Lasagna with Spinach and Turkey Sausage
Makes 8 servings
2 tablespoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 ¼ pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1½ teaspoons oregano
1 teaspoon sugar
Coarse-ground black pepper
Red pepper flakes
1/2 cup chopped fresh basil leaves
1/2 pound no-cook lasagna noodles
15 ounces ricotta cheese
1 cup grated Parmesan, plus 1/4 cup for sprinkling
¼ cup heavy cream
1-large egg, lightly beaten
8 ounces shredded mozzarella
4 ounces shredded Monterey Jack
4 ounces shredded provolone
5-ounces fresh baby spinach
Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for one additional minute. Add the sausage and cook until no longer pink, breaking it up with a fork, about 8 minutes. Add the tomatoes, tomato paste, 1 teaspoon oregano, sugar, 1 teaspoon salt, ½ teaspoon pepper, pinch red pepper flakes. Simmer, uncovered, over medium-low heat, until thickened about for 15 minutes.
Meanwhile, combine the ricotta, 1 cup of Parmesan, heavy cream, egg, the remaining ½ teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pinch of red pepper flakes in a medium bowl. In another bowl, combine the mozzarella, Monterey Jack and provolone.
Ladle 1/3 of the sauce into a 9 by 13-inch baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella blend, half the ricotta, half the spinach, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, spinach, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.