Lasagna with Spinach and Chicken Sausage

Lasagna is an ultimate comfort food, but generally far from a healthy choice. This is my cleaner version of a classic lasagna and I've tried to make easy substitutions to decrease the fat, calories and sodium while increasing the protein and fiber.

This recipe makes one large 10" x 14" tray - but another idea is to buy two smaller 8" x 8" aluminum trays, make one and freeze the other. This gives you a great meal you can easily defrost anytime and eliminates the possibility of over indulgence.

Full recipe and photos after the jump.

Ingredients:

4-6 cups of Homemade Pasta Sauce
1lb box of whole wheat lasagna noodles (I love bionaturae)
1lb Spicy Italian chicken sausage (or turkey sausage), casing removed (sweet italian sausage is fine too)
2 cups baby spinach, washed, stems removed and chopped into 1/2" slices
1 8oz tub of part skim ricotta cheese
9 oz of fresh shredded mozzarella
1 cup freshly grated parmaesano reggiano (grate ahead of time)
1 egg
1/4 cup fresh basil, torn
Salt and pepper to taste

Even healthier: subsitute 1lb ground white meat ground turkey for the sausage.

Step by Step Instructions:
1. Preheat oven to 350

2. Prepare noodles according to package directions

3. Remove casing from sausage, sauté crumbled sausage, breaking up into small chunks

4. When sausage is cooked, add 1 cup of sauce to sausage and mix

5. In a medium bowl, mix ricotta, egg, chopped spinach, basil and salt and pepper

6. Ladle a thin layer of sauce into the bottom of the pan

7. Layer cooked noodles over the sauce, creating one thin layer

8. Spread one half of ricotta mixture with a spatula, spreading evenly over the noodles

9. Add one half of the sausage/sauce mixture, spreading thinly and evenly

10. Top with 3 oz of mozzarella and a sprinkle of grated parmesan

11. Top with another layer of noodles

12. Spread other half of ricotta mixture with a spatula, spreading evenly over the noodles

13. Spread other half of the sausage/sauce mixture, spreading thinly and evenly

14. Top with 3 oz of mozzarella and a sprinkle of grated parmesan

15. Top with final layer of noodles

16. Finish with a thin layer of sauce

17. Sprinkle remaining mozzarella and parmesan

18. Bake for 30-45 minutes, until cheese melts and sauce starts to bubble

19. Remove and let stand 10 minutes

20. Serve with a drizzle of sauce