1 lb Chicken & Kale Sausage(casing removed)

1 tsp Oregano

1 tsp Crushed Red Pepper

3 Minced Garlic Gloves

1 14oz Can Diced Tomatoes

1 15oz Can Tomato Sauce

3 tbsp Tomato Paste

2 tbsp EVOO

1 box Lasagna Strips

20 Slices Fresh Mozzarella

1 Bunch Fresh Basil

1 c Low Fat Cottage Cheese

1 c Ricotta Cheese

2 Eggs

Pink Himalayan Sea Salt/ Fresh Cracked Pepper

 

Get Layered:

1. In a large skillet over medium-high heat, heat olive oil and saute garlic until it becomes aromatic(30 seconds), then add your sausage and cook through.
2. Add diced tomatoes, tomato sauce and tomato paste. Season with oregano, red pepper flakes, salt and pepper. Stir, then reduce heat to low and simmer uncovered until sauce begins to thicken.
3. Bring a large pot of water to a boil, add 1 tbsp olive oil and a pinch of salt to boiling water. Cook lasagna noodles according to package(9-11 minutes) Drain and rinse noodles, then arrange on a flat surface preventing them from sticking to each other.
4. Finely chop basil, add HALF to meat mixture. Place the remaining basil in a mixing bowl. Add cottage cheese, ricotta, and eggs-stir.
5. Pre heat oven to 350*, and start assembling your lasagna. Strips on the bottom, then cheese mixture, fresh mozz, and then meat mixture. You should get 3 layers.
6. Bake lasagna until warm, about 45-60 mins, once cheese melts and starts bubbling. Allow lasagna to cool for about 10-15 minutes before serving.

Tidbits:

• All of my ingredients were organic except the mozzarella and ricotta.
• I bought my sausage at Stop & Shop, Nature’s Promise Brand. You can try it with any ground meat of your preference. Just remember to strip the casing if you use sausage.
• 16 strips came in my box of lasagna, i only used 9 strips.
• Lasagna was made the night before and left out 15-20 minutes before placing in oven to cook.

My Idea of a Cheat Meal!