Name: Turkey Sausage And Spinach Lasagna
Yield: 4 servings
Ingredients: 1.1 ounces all-purpose flour (about 1/4 cup); 1 cup 1% low-fat milk; 1 cup unsalted chicken stock (such as Swanson); 1 tablespoon canola oil; 1 bay leaf; 1/4 teaspoon kosher salt; 1/2 teaspoon black pepper; Cooking spray; 2 tablespoons water; 1 (12-ounce) package fresh spinach; 2 (4-ounce) links hot turkey Italian sausage; 1/2 cup chopped shallots; 1 tablespoon minced garlic; 6 no-boil lasagna noodles; 1 1/2 cups part-skim ricotta cheese; 1 ounce shredded part-skim mozzarella cheese; 1 ounce fresh Parmesan cheese, grated

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through bay leaf) in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat; stir in salt and pepper. Spread 1 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
3
Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage from pan. Add shallots and garlic to pan; saute 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.
4
Arrange 2 noodles over milk mixture in baking dish; top with 1/2 cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375u00b0 for 40 minutes. Remove foil.
5
Preheat broiler to high.
6
Broil 4 minutes or until cheese is golden brown. Let stand 10 minutes.

Turkey Sausage And Spinach Lasagna

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