Sunday, February 17, 2013

Classic Change-Up

In most cases messing with the classics seems ludicrous.  Some recipes are so perfect in their intended form that there is no reason to tinker with them in any way or make any adjustments.  The entire time I was making this recipe I was worried that I would end up wishing I had trusted my instincts and left lasagna alone -  let it do what it does best, ground beef and red sauce.  But I was so wrong, this spin on the traditional lasagna was so delicious.  It was satisfying and comforting.  It didn't leave us wishing we were eating the "original", it was in a class of its own.  It was very different, but in an extremely pleasing way.  This is a new favorite in our household.  Even Rex approved!  And any recipe that can get a two year old to eat spinach will definitely be making a reappearance on our meal rotation.


Turkey Sausage and Spinach Lasagna
Adapted from Cooking Light March 2013



  • 1/4 cup all-purpose flour
  • 1 cup 1% low-fat milk
  • 1 cup unsalted chicken stock
  • 1 tablespoon canola oil
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons water
  • 1 (6-ounce) package fresh baby spinach
  • 8-ounces turkey breakfast sausage
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 9 no-boil lasagna noodles
  • 1 1/2 cups part-skim ricotta cheese
  • 1/2 teaspoon of dried Italian Seasoning 
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2 Tbs fresh Parmesan cheese, grated



1. Preheat oven to 375°.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through bay leaf) in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently.

Remove from heat; stir in 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Spread 1 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

3. Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan;

cook 2 minutes or until spinach wilts.

Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble.

Remove sausage from pan. Add shallots and garlic to pan; sauté 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.

4. Combine Ricotta, remaining 1/4 teaspoon of salt and 1/2 teaspoon of pepper and Italian seasoning.

5. Arrange 3 noodles over milk mixture in baking dish; top with 1/2 cup ricotta mixture and one-third spinach mixture.

Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese.

Cover with foil coated with cooking spray. Bake at 375° for 40 minutes. Remove foil.

6. Preheat broiler to high.

7. Broil 4 minutes or until cheese is golden brown. Let stand 10 minutes.

Click Here for My Adapted Printable Recipe

1 comment:

Dining Alone said...

I think this looks fabulous and I'd be more in the mood for this than a classic lasagna!