My father-in-law was in town so I decided to make lasagna. Mainly because it is super simple and also because the last time I cooked for him, we were on the Engine 2 Diet and I made vegan lasagna. My father-in-law was born and raised in a very small town in Alabama. They don’t take kindly to vegan anything, so you can imagine his face when I told him what was in that lasagna and I had to redeem myself. This definitely did it; he had two helpings!
This dish is not super healthy but you could tweak it a bit to make it healthier by substituting low fat cheese (do not use fat free as it doesn’t melt). Don’t skimp on the sausage because that is what gives the dish it’s flavor. You could also sub zucchini noodles instead of regular pasta. Remember that zucchini holds a lot of water so it will upset the consistency of the lasagna if you are not careful. Make sure you place it on paper towels and press it between two dinner plates before you use it! Pardon the quality of my photo
Sausage Veggie Lasagna
- 2 links sweet Italian turkey sausage (lean)
- 1 -16 oz container of part-skim ricotta
- 1 bag shredded mozzarella
- 1 jar spaghetti sauce (we use Publix Garlic & Onion)
- 1 box no-boil lasagna noodles (we use Barilla)
- 2 medium carrots, shredded
- 1 medium zucchini, shredded
- 2 cups baby spinach, rinsed and dried
- 1 can diced tomatoes with oregano
- 1 tsp cumin
- 1 tsp paprika
- Pre-heat oven to 375 degrees
- Remove the sausage from the casings and break up in a medium skillet
- Cook the sausage all the way through
- Turn heat to medium-low
- Add diced tomatoes, jar of sauce, carrots, zucchini and spices and mix well
- Simmer on low for 15-20 min until carrots are tender
- Once sauce is ready, ladle a large spoonful into bottom of prepared pan (9×13 glass is best)
- Add layer of noodles to the pan, then layer ricotta, spinach, mozzarella, sauce until the pan is full.
- Top with mozzarella, cover with aluminum foil and bake for 30 minutes.
*Covering the lasagna with foil while baking keeps it from drying out.