Turkey Sausage and Spinach Lasagna

  • SDMomChef Posted: 03/09/13
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    My family enjoyed this for a different type of lasagne. However next time I would add some red pepper flakes to give it a little more spice. Will definitely make again.

  • promogal Posted: 04/19/13
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    Will be making this again for sure!

  • daneanp Posted: 04/07/13
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    This was really good. I used chicken Italian sausage as that is what I had on hand. Next time I'll mix some fresh chopped basil in with the ricotta before spreading over the noodles. I will also double the recipe from now on. For the amount of prep time needed, it would be nice to be able to have more leftovers. Adding to our favorite weekend recipe rotation.

  • Ventnor303 Posted: 03/04/13
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    My family loved this! I have a 12 year old son who is a bottomless pit, so I doubled the recipe. The spinach wasn't too overpowering for my picky 8 year old. Will definately add this to my go to recipes, just make sure you give yourself enough time to make it!

  • Domo1008 Posted: 03/04/13
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    for me, prep time was about 1 hour, so not something I could make during the week. Also, I added more mozzarella to cover the entire top of the lasagna. The recipe could use a bit more ricotta for adequate coverage in the layers. Overall it was very good. I would make it again.

  • HelloLaurenE Posted: 02/24/13
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    Way too much pepper for my liking. Probably not something I'll make again. It wasn't as satisfying as I had hoped.

  • KimNYC Posted: 02/24/13
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    Great recipe! I halved the recipe since and it made four perfect sized portions with a side salad. I may add a little red pepper next time to add a little more veggie content. A very yummy dish! It was easy, but definitely had a few steps at the beginning which could leave your kitchen in a bit of a mess if you tried to do them all at once (which I did!). Next time, I would prepare the spinach and sausage mixture first and set that aside while making the milk mixture which needs constant attention and got a little lumpy when I let it sit. I will definitely make this again!

  • christinelizf Posted: 03/17/13
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    I had half the spinach called for in this recipe and only one shallot (I supplemented with yellow onion). Even so this was delicious! My six year old took one bite and declared with big eyes, "This is GOOD!" This was easy to follow and made a perfect amount (with leftovers) for my family of four.

  • kvendetti Posted: 02/17/13
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    outstanding! a bit complicated to make with the different steps - the sauce, the spinach, the sausage then the layers, but very delicious! I couldn't find turkey sausage, so substituted pork, also didn't have 1% milk so used fat free. Sauce was a bit watery, but still tasted amazing. Doubled the recipe and used a 13x11 pan. Wasn't sure if I should remove the bay leaf?

  • Melody827 Posted: 02/27/13
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    Saw this in the latest Cooking Light magazine and had to try it! I doubled the recipe and made it in a 9 x 13 dish. With doubling, I used all 5 links of the turkey sausage from the 19.5 oz package. Loved the sauce! It was supereasy. I would recommend to start the spinach (I used 2 x 10 oz packages, and wilted one package at a time) when you start the sauce, or else you will be in the kitchen for a little while. You could definitely add some red pepper flakes to either the spinach or in the sauce if you wanted to add some extra heat. Such a nice change up from the usual tomato based sauce lasagnas!

  • mandofan Posted: 03/03/13
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    I loved this, though my version was a tad less healthy. I used a bit more sausage (perhaps an extra 3 oz.), though it was Whole Foods hot Italian chicken sausage which may (or may not) be healthier than turkey sausage. Also added enough mozzarella to cover the surface. Not sure how much I added, but I'm assuming it was closer to 3 ounces. One hint I learned from making this was to let the ricotta sit out for 10-15 minutes before trying to spread it one the layers. Cold, it's tough to spread, but as it warms, it gets much easier. Also, though I used the no-boil noodles, and admit it saves time and hassle, I always find them to be inferior in taste and texture, not the least because it's impossible to avoid edges that don't cook at all and end up raw and crunchy. Like others have said, you NEED to stir the milk mixture continuously to avoid clumping, but I wouldn't alter the order of the steps in the recipe as a result.

  • PastaRD Posted: 03/17/13
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    Ooooo, this was very good. I used hot turkey sausage, spinach, and substituted sweet onion for the shallots. Used more ricotta than the recipe called for to adequately cover the pasta. The hot sausage makes the dish, as mild sausage might make this a little bland. This one goes in the recipe keeper file.

  • Cindy1546 Posted: 02/24/13
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    For the sake of time, i skipped making that base. I used everything else and I used organic sauce instead of the base. Delicious!! Added cayenne for a kick and used whole wheat noodles. Got to share @ work tomorrow!!

