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LASAGNA - SAUSAGE AND SPINACH

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Ingredients

  • 11 oz all-purpose flour (about 1/4 cup)
  • 1 cup 2% low-fat milk
  • 1 cup unsalted chicken broth
  • 1 tbs canola oil
  • 1 bay leaf
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Cooking spray
  • 2 Tbs water
  • 1 (12-oz) package fresh spinach
  • 2 (4-oz) links hot turkey Italian sausage
  • 1/2 cup chopped shallots
  • 1 Tbs minced garlic
  • 6 no-boil lasagna noodles
  • 1 1/2 cup ricotta cheese
  • 1 oz shredded mazzarella cheese
  • 1 oz fresh Parmesan cheese, grated

Details

Servings 6
Preparation time 40mins
Cooking time 95mins
Adapted from cookinglight

Preparation

Step 1

1. Preheat oven to 375F.

2. Weight or lightly spoon flour into a dry measuring cup; level with knife. Combine flour and the 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 salt and pepper. Spread 1 cup mixture into bottom of an 11 x 7-inch glass or ceramic baking dish coated with spray.

3. Heat a large skillet over medium heat. Add 2 Tbs water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach. 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 schallots and garlic to pan; saute 2 minutes. Stirr in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.

4. Arrange 2 noodles over milk mixture in baking dish; top with 1/2 cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375F for 40 minutes. Remove foil.

5. Preheat broiler to high.

6. Boil 4 minutes or until cheese is golden brown. Let stand 10 minutes.

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