It’s been cold in Ithaca. Very cold. And this past week has been frustrating for me. It’s my first week back to work after two weeks away, and my computer chose last week of all weeks to die.

I’m not up against a deadline or anything, laptop.

Lasagna seemed like just the thing to warm us up before having to face the coming week ahead. And copious amounts of cheese always help.


Not much effort is required for this recipe: Slice and chop ingredients, combine with pasta sauce, and bake.

Hot Poultry Sausage Lasagna (Variation)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 12 servings

Calories per serving: 352

Fat per serving: 16.5g

Saturated fat per serving: 6.3g

Carbs per serving: 16.8g

Protein per serving: 33.1g

Fiber per serving: 1.2g

Sugar per serving: 3.6g

Sodium per serving: 1012mg

Cheesy, comforting goodness that fits your calorie goals.


  • Cooking spray
  • 2.5 pounds hot Italian-style poultry sausage
  • 2 tablespoons olive or canola oil (if necessary -- non-stick and cast-iron skillets should cook the meat just fine without it)
  • 8 ounces mushrooms, sliced
  • 4 ounces grape tomatoes, halved
  • 2 ounces kale, chopped
  • 1 ounce fresh basil, chopped
  • 4 cloves garlic, minced
  • 1 jar pasta sauce (macros are for Wegmans' mushroom pasta sauce)
  • 15 ounces fat-free ricotta cheese
  • 1 medium egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces part-skim mozzarella cheese, shredded
  • 8 sheets lasagna noodles, boiled and drained


  1. Preheat the oven to 400F and spray a 13x9" baking dish with cooking spray, then set aside.
  2. Heat a large skillet over medium heat. When drops of water dance on the surface of the skillet, add your oil (if you need it) and the poultry sausage. Brown the sausage, crumbling it as it cooks.
  3. When the sausage is mostly browned, add the mushrooms to the pan. Sauté until mushrooms are mostly cooked through, then add the grape tomatoes to the pan.
  4. When the grape tomatoes start to wrinkle and burst, add the kale, basil, and garlic. Sauté until kale wilts.
  5. After the kale has wilted, add the pasta sauce and Italian seasoning. Stir sauce together and bring to a simmer, then dial the heat back to low. When the sauce has heated through, remove it from heat and set it aside.
  6. In a small bowl, combine ricotta, egg, salt, and pepper and stir together with a fork. Set aside.
  7. Spread a thin layer of sauce on the bottom of your prepared baking pan.
  8. Top the sauce with 1/3 of the lasagna noodles. To preserve as much noodle as possible for the next couple of layers, drape the noodles parallel with the short sides of the pan.
  9. Top the lasagna noodles with 1/3 of the remaining sauce.
  10. Top the sauce with 1/2 of the ricotta mixture, then sprinkle 1/3 of the mozzarella on top of that.
  11. Repeat the layering again, using 1/2 of the remaining noodles, 1/2 of the remaining sauce, all of the remaining ricotta, and 1/2 of the remaining mozzarella.
  12. Repeat the layering one final time, using the remainder of the noodles, sauce, and mozzarella.
  13. Bake the lasagna at 400F for 30-45 minutes, or until cheese is browned and bubbly. Let cool for 15 minutes before serving.
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