Wednesday, April 10, 2013

Cooking Light's Turkey Sausage Lasagna


Hope everyone is having a great week! There is a lot going on over here in wedding planning world, but I still have some time to share this wonderful recipe! 

I was a little curious about how this would turn out, since it's a lasagna recipe and there's no pasta sauce involved, but let me tell you, this was a BIG hit. 

It's another Cooking Light recipe. I love their magazine. My recipe book is full of their recipes. It's not gluten free, but easily convertible. 

Here's a link to their website: Cooking Light

Here's what you need:
-1/4 cup all purpose flour (I used Better Batter)
-1 cup 1% milk
-1 cup unsalted chicken stock
-1 tbsp canola oil 
-1 bay leaf
-1/4 tsp kosher salt
-1/2 tsp black pepper
-cooking spray
-2 tbsp water
-1 12 oz pkg fresh spinach
-2 (4 oz) turkey sausage links
-1/2 cup chopped shallots
-1 tbsp minced garlic
-6 no boil lasagna noodles (I used DeBoles noodles)
-1 1/2 cups part skim ricotta cheese
-1 oz shredded part skim mozzarella cheese
-1 oz fresh Parmesan cheese, grated 

It looks like a lot, but it's a pretty easy recipe. Trust me, you'll be happy with the result. It's worth the time it takes to put together. 

Preheat oven to 375 degrees. 

Combine flour and the next four ingredients (milk, chicken stock, canola oil and bay leaf) in a saucepan over medium heat, stirring with a whisk. 
Cook 8 minutes or until thick and bubbly. Make sure to stir frequently. It took about 10 minutes for mine to get thick.


Remove from heat, stir in salt and pepper. 

Spread one cup of this mixture in the bottom of a 11 x 7 glass or ceramic baking dish, coated with cooking spray. 

Heat another large skillet over medium heat again. 
Add two tbsp water and spinach to the pan. Cook until spinach wilts.

Drain spinach, pressing until barely moist.

Increase heat in same pan to high and add sausage (minus casings) to pan and brown. 
Remove sausage from pan. 

Add the shallots and garlic to the same pan. Saute for 2 minutes. 
Into this mixture, stir in remaining milk mixture, spinach and sausage. 
Remove pan from heat. 

Arrange 2 noodles over milk mixture in dish. Take 1/2 cup of the ricotta and spread on top of noodles. Top this with 1/3 of spinach/meat mixture. 

Repeat this two more times. 


Sprinkle with mozzarella and Parmesan cheese. 

Cover with foil coated with cooking spray. 
Bake at 375 degrees for 40 minutes. Remove foil.

Turn on broiler to high.
Broil for 4 minutes to brown cheese. Let stand about 10 minutes. 


I didn't have enough ricotta cheese and spinach so it didn't make three layers, only two. But it was still really good and I can't wait to make it again. 
Marshal said that I need to put a star on this one in my notebook. ;) 






1 comment:

  1. Isn't wedding planning fun? I'm getting married next year. :)

    This recipe looks great! Thanks for sharing!

    Happy Tuesday!
    *Hugs*
    Melly

    ReplyDelete