WORLD\’S BEST LOW-FAT LOW-CAL LASAGNA

Servings: 20
Ingredients:

1 pk Uncooked lasagna noodles
Water to cook noodles
1 ts Salt for water
4 c Shredded mozzarella cheese
-low cal, low fat
3 Jars pasta sauce of your
-choice (or 8 cups)
2 lb Low-fat ricotta cheese
1 tb Sugar
1/2 c Low-fat parmesan cheese
3 tb Parsley flakes
1 tb Italian seasoning
2 lb Turkey italian sausage
1 ts Honey
1 ts Salt
Pepper to taste
4 Eggs (or egg substitute to
-equal 4 eggs)
Parmesan cheese to taste

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles.
Add the salt to the water to speed cooking. Add the uncooked noodles to the
boiling water, and boil about 10 minutes or until flexi- ble but not fully
cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely
cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one
at a time to blend well. Add parmesan cheese, mozarella cheese, parsley,
sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add 1/2 cup of the sauce
to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese
mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1
1/2 cups of sauce over this layer, top with noodles and repeat process.
When the final layer of noodles is added, top with sauce and additional
mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake
for an additional 30 minutes or until cheese is bubbly (and the pan is
sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by: Linda
Fields, Cyberealm BBS Watertown NY 315-785-8098