15ouncestomato saucecan, no sugar added (unseasoned)
2egg whites
1/2cupcottage cheeselow-fat
1/4cupricotta cheeselow-fat
3tablespoonsparsleyfresh, minced
1teaspoonkosher salt
2sweet potatoeslarge, thinly sliced into circles
1cupmozzarella cheeselow-fat, shredded
Instructions
Preheat oven to 400 degrees. Lightly spray pans with nonstick spray and set aside.
In a large saute pan, cook turkey sausage on medium heat. Break sausage into small pieces as it cooks. Once no pink remains in the sausage, add mushrooms, onion, and garlic. Continue to cook until mushrooms and onions are soft. Add the basil, oregano, tomato, and tomato sauce. Stir to combine and bring mixture to a simmer. Cook for about 5 minutes and remove from heat.
In a mixing bowl, stir together egg whites, cottage cheese, ricotta cheese, parsley, and salt. Mix well and set aside.
Spoon about 2 tablespoons of the sausage sauce into the bottom of each serving dish. On top, place a layer of sweet potato, slightly overlapping each slice - about 4 slices per layer. Top with about 1/4 cup of the sauce followed by another layer of potato. Top with 1/4 cup of the cheese mixture and another layer of sweet potato. Repeat the layers (sauce, potato, cheese, and potato) until the casserole is about 1/4 inch from the top of the pan. Sprinkle with about 1/4 cup of the shredded mozzarella.
Bake 30 to 45 minutes until potatoes are soft and mozzarella cheese is melted and lightly browned. Remove from oven and cool completely. Once cool, cover well and refrigerate or freeze.
To reheat, lightly spray foil and cover lasagna with foil, sprayed side down. Bake 20 to 30 minutes until lasagna is heated through.