spinach Lasagna (Stage 7)

A healthy twist on your favorite lasagna, packing a vegetable punch.

INGREDIENTS:
  • - 2 packages (8 links) Isernos Hot Italian Chicken Sausage (16.6 oz)
  • - Cooking spray
  • - 1/4 cup chopped fresh parsley
  • - 1 cup chopped onion
  • - 5 garlic cloves chopped
  • - 2 26 oz jars Classico Tomato & Basil sauce
  • - 2 cups non-fat cottage cheese
  • - 1 15 oz container non-fat Ricotta cheese
  • - 1/2 cup finely grated fresh parmesan cheese (optional)
  • - 1 egg white, lightly beaten
  • - 16 oz package frozen cut spinach (thawed and water squeezed out of it) (optional)
  • - 3 cooked whole wheat lasagne noodles (you could use more, but I try to make it as low carb as possible)

Remove chicken sausage from casings, crumble and brown in a non-stick pan. Sauté chopped onion and garlic and add to browned sausage. Add Tomato and Basil sauce and half of the parsley and simmer for 20 minutes. In a bowl, combine cottage cheese, ricotta cheese, parmesan cheese, egg white and the remaining parsley. Spray non-stick spray in a 9x13 pan. Layer one third of meat/sauce mixture in bottom of pan, then half the cheese mixture, then the noodles. Spread another one third of sauce mixture, layer with spinach, layer with half of cheese mixture and then spread the remaining sauce on top. Cover and bake at 350 for one hour. Uncover and bake for another 10 minutes. Let stand for 10 minutes before serving.

Calories 330; Carbohydrates 31g; Fat 6g; Protein 35g

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