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Spinach and Turkey Sausage Lasagna Recipe

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Lynette Randleman's turkey sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. “My husband likes it better than the traditional tomato-based version,” she adds from Buffalo, Wyoming.

This recipe is:

Healthy

Diabetic Friendly

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Spinach and Turkey Sausage Lasagna Recipe

Prep: 1 hour Bake: 55 min. + standing

Yield: 12 Servings

60 55 115

Ingredients

3 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
3/4 cup grated Parmesan cheese
1 pound Italian turkey sausage links, casings removed and crumbled
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon fennel seed, crushed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 cup white wine or reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3/4 cup 2% cottage cheese
1/4 teaspoon ground nutmeg
9 lasagna noodles, cooked, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese

Directions

In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside.
In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer.
Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside.
In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 279 calories, 11 g fat (6 g saturated fat), 43 mg cholesterol, 664 mg sodium, 27 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Spinach and Turkey Sausage Lasagna in Light & Tasty August/September 2006, p60

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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