TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE
Ingredients
Lasagna
1 tablespoon olive oil
1 1/4 pounds hot Italian turkey sausages, casings removed
Spicy Tomato Sauce (see recipe below)
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles
3 cups shredded provolone cheese (about 12 ounces)
Heat oil in large skillet over medium heat. Add sausages; sauté 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°F. Whisk ricotta, spinach, 1
cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set
aside. Spoon 1 cup sauce over bottom of 13 × 9 x 2-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. (Can be prepared 1 day ahead. Cool
slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven
about 45 minutes.)
Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve
lasagna, passing remaining sauce.
SPICY TOMATO SAUCE
3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
3/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine
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. (Can be
prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
-- Chris K.
