The other day I was making dinner for a friend who doesn’t eat red meat. I had all of the ingredients for a homemade lasagna but was a little perplexed how to make it without using Italian sausage or ground beef. I put on my thinking cap and remembered I bought some ground chicken sausage from Sprouts awhile back. I thought I would give it a try and you know what? I didn’t miss the sausage at all! The chicken made for a delicious, light, healthier flavor and I loved it every bit as much as my traditional marinara sauce. So, if you want a lasagna without the red meat, this recipe is a keeper! This is a cheesy, family-friendly recipe your family is going to love.

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Cheesy Chicken Lasagna
Sauce
  1. 1 Tbs. olive oil
  2. 2 lb. ground chicken sausage
  3. 1 onion, diced
  4. 3 cans diced tomatoes
  5. 1 can tomato paste
  6. 2 tsp. brown sugar
  7. 1 1/2 tsp. salt
  8. 1 tsp. Italian seasoning
  9. 2 tsp. basil
  10. 1 tsp. garlic powder
Filling
  1. 2 (16 oz.) cottage cheese
  2. 1 tsp. basil
  3. 1 cup mozzarella cheese, shredded
  4. 1 package oven ready lasagna noodles
  5. 2-3 cups mozzarella cheese, shredded
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Instructions
  1. Dice the onions into small pieces. Heat a large saute pan and drizzle with the olive oil. Bring the pan to medium-high heat until the oil begins to heat through. Add the diced onions and saute until tender. Add the ground chicken sausage to the onions and continue to cook until the chicken is browned. Break up the pieces of chicken so it is completely ground and broken up. Add the diced tomatoes, tomato paste, brown sugar, salt, Italian seasoning, basil and garlic powder. Let this mixture simmer on a low boil for 5-7 minutes until it starts to thicken. While the sauce is cooking, make the filling.
  2. For the filling, combine the cottage cheese, basil and mozzarella cheese together until smooth. If you don't like the texture of cottage cheese, you can use ricotta cheese or puree this filling in a blender until smooth. Season with salt and pepper.
  3. To assemble the lasagna, spread a generous portion of sauce onto the bottom of a 9x13 or 11x14 pan. Lay out a layer of the oven ready lasagna noodles. Spread a layer of the filling on top of the noodles and top with more sauce. Sprinkle a layer of shredded mozzarella cheese on top. Do this 2-3 more times until the lasagna is layered and to the top of the pan. Have the top layer be the filling, sauce and then top with the mozzarella cheese. Garnish the top with some fresh basil or parsley if desired.
  4. Spray a rectangle piece of aluminum foil with cooking spray. Place over the lasagna and bake at 350 for 60-70 minutes, or until the noodles are tender and the lasagna is bubbly and hot. If you want the top of your lasagna browned, remove the tinfoil the last 10 minutes of baking.
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