Turkey Sausage and Spinach Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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