Lactaid® Italian Sausage Lasagna


Lactaid® Italian Sausage Lasagna

Nutritional Facts
Serving Size: 
One Piece
Calories from Fat: 
70
Calories: 
220
Total Fat: 
8g
Saturated Fat: 
3g
Cholestrol: 
45mg
Sodium: 
620mg
Dietary Fiber: 
2g
Total Carbohydrate: 
22g
Sugars: 
6g
Protein: 
18g
Calcium: 
20%
Total Time: 2 hours
Prep Time: 45 minutes
Source: 
Makers of LACTAID® Brand Products
Yields/Serves: 
18
servings
Ingredients: 
1
box (~15 pcs) lasagna noodles
2
T
olive oil
2
c
diced onion
1 1⁄2
c
(12 oz.) sliced mushrooms
1
T
italian seasoning
1 1⁄4
lb
italian sausage (not rope)
1
cn
crushed tomatoes (28 oz.)
1
cn
tomato paste (6 oz.)
1⁄4
c
fresh basil (chopped)
2
containers LACTAID® Cottage Cheese (drained, 16 oz each)
2
large eggs
1⁄4
c
parmesan cheese
1⁄2
lb
shredded mozzarella cheese, part skim
  1. Preheat oven to 350°F
  2. Cook lasagna according to package direction. Set aside on sprayed parchment paper.
  3. Place the olive oil, onions, mushrooms, salt and italian herbs into a large saucepan and cook on medium burner, stirring frequently. Cook until onions are translucent, about 10 minutes. Drain vegetables well in a collander. Add them into the pot and cook for an aditional 5 minutes. Stir in the crushed tomatoes, totmato paste and fresh basil. Simmer for 10 minutes. Set sauce aside.
  4. Brown the sausage until done and drain the grease. Add the cooked sausage to the tomato sauce.
  5. Place the LACTAID®Cottage Cheese in a collander and drain the excess of liquid, stirring with a spatula.
  6. In a mixing bowl, whisk together the LACTAID®Cottage Cheese, eggs and parmesan cheese.
  7. Spray a 15"x10" baking dish with vegetable spray and layer 5 of the lasagna noodles, one of the will be perpendicular. Ladle 1/2 of the LACTAID® Cottage Cheese on top and spread evenly. Sprinkle 1/3 of the shredded mozarella on top. Dollop 1/3 of the sauce on top and spread evenly. Place 5 more lasagna noodles on top and repeat the previous steps. Place the last 5 lasagna noodles on top, spread the last 1/3 of the sauce and sprinkle with mozzarella.
  8. Wrap with aluminium foil and bake for 30 minutes. Take off foil and bake for an additional 15 minutes. Let lasagna rest a few minutes before cutting.