Menu
Spinach and Sausage Lasagna Spinach and Sausage Lasagna
Beef and Spinach Lasagna Beef and Spinach Lasagna
Spinach Lasagna Spinach Lasagna
Sausage-Spinach Pasta Supper Sausage-Spinach Pasta Supper
Sausage Lasagna Sausage Lasagna
Spinach Turkey Meatballs Spinach Turkey Meatballs
Sausage & Swiss Chard Lasagna Sausage & Swiss Chard Lasagna
Chicken and Ham Lasagna Chicken and Ham Lasagna
Spinach and Cheese Lasagna Rolls Spinach and Cheese Lasagna Rolls
Hearty Sausage and Cheese Lasagna Hearty Sausage and Cheese Lasagna
Artichoke Spinach Lasagna Artichoke Spinach Lasagna
Turkey Sausage with Pasta Turkey Sausage with Pasta
Spinach-Basil Lasagna Spinach-Basil Lasagna
Sausage & Pepperoni Pizza Lasagna Sausage & Pepperoni Pizza Lasagna
Turkey Sausage and Lentil Soup Turkey Sausage and Lentil Soup
Sausage and Spinach Tortellini Soup Sausage and Spinach Tortellini Soup
Gnocchi with Spinach and Chicken Sausage Gnocchi with Spinach and Chicken Sausage
Italian Sausage and Spinach Pie Italian Sausage and Spinach Pie
Italian Sausage Lasagna Italian Sausage Lasagna
Turkey Spinach Meat Loaf Turkey Spinach Meat Loaf

Spinach and Turkey Sausage Lasagna

2 reviews
Test Kitchen Approved
Total Time

Prep: 1 hour Bake: 55 min. + standing

Makes

12 servings

Updated: Sep. 08, 2022
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.
Spinach and Turkey Sausage Lasagna
Spinach and Turkey Sausage Lasagna Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 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.
  5. 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.

Nutrition Facts

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