  • Peggy13 Posted: 02/18/13
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    Excellent. I made 1/2 the recipe except for the sauce. I'm sure the recipe should read to remove the bay leaf.

  • GolfGal Posted: 03/03/13
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    We loved the recipe. My spouse cannot eat red sauces, so I am always looking for no-red sauce pasta recipes. I cut the recipe in half, and baked in a 9x5 ceramic loaf pan. It was perfect for 2. (1/3 for me, and 2/3 for hubby). I took the advice of previous rater and made the spinach, sausage mixture first, and then made the white sauce. I use whole wheat noodles. It takes a little more time, and I will keep it for a weekend meal. I served with fresh green beans with sautéed mushrooms. Although, I think I would have preferred to make salad. For Weight Watcher, it was 9 points, and yummy.

  • MarjS1 Posted: 03/02/13
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    I agree with Kim in that the 1% milk base should be prepared when time permits you to focus and stir continuously. However, I can't imagine why Kim would add red-pepper flakes to the recipe in the future as two Whole Foods turkey-sausage links plus the ground black pepper in the recipe make this one spicy lasagna--too spicy for LaurenE. The editor failed to advise removing the bay leaf from the milk base. Do discard it after preparing the milk mixture. Make sure to wring the cooked spinach dry in a sieve or paper towels and then set it aside to add to the cooked sausage later. Calorie and nutritional values are based on six pre-cooked lasagna noodles, so use just six and place them horizontally in your 11x7" baking dish, centered more or less. This works! If you use all ingredients as directed, the yield is a somewhat original low-fat spinach-delivery system that is a refreshing change from the usual, and you can always serve fresh tomatoes on the side. NOT super easy, Melody!.

  • Kathleen60 Posted: 02/05/13
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    We loved this recipe! I searched for it online because I had some chicken/garlic/mozzarella sausages I wanted to use. However, I then realized the recipe called for Italian turkey sausage. I had regular Italian (mild) in my freezer so changed my plans. Probably added some calories from original, but I drained and rinsed the sausage. Regardless, it was very good -- even for my husband who is more partial to tomato based lasagnas.

  • Whygal Posted: 02/19/13
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    DELICIOUS!!!!! I made this using hot italian chicken sausage. I also had to use 9 no boil noodles as 2 did not cover each layer. Next time I might add some red pepper flakes to the spinach when sauting it to give it a little extra heat. I would definitely make this for company as it would be very easy to double. Great alternative to tomato based lasagna.

  • bobmarla Posted: 02/17/13
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    MMMMMMMMMM! It was absolutely delicious. My whole family loved it. I didn't want to make it spicy so we would used sweet Italian turkey sausage links. I drained the sausage after browning & took out the bay leaf out of the milk mixture before pouring into pan. My husband misread my grocery list & bought 2% milk instead of 1%....and I probably used more mozz & parm than recipe called for so probably upped the calories but they were worth it! My 21 month little boy loved it. It was a good way to sneak in some spinach for him. A little time consuming but worth the effort. I am so glad I doubled the recipe (used bigger pan)! Leftovers tomorrow night!! It's definitely a recipe to keep making (on the weekend)! Maybe next time, I will try it with chicken sausage.

  • erikisst Posted: 07/22/13
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    Prep time takes about a hour but that is expected when lasagna is involved. This is definitely a weekend meal but is absolutely delicious. I changed a few things up but that wouldn't change the overall outcome if you follow the recipe exactly. My family is not into spicy so I used mild turkey sausage instead of spicy. I chose to use 9 noodles to ensure it was a true layered lasagna. I also added a bit of mozzarella between each layer and chopped fresh oregano and basil to the ricotta. Also, I increased the amount of the ricotta just slightly (about 1/4 cup) so that I could cover the noodles edge to edge. Last, I added an extra ounce of mozzarella to the top for better cheesy coverage. I served with Parmesan and Pepper bread sticks (another CL recipe). My only other comment is that next time, as other reviewers said, I'd double the recipe. It makes just an average size pan and for all the work I wouldn't mind having a second pan in the freezer for a weeknight meal.

  • Vjenningscpm Posted: 10/05/13
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    Very good and a nice change from traditional lasagna

  • CarrieLMB Posted: 12/08/13
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    Very nice! Meets lasagna cravings! Couldn't find spicy turkey sausage so I might use a dash of crushed red pepper next. 6 WW Pts for 1/6.

  • lwright311 Posted: 08/06/13
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    I loved this dish. My husband enjoyed it also. It is fairly easy to make and looks and taste great. I only had sweet turkey sausage so when I browned it, I added 1/4 ground red pepper.

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