Zutaten für Crack Lasagna
- 1 lb Sweet Italian Sausage
- Broccoli Rabe
- 2 tablespoons Olive Oil
- 2 Garlic Cloves
- 1/3 cup Water
- 1/2 cup Pesto Sauce
- 15 oz Low Fat Cottage Cheese
- 15 oz Ricotta Cheese
- 1 large Egg
- No Boil Lasagna Noodles
- 2 cups shredded Mozzarella Cheese
- 1/4 cup Pine Nuts
- 10 oz fresh spinach
- Salt and Pepper to taste
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Zubereitung von Crack Lasagna
- In a large skillet, brown and crumble 1 lb Italian sausage (casings removed) over medium heat. Drain on paper towels.
- Wash and chop 10 oz fresh spinach.
- Wipe out the skillet. Heat 2 tablespoons olive oil over medium heat. Add 2 minced cloves of garlic and saute until fragrant.
- Add the chopped spinach to the skillet. Cook uncovered until wilted.
- Add 1/3 cup of water to the skillet. Cover and cook on low heat until the spinach is tender.
- Stir the cooked sausage back into the spinach mixture. Set aside 1/2 to 1 cup of the mixture for topping.
- In a medium bowl, combine 15 oz cottage cheese, 15 oz ricotta cheese, 1/2 cup pesto, and 1 large egg. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C).
- Spread a thin layer of the sausage and spinach mixture in the bottom of a 9x13 inch lasagna pan.
- Layer with uncooked lasagna noodles, overlapping as needed.
- Spread half of the ricotta mixture over the noodles, followed by half of the remaining sausage and spinach mixture.
- Repeat layers: noodles, ricotta mixture, sausage and spinach mixture.
- Top with a final layer of noodles.
- Spread the remaining sausage and spinach mixture over the top layer of noodles.
- Sprinkle generously with 2 cups of shredded mozzarella cheese and 1/4 cup pine nuts (optional).
- Cover the pan with foil.
- Bake for 30 minutes covered. Remove the foil and bake an additional 20-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
2g
Fat
41g
Carbs
2g
