Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce Recipe

One great thing about this lasagna is that the noodles don’t need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes into the oven covered, so the noodles get cooked perfectly as the lasagna bakes. Add a green salad, and serve some Chianti or California red Zinfandel with the main course.

Makes 6 to 8 servings.

INGREDIENTS

  • 1tablespoon olive oil
  • 1 1/4pounds hot italian turkey sausages, casings removed
  • spicy tomato sauce
  • 115-ounce container ricotta cheese
  • 110-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 3/4cups grated parmesan cheese
  • 2large eggs
  • 3tablespoons whipping cream
  • 1/2teaspoon dried basil
  • 1/2teaspoon dried oregano
  • 1/2teaspoon ground black pepper
  • 9uncooked lasagna noodles
  • 3cups shredded provolone cheese (about 12 ounces)

    DIRECTIONS

    Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside.
    Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
    Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

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