Italian Sausage and Fennel Lasagne

By jill3739

Ingredients

• 2 teaspoons olive oil
• 2 cups chopped fennel bulb
• 1-1/2 cups chopped onion
• 4-1/2 cups fat-free spaghetti sauce
• 1/2 cup water
• 10 oz Italian sausages, chopped
• 8 oz no-salt added tomato sauce
• 12 oz 2% low-fat cottage cheese
• 2 large egg whites
• 1 cup fat free ricotta cheese
• 1/2 teaspoon dried Italian seasoning
• 2 garlic cloves, minced
• 8 oz precooked lasagne noodles
• 1-1/2 cups (6oz) shredded part-skim mozzarella

Details

Servings 8

Preparation

Step 1

Preheat to 375 deg

Heat oil in a Dutch oven over medium-high heat. Add fennel and onion, saute 5 minutes or until tender. Add spaghetti sauce, water, sausage, and tomato sauce; cover, reduce heat, and simmer 5 minutes.

Combine cottage cheese and egg whites in a food processor; process until smooth. Place cottage cheese mixture in a medium bowl. Stir in ricotta, Italian seasoning and garlic.

Spread about 1-1/2 cupts sausage mixture in bottom of 13 x 9 in dish. Arrange 3 noodles over sausage mixture, and top with about 3/4 cup ricotta mixture, about 1-3/4 sausage and 1/3 cup mozzarella. Repeat layers, ending, ending with noodles. Cover with foil coated with cooking spray. Bake at 375 deg for 40 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, an additional 20 minutes or until lightly browned. Let stand 10 minutes before serving.