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Recipe: Creamy Sausage, Mushroom and Spinach Lasagna

  • February 12, 2014 - 2:14 PM

Creamy Turkey Sausage, Mushroom and Spinach Lasagna √

Serves 6.

Note: Don’t worry if the sauce seems too runny. The oven-ready noodles need that extra moisture and will absorb it while the lasagna is baking. No-cook lasagna noodles can be found in the pasta section of the supermarket. From Meredith Deeds.

• 1 tbsp. olive oil

• 8 oz. sliced mushrooms

• 12 oz. lean Italian turkey sausage, casings removed

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 3/4 tsp. salt, divided

• 1/4 tsp. red pepper flakes

• 12 oz. baby spinach

• 1/3 c. flour (about 1 1/2 oz.)

• 1/4 tsp. freshly ground black pepper

• 1/8 tsp. ground nutmeg

• 2 c. low-fat milk

• 1 (14-oz.) can crushed tomatoes

• 1/2 c. low-sodium chicken broth

• 1/4 c. chopped fresh basil

• 1 c. part-skim ricotta cheese

• 1 c. low-fat mozzarella cheese, grated

• 1/4 c. freshly grated Parmesan cheese

• Cooking spray

• 12 no-cook lasagna noodles (8 oz.), divided (see Note)

Directions

Preheat oven to 375 degrees.

In a large nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for 4 minutes or until lightly browned. Add sausage and onions and cook, breaking the sausage up with the back of a wooden spoon, until the sausage is browned, about 4 minutes. Add the garlic, 1/4 teaspoon salt and red pepper flakes, and cook for another minute. Transfer to a large bowl.

In the same skillet over medium heat, add the spinach and cook 2 minutes or until spinach wilts. Remove from heat and transfer the spinach into the bowl with the sausage/ mushroom mixture.

In a medium saucepan, whisk together the flour, pepper, nutmeg and remaining 1/2 teaspoon of salt. Slowly add the milk, whisking constantly. Add the tomatoes and chicken broth and continue whisking until smooth. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens slightly, stirring constantly. Remove from heat and stir in basil.

In a small bowl, combine the ricotta cheese and mozzarella.

Coat a 9- by 9-inch baking dish with cooking spray. Spread 1 cup of sauce over bottom of dish. Arrange 3 lasagna noodles over sauce (you may have to break one of the noodles in half lengthwise in order to fit them in the pan). Spoon 3/4 cup sauce evenly over noodles. Dot the top of the noodles evenly with one-third cheese mixture, then one-third of the sausage-vegetable mixture. Repeat layering twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with the Parmesan cheese.

Cover pan with foil and bake for 60 minutes. Discard the foil. Bake for another 15 minutes, or until the top is lightly browned. Let stand for 10 minutes before serving.

Nutrition information per serving:

Calories 510 Fat 18 g Sodium 1,200 mg

Carbohydrates 50 g Saturated fat 7 g Calcium 500 mg

Protein 38 g Cholesterol 116 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, 2 bread/starch, 4 lean meat, 1 fat.

© 2014 Star Tribune