Rating: 4 stars
33 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 13
  • 5 star values: 14

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

Krista Ackerbloom Montgomery
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
40 mins
total:
1 hr 35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

  • Preheat broiler to high.

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

Nutrition Facts

332 calories; fat 14g; saturated fat 5.9g; mono fat 5.1g; poly fat 2.1g; protein 24.3g; carbohydrates 27.8g; fiber 2.5g; cholesterol 61mg; iron 3.4mg; sodium 575mg; calcium 408mg.
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