2 tsp olive oil
1 pound turkey sausage
12 oz. part-skim ricotta
3 oz. mascarpone cheese
1 package frozen spinach, defrosted and drained of liquid
1 TBSP minced garlic
1 egg, beaten
2 TBSP Italian seasoning, divided
Salt and pepper, to taste
½ tsp nutmeg (freshly ground, if you can)
1 box no-cook lasagna noodles
2 jars marinara sauce (I like to use Newman’s Own)
1 pound mozzarella cheese, shredded
¼ cup parmesan cheese
- Preheat the oven to 375 degrees.
- Spray a glass baking dish with cooking spray.
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the sausage from its casing. Brown the sausage, breaking into small pieces. Set aside to cool.
- Combine the ricotta and mascarpone cheeses, spinach, garlic, egg, 1 tablespoon of Italian Seasoning, salt, pepper, and nutmeg. Set aside.
- Place a generous layer of marinara sauce in the bottom of the pan.
- Lay noodles down to cover the pan.
- Add ½ of the cheese mixture.
- Layer of ½ of the sausage on top of the cheese.
- Top with 1/3 of the mozzarella.
- Cover with sauce.
- Repeat the noodles, cheese mixture, sausage, and mozzarella.
- Top with a third layer of noodles, then sauce, then the remaining mozzarella.
- Sprinkle the parmesan cheese and remaining Italian seasoning on the top of the lasagna.
- Cover the lasagna with foil. Place on a foil-lined baking sheet.
- Bake at 375 for 60 minutes.
- Remove the foil and continue baking for 10-15 minutes, until browned and bubbly.
- Remove from the oven and let sit for 15 minutes.
