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Spinach And Sausage Lasagna

Spinach and Sausage Lasagna recipe image
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&# 226;€™s hearty enough to satisfy the whole family yet feels fresh and wholesome. Bake it until bubbly and golden for a comforting, protein-packed meal that tastes even better the next day.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1790.4
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.
Ingredients
  • 12 ounces Dried lasagna noodles
  • Or 1 pound fresh lasagna noodles
  • 3 cups Low-fat milk
  • 1/3 cup All-purpose white flour
  • 2 ounces Reduced-fat cream cheese
  • Tablespoons
  • 1 cup Freshly grated parmesan cheese
  • Ounces
  • 1/2 teaspoon Salt
  • Plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
  • Plus more to taste
  • 1/4 teaspoon Freshly grated nutmeg
  • 20 ounces Frozen chopped spinach
  • Thawed and squeezed dry
  • 3/4 cups Low-fat 2% cottage cheese
  • 6 ounces Sweet italian-style turkey sausage
  • Removed from casing
  • 1 teaspoon Olive oil
  • 1 onion Sliced
  • 2 cloves Garlic -- minced
  • 1 teaspoon Dried marjoram or oregano
  • 1/2 teaspoon Fennel seeds
  • 7 ounces Roasted red peppers -- drained and chopped
  • About 3/4 cup
  • 1/2 cup Dry white wine
  • 1/2 cup Grated part-skim mozzarella cheese
  • 1 tablespoon Chopped fresh parsley
Directions
  1. 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. 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. 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. 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. 5
    In a bowl, stir together thawed, squeezed spinach and cottage cheese. Season with a pinch of salt and pepper. Set aside.
  6. 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. 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. 8
    Add garlic, marjoram, and fennel seeds. Cook for 1 minute until fragrant.
  9. 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. 10
    Preheat oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish or coat with nonstick cooking spray.
  11. 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. 12
    Add another layer of noodles, all the sausage mixture, and another 1/2 cup sauce.
  13. 13
    Add a third layer of noodles, remaining spinach mixture, and another 1/2 cup sauce.
  14. 14
    Finish with remaining noodles and the rest of the sauce. Sprinkle top with grated mozzarella cheese.
  15. 15
    Cover dish tightly with oiled aluminum foil. Bake for 30 minutes.
  16. 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 8

Amount Per Serving
Calories 1790.4kcal
% Daily Value *
Total Fat 102.6g158%
Saturated Fat 43.4g217%
Cholesterol 268.2mg90%
Sodium 7255.1mg303%
Total Carbohydrate 117.2g40%
Dietary Fiber 20.4g82%
Sugars 25.0g
Protein 107.1g215%

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

Note

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Reheat slices in the microwave or oven. This lasagna also freezes well; freeze unbaked for up to 3 months.

Substitutions: You can use regular Italian pork sausage for a richer flavor. If you prefer no alcohol, substitute the white wine with chicken broth.

Tip: Ensure the spinach is thoroughly squeezed dry to prevent a watery lasagna.

Keywords: lasagna, spinach, sausage, turkey sausage, comfort food, italian, baked pasta, vegetarian option, 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/