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Turkey Sausage and Spinach Lasagna

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 40 mins
Total time 1 hr, 35 mins
Yield

Serves 6

Spicy sausage gives Turkey Sausage and Spinach Lasagna some kick. And three cheeses--ricotta, mozzarella, and Parmesan--make this lasagna wonderfully indulgent.

Ingredients

  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 cup 1% low-fat milk
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon canola oil
  • 1 bay leaf
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons water
  • 1 (12-ounce) package fresh spinach
  • 2 (4-ounce) links hot turkey Italian sausage
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 6 no-boil lasagna noodles
  • 1 1/2 cups part-skim ricotta cheese
  • 1 ounce shredded part-skim mozzarella cheese
  • 1 ounce fresh Parmesan cheese, grated

Nutrition Information

  • calories 332
  • fat 14 g
  • satfat 5.9 g
  • monofat 5.1 g
  • polyfat 2.1 g
  • protein 24.3 g
  • carbohydrate 27.8 g
  • fiber 2.5 g
  • cholesterol 61 mg
  • iron 3.4 mg
  • sodium 575 mg
  • calcium 408 mg

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through bay leaf) in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat; stir in salt and pepper. Spread 1 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

  3. Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage from pan. Add shallots and garlic to pan; sauté 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.

  4. Arrange 2 noodles over milk mixture in baking dish; top with 1/2 cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375° for 40 minutes. Remove foil.

  5. Preheat broiler to high.

  6. Broil 4 minutes or until cheese is golden brown. Let stand 10 minutes.