Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One great thing about this lasagna is that the noodles don't need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes into the oven covered, so the noodles get cooked perfectly as the lasagna bakes. Add a green salad, and serve some Chianti or California red Zinfandel with the main course. Ingredients:
1 tablespoon olive oil |
1 1/4 pounds hot italian turkey sausages, casings removed |
1 15-ounce container ricotta cheese |
1 10-ounce package frozen chopped spinach, thawed, squeezed dry |
1 3/4 cups grated parmesan cheese |
2 large eggs |
3 tablespoons whipping cream |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
9 uncooked lasagna noodles |
3 cups shredded provolone cheese (about 12 ounces) |
Directions:
1. Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
2. Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
3. Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
4. Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.
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