I have a new friend. His name is turkey sausage. Wow that sounds bad. Anyway, I meant to say that I have been getting bored with always substituting ground turkey in dishes to get away from beef and so when I came across this recipe in Cooking Light using turkey sausage, I had an ‘aha’ moment. I ripped that recipe right out and I am really glad I did. This recipe rocks. I was doubly excited because it wasn’t a lasagna with red sauce which my daughter isn’t fond of…(need to change that!). It really was a hit with them. Now if you want the 332 calorie version you need to follow the Cooking Light recipe. I couldn’t fathom only using 2 links of sausage. How was that going to distribute over an 11×17 space and inside 2 layers? Not happening. 4 links it is. I also couldn’t understand using only one ounce of shredded mozzarella cheese. What’s the point? Is that a pinch? So I shook out enough cheese to nicely cover the entire lasagna without being disgusting. Oh and the funniest change I had to make was to the stingy 2 lasagna noodles per layer. I used enough to cover the pan – about 5. So they say the way to hell is paved with good intentions. It was damn good lasagna.
turkey sausage and spinach lasagna (adapted from Cooking Light)
4 4 oz links hot turkey sausage
1 cup Portobello mushrooms, diced
1 cup yellow onion, diced
1 clove garlic, minced
1 10 or 12 oz pkg. spinach
1/4 cup flour
1 cup 1% milk
1 cup unsalted chicken stock
2 TB olive oil, divided
2 bay leaves
1/4 tsp kosher salt
1/2 tsp ground black pepper
15 no-boil lasagna noodles
4 oz shredded mozzarella cheese
1 oz grated fresh Parmesan cheese
get started on the lasagna:
Preheat oven to 375. Heat a large skillet over medium high heat. Spray pan with cooking spray. Remove casings from the sausage and add to the skillet, breaking up into small pieces. Cook 4 minutes or until browned. Add mushrooms and onions. Cook until onions are softened and then add the garlic. Add spinach and cover with lid. Cook for 2 minutes or until spinach is wilted. Stir to combine. Remove pan from heat.
Spoon flour into a dry measuring cup and level with a knife. Combine flour and next four ingredients (through bay leaves), in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat and stir in salt and pepper. Spread 1 cup of the milk mixture in the bottom of an 11×17 glass dish coated with cooking spray.
Arrange 4 noodles across milk mixture, slightly overlapping, with a fifth one cut to fill in the bottom space. Top with 1/2 cup of ricotta cheese and one-third of spinach mixture. Repeat mixture twice. Sprinkle finished lasagna with mozzarella cheese and Parmesan cheese. Cover with foil and bake at 375 for 40 minutes. Remove foil. Change oven temperature to broil. Broil for 4 minutes or until cheese is golden brown. Let stand ten minutes before serving.
Note: serves 6.