Guys. It's finally Spring!! The flowers and trees are blooming, dandelions and violets are taking over my backyard (and seriously, do we need to mow already?). We've been spending a ton of time outside lately - pretty much all day everyday, if it isn't raining. The pollen count has been ridiculously high, so we are paying the price, but not caring at all. An excess of snot is totally worth all the walks, chalk, and "planting of seeds" that we have been doing lately.
This might be my new favorite lasagna. It's not nearly as heavy as a traditional tomato based lasagna, but that just makes it perfect for spring. I am totally in love with the bechamel sauce and spinach in there, which pairs just perfectly with mild and sweet italian sausage. I have made this twice now, and each time there hasn't been a single leftover. Its that good!
Turkey Sausage and Spinach Lasagna
Prep Time: 25 minutes
Cook Time: 45 minutes
Keywords: bake entree low-cal cheese pasta turkey spinach
Ingredients (4 servings)
- 1/4 cup flour
- 1 cup milk
- 1 cup unsalted chicken stock
- 1 TBSP canola oil
- 1 bay leaf
- 1/4 tsp kosher salt
- 1/2 tsp pepper
- cooking spray
- 2 TBSP water
- 12 ounces fresh spinach
- 4 ounces turkey sausage (mild or hot, depending on your preference)
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 6 no-boil lasagna noodles
- 1 1/2 cups ricotta cheese
- 1 ounce shredded mozzarella cheese
- 1 ounce fresh parmesan cheese, grated
Preheat oven to 375F.
Coat a 11x7 inch glass or ceramic baking dish with cooking spray.
In a medium saucepan, whisk together the flour, milk, chicken stock and canola oil. Throw in the bay leaf.
Cook over medium heat, whisking frequently, for 8 minutes, or until thick and bubbly.
Remove from heat and stir in salt and pepper.
Spread 1 cup on the bottom of the baking dish and set aside.
Heat a large skillet over medium heat.
Add 2 TBSP of water and the spinach to the pan, cook 2 minutes or until the spinach wilts.
Drain the spinach, pressing until barely moist.
Increase the heat on the pan to medium-high.
Remove the sauasge from the casings and cook 4 minutes, or until browned, while stirring to crumble.
Add the shallots and garlic, cook 2 minutes.
Stir in the remaining milk mixture, and the spinach. Remove pan from heat.
Arrange 2 noodles over the milk mixture in the pan (don't do this step before now or the noodles will start to curl).
Top with 1/2 cup ricotta and 1/3 of the spinach mixture.
Repeat layers twice.
Sprinkle the top with mozzarella and parmesan cheese.
Cover with foil (spray the underside of the foil with cooking spray first so the cheese doesn't stick) and bake for 40 minutes.
Remove foil and preheat the broiler to high.
Broil for 4 minutes or until the cheese is golden brown.
Let stand 10 minutes before serving, and Enjoy!
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