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Spinach and Turkey Sausage Lasagna

 Spinach and Turkey Sausage Lasagna
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.
12 ServingsPrep: 1 hour Bake: 55 min. + standing


  • 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

2 of 2

Spinach and Turkey Sausage Lasagna (continued)

Ingredients (continued)

  • 1/2 cup shredded part-skim mozzarella cheese


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.