I like a good lasagna as much as the next person, but a white lasagna, oh, I'm in love. Take out the tomatoes and put in some extra Parmesan and a cream sauce and lasagna goes from something I'll eat on occasion to something I try to slip into the dinner menu once a week. Since my family loves white lasagna as much as me this usually isn't a problem, but did I mention the cream sauce? Not necessarily something you want to be eating on a regular basis. Sigh.
Luckily for me (and you, trust me!) there are lighter versions of white lasagna around and this one is my favorite. I found it through my friend Renee at Renee's Kitchen Adventures and after she raved about it I had to try it for myself. It is a modified Cooking Light recipe that tastes anything but light. The recipe uses turkey sausage, which I happen to love but my husband rates it up there with red delicious apples and fat free sour cream on the list of disappointing foods in his life. He so heartily approved of this lasagna the first time I served it, though, that I've never had the heart to tell him about the turkey sausage in it. Even if he knew, there is still a lot to like about the dish. It is perfectly seasoned, not dry or rubbery, and the spinach and sausage pair together so well for a great flavor that make seconds a must. Despite having less cheese than most white lasagna recipes, it is still plenty cheesy and full of ooey gooey goodness. And did I mention the spinach? This dish is bursting with it, which makes my heart happy when I see my toddler shoving spoonfuls into her mouth. You have to love dishes that make eating spinach enjoyable. This is the perfect fall comfort meal, made just a little less stick-to-your-ribs.
Turkey Sausage and Spinach LasagnaPublished 11/04/2013
- 1/4 cup all purpose flour
- 1 1/2 cups skim milk
- 2 cups low sodium chicken broth
- 1 bay leaf
- 1 tablespoon canola oil
- salt and pepper, to taste
- 2 tablespoons water
- 1 10 oz package frozen spinach, thawed with excess moisture squeezed out
- 1.5 pounds lean turkey sausage
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 9 no-boil lasagna noodles
- 1 15 oz tub part skim ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- Heat oven to 375 degrees and spray a 9x13 pan with cooking spray.
- Combine flour, milk, chicken broth, bay leaf and canola oil in a medium sauce pan over medium heat. Whisk together and heat until sauce is thickened and bubbly, about 8 minutes. Remove bay leaf and season with salt and pepper to taste. Spread 1 cup of sauce on the bottom of prepared 9x13 pan.
- In a large skillet, add sausage (casings removed if sausage is in links) and cook until browned. Break up large pieces with a spoon while cooking. Add the onion and garlic and cook until onions are softened, about 3-4 minutes. Remove skillet from heat and stir in spinach and remaining sauce.
- In a large bowl, combine ricotta, egg and Parmesan cheese. Set aside
- Place 3 lasagna noodles over sauce spread at the bottom of the 9x13 pan. Dollop 1/3 of the ricotta mixture on the noodles and spread mixture carefully until it is even. Top with 1/3 of the sausage/spinach/sauce mixture. Add 3 more lasagna noodles and repeat layering two more times, ending with spinach/sausage/sauce mixture. Top with 1 cup mozzarella cheese. Cover dish with foil and bake for 40 minutes. Remove foil and broil lasagna for 4 minutes to brown the cheese on top.
- Remove lasagna from the oven and let rest 10 minutes before serving.
Prep Time: 35 min
Cook time: 45 min
Recipe Source: adapted slightly from Renee's Kitchen Adventures, originally from Cooking Light