Turkey Sausage and Spinach Lasagna
The recipe Turkey Sausage and Spinach Lasagna could satisfy your Mediterranean craving in about 1 hour and 35 minutes. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 369 calories, 24g of protein, and 14g of fat each. If you have bay leaf, water, no-boil lasagna noodles, and a few other ingredients on hand, you can make it. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert.
Instructions
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.
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.
Add shallots and garlic to pan; saut 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage.
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.
Broil 4 minutes or until cheese is golden brown.