1 box whole wheat lasagna noodles
2 small things fat free ricotta
1/3 cup parmesan cheese, + more for top
1 bag fat free cheddar cheese (or mozzarella if you can find it F.F.)
2 jars whatever tomato-based sauce you like
1/3 cup pesto
1 lb lean turkey sausage
2 cloves garlic, chopped
combine the ricotta, parm, and eggs. take the sausage out of it's casings and brown on med. heat. season with s&p. add in the garlic and saute a minute, then stir in the sauce. put a very thin layer of sauce in the bottom of your dish. put a layer of noodles, a layer of sauce, a layer of ricotta mixture, a layer of the cheddar, and a layer of the pesto.. repeat twice. on your top layer of noodles, put just a layer of sauce (make sure all the noodles are covered!), more cheddar, and a bit more parm. bake at 375 for 45 minutes to an hour, or until you can stick a knife in and the noodles are soft. make sure to let it sit at least 10 minutes after you take it out of the oven so it can congeal a little.
like most lasagna i've ever made, i kind of made this up as i went along. it turned out delicious though! i was quite skeptical of the whole wheat lasagna noodles, but in the end they are so covered in cheese and sauce, it's really not noticeable if they're a tad rubberier than regular noodles. i had pesto that needed to be used up, hence it's appearance in this recipe. and the cheddar was the only cheese beau could find that was fat free.