Spinach And Sausage Lasagna

This Spinach and Sausage Lasagna is a lighter twist on a classic favorite, perfect for weeknight dinners or meal prep. It features layers of tender noodles, savory turkey sausage, vibrant spinach, and a rich, creamy white cheese sauce. The combination of fennel, marjoram, and roasted red peppers adds depth and aromatic flavor without the heaviness of traditional meat lasagnas. It's hearty enough to satisfy the whole family yet feels fresh and wholesome.

Cooking Method: Baking, Boiling, Steaming, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 1790

Description

This Spinach and Sausage Lasagna is a lighter twist on a classic favorite, perfect for weeknight dinners or meal prep. It features layers of tender noodles, savory turkey sausage, vibrant spinach, and a rich, creamy white cheese sauce. The combination of fennel, marjoram, and roasted red peppers adds depth and aromatic flavor without the heaviness of traditional meat lasagnas. It's hearty enough to satisfy the whole family yet feels fresh and wholesome.

Directions

1
Bring a large pot of salted water to a boil. Cook lasagna noodles until barely tender (8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread noodles on clean kitchen towels to dry, then cover with plastic wrap and set aside.
2
In a large saucepan, heat 2 1/2 cups of milk over medium heat until steaming. In a small bowl, whisk flour with the remaining 1/2 cup milk until smooth.
3
Whisk the flour mixture into the hot milk. Stir constantly over heat until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute.
4
Remove saucepan from heat. Whisk in cream cheese, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg until smooth. Set cheese sauce aside.
5
In a bowl, stir together thawed, squeezed spinach and cottage cheese. Season with a pinch of salt and pepper. Set aside.
6
In a large nonstick skillet, cook sausage over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 2 minutes. Transfer to a cutting board and chop finely. Set aside.
7
Wipe the skillet clean and add olive oil. Return to heat and add sliced onions. Cook, stirring, until well-browned, about 6 minutes.
8
Add garlic, marjoram, and fennel seeds. Cook for 1 minute until fragrant.
9
Stir in roasted red peppers, white wine, and the cooked sausage. Simmer until wine has nearly evaporated, about 2 minutes. Remove from heat and season with salt and pepper.
10
Preheat oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish or coat with nonstick cooking spray.
11
Smear 1/2 cup of cheese sauce on the bottom of the dish. Layer with noodles, half the spinach mixture, and another 1/2 cup sauce.
12
Add another layer of noodles, all the sausage mixture, and another 1/2 cup sauce.
13
Add a third layer of noodles, remaining spinach mixture, and another 1/2 cup sauce.
14
Finish with remaining noodles and the rest of the sauce. Sprinkle top with grated mozzarella cheese.
15
Cover dish tightly with oiled aluminum foil. Bake for 30 minutes.
16
Uncover and bake for 15 minutes more, until lightly browned and bubbling. Let stand for 10 minutes before serving. Sprinkle with fresh parsley.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1790kcal

% Daily Value *
Total Fat 102.6 gg158%
Saturated Fat 43.4 gg217%
Cholesterol 268 mgmg90%
Sodium 7255 mgmg303%
Total Carbohydrate 117.2 gg40%
Dietary Fiber 20.4 gg82%
Sugars 25.0 gg
Protein 107.1 gg215%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lasagna, spinach, sausage, turkey sausage, comfort food, italian, baked pasta, family dinner, meal prep, cheese sauce, roasted peppers, herbs, layered pasta, healthy twist, protein packed, oven baked, homemade

Read it online: https://www.chefs-mate.com/recipe/spinach-and-sausage-lasagna/