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Spinach and Turkey Sausage Lasagna

Total Time

Prep: 1 hour Bake: 55 min. + standing

Makes

12 servings

Lynette Randleman's turkey sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. “My husband likes it better than the traditional tomato-based version,” she adds from Buffalo, Wyoming.
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Ingredients

  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fat-free milk
  • 3 ounces reduced-fat cream cheese, cubed
  • 3/4 cup grated Parmesan cheese
  • 1 pound Italian turkey sausage links, casings removed and crumbled
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon fennel seed, crushed
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup 2% cottage cheese
  • 1/4 teaspoon ground nutmeg
  • 9 lasagna noodles, cooked, rinsed and drained
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside.
  2. In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer.
  3. Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside.
  4. In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
  5. Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 279 calories, 11g fat (6g saturated fat), 43mg cholesterol, 664mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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