Do you ever get in the mood for lasagna — but don’t have the time? And all those leftovers! Here is a variation on lasagna that I found out of Sunset magazine over 10 years ago that has become one of our favorite RV dinners when we are in the mood for some comfort food but don’t want to spend hours cooking. You won’t believe how easy it is to make this dinner. Serve it with a salad, some crusty bread for dipping, and a full-bodied red wine for a great dinner worthy of sharing with friends.
Sloppy Lasagna
Ingredients
- 1 1/4 pounds uncooked mild or hot Italian turkey sausages
- 1 onion peeled and chopped
- 2 cloves garlic, minced or pressed
- 8 ounces dried lasagna
- 2 cups fat-skimmed chicken broth
- 1 can (about 15 oz.) diced tomatoes
- 1 can (about 8 oz.) tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup shredded reduced-fat mozzarella cheese
- Chopped parsley
Preparation
1. Remove and discard sausage casings.
2. In a 4- to 5-quart nonstick pan over high heat, combine sausages, onion, and garlic. Break meat into small pieces and stir often until mixture is browned, about 15 minutes.
3. Meanwhile, break the dried lasagna noodles into 2- to 3-inch pieces.
4. To pan, add broth, 2 cups water, tomatoes (with juice), tomato sauce, basil, oregano, and lasagna noodles. Boil, stirring often, until pasta is tender to bite, about 15 minutes.
5. Ladle into wide bowls and sprinkle with cheese and parsley.
6. Enjoy!
Nutritional Information
Calories: 597 (30% from fat)
Protein: 45g
Fat: 20g (sat 6.4)
Carbohydrate: 60g
Fiber: 4g
Sodium: 1629mg
Cholesterol: 86mg
