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jadeturtle

Almost Lasagna...Spinach, Sausage and Cheese Bake

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Going to print the original recipe in black print and my changes in red. Original was good, I like my modifications better.

 

 

Spinach, Sausage and Cheese Bake

Rated:

 

Prep Time: 20 Minutes

Cook Time: 40 Minutes Ready In: 1 Hour

Servings: 8

 

 

"A mixture of Italian sausage and tomato sauce placed on a bed of spinach mixed with egg and cheeses, sprinkled with more cheese and baked."

Ingredients:

1 pound Italian sausage (I used lean turkey Italian sausage)

1 (8 ounce) can tomato sauce (I used 1 14.5 oz. can roasted diced tomatoes and a small can of tomato paste)

1 or 2 glugs of red wine

Italian herb mix

fennel seed, crushed

2 (10 ounce) packages frozen chopped spinach, thawed and drained

2 cups cottage cheese (I used 2% cottage cheese)

1/2 cup grated Parmesan cheese

1 egg, beaten (I used Eggbeaters, but the diff is only 1 point)

2 cups shredded mozzarella cheese (I used a reduced fat mozzarella)

To the above, I added 4 Ronzoni Healthy Harvest (Whole Wheat Blend) lasagne noodles.

 

Directions:

1. Brown sausage in skillet over medium high heat. Drain fat from skillet and stir in roasted, diced tomatoes and tomato sauce. To this add Italian herbs and a pinch of crushed fennel seed. Set mixture aside.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Bring water to boil, cook noodles to al dente stage.

4. In a large bowl, combine the spinach, cottage cheese, Parmesan cheese and egg. Mix well and spread mixture in the bottom of a 9x13 inch baking dish. Top w/ lasagne noodles. Spoon sausage mixture over spinach mixture& noodles and top with mozzarella cheese.

5. Bake in preheated oven for 40 minutes.

 

Nutritional data (not adjusted for changes.....I don't care enough to work it out with the changes...it's close enough for me.)

Svgs. per recipe: 8

Calories: 328

Total fat: 20.6 g.

Cholesterol: 81 mg.

Sodium: 117 mg.

Total Carbs: 8.8 g.

Dietary fiber: 2.5 g.

Protein: 27.5 gr.


 

"I am pieces of all the places I have been,
and the people I have loved......"

– Brooke Hampton

 

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