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Aultman Weight Management has a hearty and delicious recipe that is a great comfort food for us this month!

INGREDIENTS:

• Cooking spray
• 14 oz. sweet Italian chicken sausage, casing removed
• 1/2 onion, chopped
• 2 crushed cloves garlic
• 4 tbsp. chopped fresh parsley, divided
• 3 cups low-sodium, fat-free chicken broth
• 2 1/2 cups water
• 2 cups quick marinara sauce
• 2 bay leaves
• Fresh cracked black pepper
• 6 oz. broken lasagna noodles, whole-wheat
• For topping:
  • 6 tbsp. part-skim shredded mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 3 tbsp. grated parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 1/4 cup fresh basil chiffonade

DIRECTIONS:

1. Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.

2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

3. In a medium bowl combine the ricotta, parmesan, and 2 tbsp. parsley and mix. Add the broken pasta and cook uncovered according to package directions.

4. Divide between 6 bowls and top each with 2 tbsp. ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

NUTRITION INFORMATION:
Yield: 6 servings, Serving Size: 1 1/3 cups, Calories: 292, Fat: 10 g, Carb: 29 g, Cholesterol: 8.5 mg, Sodium: 739 mg, Fiber: 4 g, Protein: 22 g.

Source: https://www.skinnytaste.com