Lasagna with Turkey Sausage and Spinach

Vodka sauce makes a traditional lasagna extra savory, while the turkey sausage & spinach lighten up the recipe. I typically bake a full pan's worth, then freeze the leftovers for my husband to microwave at lunch. ...Or if you prefer a make-ahead recipe, just freeze the assembled pan and bake covered for an additional 15 minutes before sprinkling with the remaining cheese.

Yield: 8 servings ( Serving Size: 1/8 pan )
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Ingredients

  • 1 package(s) turkey sausage (Hillshire Farms) chopped
  • 30 ounce(s) diced tomatoes (no salt)
  • 2 tablespoon(s) oregano dried
  • 2 tablespoon(s) basil dried
  • 16 ounce(s) spinach chopped
  • 48 ounce(s) vodka sauce
  • 15 ounce(s) ricotta cheese (low-fat)
  • 2 cup(s) parmesan cheese shredded
  • 4 ounce(s) egg substitute
  • 3 cup(s) mozzarella cheese (part-skim) shredded
  • 1 package(s) lasagna noodles (no-boil variety)

Preparation

  1. Brown the turkey sausage, then transfer to large bowl with 1/3 of the vodka sauce.
  2. While browning, steam spinach until tender, then let cool.

  3. Simmer tomatoes in same pan, with oregano & basil, until desired tenderness.
  4. While tomatoes are simmering, use kitchen towel to squeeze-dry the spinach.

  5. Stir tomatoes, sauce, & sausage together in large bowl.
  6. Stir spinach, ricotta, parmesan, & egg white together in small bowl.

  7. Layer lasagna in 11 x 14 x 3 pan:
  8. 1/3 vodka sauce, lasagna noodles, 1/2 ricotta mix, 1 cup mozzarella;
  9. Tomato & sausage mix, lasagna noodles, 1/2 ricotta mix, 1 cup mozzarella;
  10. Lasagna noodles, 1/3 vodka sauce.
  11. Cover pan with foil.

  12. Bake at 375 F for 55 minutes.
  13. Remove foil, sprinkle with remaining 1 cup mozzarella, then bake uncovered for another 10 minutes, or until bubbly.

  14. Rest for 15 minutes before serving.
February 2012

This recipe is a personal recipe added by mollicita and has not been tested or endorsed by MyRecipes.

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