Low Fat Spinach Lasagna

I hesitate to use the term "low-fat," but that is what they call this recipe. I do not do "low-fat" cooking, nor a "low-fat" diet. To me, the term denotes something that is processed, mechanically separated, generally not in its natural state. I prefer to eat foods as they come, full fat and all, in moderation. I eat butter, not margarine. If I am going to indulge on ice-cream, it is going to be rich, creamy Haagen Daazs, not some artificial fat-free version. Milk comes out of the cow whole and creamy, so I buy whole milk. You get the idea. If people could keep the rule of moderation in mind when they are eating, they would not have to use artificially "fat-free" products. Anyhow, back to the recipe...

Although it is called "Low Fat Spinach Lasagna," there is nothing artificial about this recipe. Chock-full of fresh vegetables and herbs, it is so tasty and naturally good for you... so good that I wanted to share.


This is the sausage I used. You can purchase it at Costco, and the recipe is on the inside of the label.

Low Fat Spinach Lasagna

12 uncooked lasagna noodles (I used Trader Joe's no-boil)
1 package Roasted Red Pepper and Spinach Sausage, sliced
1 c. sliced fresh mushrooms
1/2 c. onion, diced
1/2 c. chopped green bell pepper
2 cloves garlic, minced
1 can (14 1/2 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 tsp. chopped fresh basil
1/2 tsp. fresh rosemary
pinch ground red pepper
1 1/2 c. cottage cheese or ricotta
1/4 c. grated parmesan
1 egg
3 Tbs. fine dry bread crumbs
1 pkg. frozen chopped spinach, thawed and drained
1 c. shredded whole-milk mozzarella
1/4 c. chopped fresh parsley

Spray a 9 x 13 dish with cooking spray.

In large skillet, sautee sausage, mushrooms, onion, bell pepper and garlic. Stir in diced tomatoes, half the tomato sauce, basil, rosemary, and red pepper. Bring to a boil, reduce heat, simmer 10 mins. to blend flavors.

Combine cottage cheese, parmesan, egg, bread crumbs, and spinach.

Pour remaining tomato sauce in bottom of 9 x 13 dish. Layer 1/3 lasagna noodles, 1/3 cheese mixture, 1/3 tomato and sausage mixture. Repeat. Top with mozzarella and fresh parsley.

Bake, covered, at 350 for 45 minutes. Remove foil last 5-10 minutes for browning. Let set up before serving.