Jean's Lasagna

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.