Turkey Sausage-Spinach Lasagne

  • Spicy Tomato Sauce:
  • 3 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 6 garlic cloves, minced
  • 1 tsp. dried oregano
  • 3/4 tsp. dried basil
  • 3/4 tsp. dried marjoram
  • 3/4 tsp. dried crushed red pepper
  • 2 28-oz. cans Italian-style tomatoes
  • 1 C canned crushed tomatoes with added puree
  • 1/2 C dry red wine

  • Lasagna:
  • 1 Tbs. olive oil
  • 1-1/4 lbs. hot Italian turkey sausages, casings removed
  • Spicy Tomato Sauce
  • 1 15-oz. container ricotta cheese
  • 1 10-oz. package frozen chopped spinach, thawed, squeezed dry
  • 2 large eggs
  • 3 Tbs. whipping cream
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 9 uncooked lasagna noodles
  • 3 C shredded provolone cheese (about 12 oz.)

Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper.

Heat 1 Tbs.oil in large skillet over medium heat. Add sausages; saute until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375. Whisk ricotta, spinach, 1 C Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set ricotta mixture aside.

Spoon 1 cup sauce over bottom of 13x9-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. dollop remaining ricotta mixture atop lasagna. Spoon 2-1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly about 25 minutes longer. Let lasagna stand 15 minutes before serving.

Date Added:January 01, 2002
Classification:Pasta Main Dishes
Source:Bon Appetit
Course:Main Course