"CRACK" LASAGNA

Provided by Alfies Mama

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 12

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1 lb sweet Italian sausage (I like turkey or chicken sausage)
1 lb broccoli rabe (bunch or bag) or 1 lb kale (bunch or bag)
1 tablespoon olive oil
3 garlic cloves
1/2 cup water
1/2 cup pesto sauce
15 ounces low fat cottage cheese
15 ounces ricotta cheese
1 egg, slightly beaten
no-boil lasagna noodles
1 cup mozzarella cheese (low fat or fat free is fine)
1/4 cup pine nuts (optional)

Steps:

Brown and crumble sausage in a skillet.
Wash and chop greens.
Remove sausage from pan and drain on paper towels.
Wipe out skillet. Heat olive oil in skillet and saute garlic.
Add greens to skillet.
Cook uncovered till wilted down.
Add 1/3 cup water to skillet.
Cook on low heat covered till greens are tender.
Add the sausage back into the cooked greens.
Set aside 1/2 cup to 1 cup of the greens sausage mixture for the top.
Mix cottage cheese, ricotta, pesto and egg together. Salt and pepper to taste.
Line the bottom of a lasagna pan with the lasagna noodles.
Put half of the sausage/greens mixture on top of noodles followed by ricotta mixture.
Layer with more lasagna noodles. Top with sausage/greens mixture followed by remaining ricotta mixture. Place another layer of noodles on top. Cover with monzerella cheese, reserved sausage/greens mixture and pine nuts if desired.
Bake for 1/2 hour till melty and bubbly.