Let’s talk about lasagna. Being Italian, I obviously love lasagna, but I always make it the traditional way. How boring and predictable of me.
This month’s issue of Cooking Light had a feature with a bunch of different lasagna recipes. They all sounded wonderful, but this white spinach and turkey sausage lasagna caught me eye. Me eye?? What the heck? I guess I am a pirate today.
Anywho, so here is what ya got. A nice, tasty, and light white sauce that contains no heavy cream! Yeah! Then it also has some spicy turkey sausage and lots of spinach. Oh and cheese, of course there is cheese. Sounds pretty good, am I right or am I right?
As with most lasagna recipes, this one takes some time with all the prep work, but it’s definitely worth the time and effort. It’s a great dish to make on a Sunday night for the fam. One thing I like about making dinners like this is even though they take some time, once you pop it in the oven, you can get everything cleaned up so clean up afterwards doesn’t take too long. And also, you can pour yourself a great big glass of wine while it cooks. I highly recommend the huge glass of wine.
- 2 tbs. water
- 1 (12-ounce) package fresh spinach
- 3 (4-ounce) links hot turkey Italian sausage
- 1/2 cup chopped shallots
- 1 tbs. minced garlic
- 1/4 cup all-purpose flour
- 1 cup 1% low-fat milk
- 1 1/2 cups low sodium chicken stock
- 1 tbs. canola oil
- 1 bay leaf
- 1/4 tsp. kosher salt (or to taste)
- 1/2 tsp. black pepper (or to taste)
- Cooking spray
- 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
- Preheat oven to 375°.
- Heat a large skillet over medium heat. Add the 2 tbs. of water and the spinach to the pan. Cook for about 2 minutes or until the spinach has wilted. Drain any excess water from the pan.
- Increase the heat to medium-high. Remove casings from sausage. Add sausage to the pan. Cook for about 4 minutes or until the sausage is browned, stirring and crumble with a spatula. Remove sausage from pan. Add shallots and garlic to pan and sauté 2 minutes. Remove pan from heat.
- In a saucepan over medium heat, combine the flour, milk, stock, and the bay leaf. Cook for about 8 minutes or until thick and bubbly, stirring frequently with a whisk. Remove the sauce from heat; stir in salt and pepper. Spray an 11 x 7-inch glass or ceramic baking dish with cooking spray. Spread about 1 cup of the sauce along the bottom of the baking dish. Of the remaining sauce, set aside another 1/4 cup. Pour the remaining sauce in with the spinach and sausage mixture and mix well.
- Arrange 2 of the noodles over milk mixture in baking dish spread about 3/4 cup ricotta cheese and about 1/3 of the spinach and sausage mixture. Repeat layers twice. Pour the remaining 1/4 cup over the top. Sprinkle the mozzarella and Parmesan cheese over the top. Cover with foil and for 40 minutes. Remove foil.
- Preheat broiler to high. Keeping a close eye, broil for about 4 minutes or until cheese is golden brown. Let stand 10 minutes.
Recipe adapted from Cooking Light