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20 minute dinner recipes

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Broccoli Rabe & Turkey Sausage Lasagna


From EatingWell:  September/October 2013

This healthy broccoli rabe and turkey sausage lasagna recipe has plenty of vegetables and goes light on sausage, so it’s lower in fat and calories than traditional lasagna recipes. The recipe makes enough for two 8-by-8-inch casseroles (four servings each)—have one for dinner tonight and freeze the other for a night when you don’t have time to make dinner. Or, feel free to make one larger lasagna (in a 9-by-13-inch pan) instead of two smaller ones; just increase the cooking time a bit for the larger pan size.

2 casseroles, 4 servings each | Active Time: 1 hour | Total Time: 2 hours



  1. Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
  2. Cook sausage in a Dutch oven over medium heat, crumbling with a spoon, until no longer pink, 8 to 10 minutes. Transfer to a bowl with a slotted spoon. Add onion and garlic to the pot and cook, stirring, until starting to soften, about 3 minutes. Add broccoli rabe and water and bring to a simmer; cook, stirring occasionally, until the greens are wilted and most of the water is evaporated, about 5 minutes. Add wine; increase heat to high and cook until mostly evaporated, about 3 minutes. Add Italian seasoning, crushed and diced tomatoes, olives and capers; reduce heat to maintain a lively simmer and cook for 5 minutes. Remove from heat.
  3. Combine ricotta, Parmesan and pepper in a small bowl. Break enough off the end of each lasagna noodle so they can fit into the baking dish (it’s OK if they don’t break in a straight line); reserve the broken pieces for another use, if desired.
  4. To assemble: Spoon 1/2 cup of the sauce into each prepared baking dish. Cover with 3 lasagna noodles. Dollop 1/2 cup of the cheese mixture on top, spreading gently. Top with about 1/2 cup sausage and 1 cup sauce. Repeat the layers, ending with the rest of the sauce. Sprinkle each lasagna with 1/2 cup mozzarella.
  5. To serve: Coat a piece of foil with cooking spray and cover the baking dish. Bake for 30 minutes. Uncover and bake until the cheese is golden, about 20 minutes more. Let stand 15 minutes before serving. To freeze: Let unbaked lasagna(s) cool to room temperature. Tightly wrap with heavy-duty foil (or freezer paper) and freeze. (To prevent foil from sticking to the cheese, coat with cooking spray first.)


Per serving : 388 Calories; 15 g Fat; 6 g Sat; 5 g Mono; 71 mg Cholesterol; 34 g Carbohydrates; 30 g Protein; 7 g Fiber; 679 mg Sodium; 751 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 1/2 lean meat, 1 1/2 medium fat meat

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