HOSPITAL OF THE UNIVERSITY OF PENNSYLVANIA
Clinical Nutrition Support Services

Pureed Lasagna

Ingredients:
2c whole milk ricotta cheese
1 8oz bag whole milk mozzarella cheese
1-1 � lb mild Italian sausage
1 jar spaghetti sauce (not chunky)
12-16 lasagna noodles
3 tbsp. olive oil
2 tsp. oregano
2 tsp. garlic powder

Instructions:
1. Preheat oven to 350� F.
2. Boil lasagna noodles, drain and set aside.
3. Remove casing from sausage. Saut� sausage over medium-high heat in
a frying pan until brown (no longer pink). Remove from heat and set aside.
4. Mix ricotta, mozzarella, oregano and garlic powder in a separate bowl.

5. Puree sausage in a food processor. Mix pureed sausage and the whole
jar of spaghetti sauce together in a separate bowl.
6. Spoon sauce/sausage mixture into a 2-3qt baking dish, covering the
bottom.
7. Place 4-5 lasagna noodles in the food processor. Add 2 tsp olive oil (to
prevent sticking). Puree noodles. Sprinkle pureed noodles over sauce in
baking dish, enough to cover the sauce.
8. Spread cheese mixture (about 1c) over noodles in baking dish.
9. Repeat steps 6, 7 and 8 until baking dish is nearly full�ending with sauce.
Sprinkle any left over mozzarella over top of sauce layer.
10. Bake at 350� F for 1 hour covered. Remove from heat, let stand 5 minutes
then ENJOY!!!

Nutritional information:
Yields about 9 servings
385 calories per serving (1/9 of lasagna)
26g protein per serving