This is one of my most favorite recipes I’ve made since I started the Dukan Diet. I think all my Italian recipes are great because you can make tomato sauce virtually fat free. I HIGHLY suggest giving it a try. There are fat free ricotta, mozzarella and cottage cheeses out there! It’s easy and delicious and you can’t believe the “noodles” are egg whites!
Lasagna is one of those comfort foods that’s hard to live without. I’ve made lots of different versions and replaced the noodles with many different vegetables. It is also one of those dishes that can be very high in calories and not very diet-friendly.
So I’ve tried real hard to keep the calories and carbs low, the protein quantity high, and the dish tasty. Unfortunately since there is a tomato-based sauce throughout the cheesy layers, it must be consumed on a Protein Vegetable day. And most of your diners will be completely surprised when you tell them about the egg “noodles”. Tom was! The key to any great lasagna is to make a tasty sauce, use good quality cheese, and bake it long enough so everything has plenty of time to marry and be happy.
TURKEY SAUSAGE LASAGNE RECIPE
1 28 oz can of tomato puree
1/2 small onion, chopped
1 T dried parsley
1 t garlic powder
1 t red pepper flakes
3 turkey sausage links, removed from casings
8 oz fat free cottage cheese
4 oz fat free ricotta cheese
4 oz skim milk mozzarella, thinly sliced
2 T finely shredded Parmesan cheese
1 1/2 cups egg substitute
Brown sausage and onion together in a saute pan. Drain and put back in the pan and add the tomato puree, parsley, garlic powder and season with salt, pepper and red pepper flakes. Continue to cook for 20 minutes while you prepare the “noodles”. I prepared my egg noodles in one saute pan and then assemble the lasagne in another. Heat 2 saute pans and spray with cooking spray. Pour 3/4 cup of egg whites in the smaller pan and season with salt, pepper and red pepper flakes. Once the egg is almost cooked through, flip and transfer to second saute pan and begin to make your second noodle in the first. Once you have two noodles made you can get rid of the smaller pan and begin to assemble the lasagne in the larger one.
Spoon a little of the sauce on the bottom of the pan, then add one of the noodles, half the cottage, ricotta and mozzarella cheeses.
Spoon half the sauce over the cheeses and repeat the layer, finishing with the Parmesan cheese.
Bake at 375 for 35 minutes. The top should be nice and brown and the sauce bubbly. Let set 10-15 minutes before serving.
No one will ever know that there’s no pasta in it!!