Turkey Sausage Lasagne
I’ve been asked to re-post this wonderful recipe, so here it is today. 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!
Turkey Lasagne
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 lowfat cottage cheese
4 oz lowfat ricotta cheese
4 oz skim milk mozzarella, thinly sliced
2 T finely shredded Parmesan cheese
1 1/2 cups egg substitute
"Noodles"
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.
Assembly
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.
Assembly
Spoon half the sauce over the cheeses and repeat the layer, finishing with the Parmesan cheese.
Assembly
Bake at 375 for 35 minutes. The top should be nice and brown and the sauce bubbly. Let set 10-15 minutes before serving.
Turkey Sausage Lasagne
No one will ever know that there’s no pasta in it!!
Serves 4
Trust me, you have to make this, it’s unreal and low carb? Wow
OMG!! This looks so good I can’t wait to make this, I might just have to make this tomorrow…FOR LUNCH because I can’t wait!
Eggs! I never would have thought of this. Ty for the great recipes and ideas.
How is this recipe on the daily dairy allowance?
i was on the UK diet. i only had 1/4 of the dish and you could have lowfat dairy. the US is going to have to change this to fatfree dairy. they definitely have ff cottage, ricotta and mozzarella cheese.
This was AMAZING and such a treat. My husband asked me to make it again and he is not even on Dukan. Does anyone have any thoughts about how well this would freeze after assembly but before baking?
I think it would freeze just fine. And especially before baking. It would be a better dish if you waited to bake it after thawing.
AMAZING!!! Made the Sausage Lasagna tonight (with of a little of my own touches) and it was Out of this world good!!! I have always watched my carbs but I would prefer this method over “regular” lasagna anyday!! The family loved it so it was a BIG HIT!!! THANK YOU!
that is so cool! I’m so glad everyone liked it. as long as we keep the food healthy and always changing and interesting, this diet is easy to get through. thanks–look out for eggplant parmesan tonight!
My mouth was watering putting this one together. I did tweak it though, adding green squash and mushrooms and using ground turkey instead of sausage. Nevertheless, it was wonderful to have “lasagna” again, and this time without guilt, and sticking to one serving as well. Thank you Janice!
I’m very happy to hear it! You should try the eggplant parm!
Which stage of the diet can you have this recipie, Can someone also explain the difference to me between the uk and us diets – I thought they were the same? (re fat free or low fat – my book says fat free?) Thank you
the sad thing is that there is no explanation for why the diets vary. i followed the UK diet because it wasn’t in the states yet. go to the tips tab and read the blog i wrote about it. i did just fine with the lowfat dairy. it’ll be your call but I made this during the Cruise Phase.
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I made this last night. Very tasty. I did add fresh basil, oregano, parsley, and thyme. I also diced a large tomatoe and added to the sauce. I loved it, and my son and husband ( who will try all my recipes) liked it too. I will make this one again. Thank You
i’m glad you made this one! it was one of the big hits when i first started this website and i think it gets lost now. i should repost it because of all the people just starting the diet. glad you found it. wish i had time to revisit some of my recipes because this is one i would make again for sure!!
Fantastic, all the kids enjoyed it too so we can all have a family meal together. My downfall is pizza and pasta; I’m so glad I found your website and can now enjoy dukan friendly recipes – can’t wait to try your pizza next! Many thanks
glad you liked the lasagne. i loved it too and wish i had more time to revisit and make it again! the pizza is good too. and a great excuse to get your oat bran! enjoy and let me know how i can help with anything else!
Personally I am not dieting, just looking for delicious recipes to give a try. And I’ve certainly found one with this. Can hardly wait!
well, thanks! there’s lots of tasty recipes on the site that i can’t believe are actual diet recipes either. really, they’re just health conscious recipes with no refined flour or sugar. thanks for reading!!
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What can i use instead of egg substitute? I can’t seem to find any in my local shops.
you can alwayst just measure egg whites in a measuring cup. and if it feels really wasteful, just use one of the yolks or so. you can have eggs, i just try to use the whites when i can. i hope you like the lasagne, it’s one of my favorites!
Janice what do you use your yolks for mostly besides custard. Thanks
i don’t use them for much. i usually throw them away or give a little to my dogs! it’s where all the fat is!!
Janice I am going to make this and as I read it I had a question. Do you use 3/4 cup of egg white for EACH noodle? So 1 1/2 cups of egg whites in total correct?
yes, you got it! enjoy. it’s my favorite recipe on the site!
Thanks, one more thing I have a 7″ bottom no stick pan and a 10″ what are the sizes that you use?
probably 9inch
Thanks, well I worked around it. Actually next time I will slice the egg white into wide lasagna like noodles but it was very tasty and makes enough for me to eat it for a few days. Thanks. Tonight I made the italian chicken meatballs and they are great.
glad you’re enjoying the recipes. suggestions are always welcome too!!