Spinach And Turkey Lasagna

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups nonfat milk
• 3 ounces reduced-fat cream cheese, cubed
• 3/4 cup parmesan cheese
• 1 lb italian turkey sausage link, casings removed and crumbled
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1/2 teaspoon fennel seed, crushed
• 1 (7 1/2 ounce) jar roasted sweet red peppers, drained and chopped
• 1/2 cup wine or 1/2 cup reduced-sodium chicken broth
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3/4 cup 2% fat cottage cheese
• 1/4 teaspoon ground nutmeg
• 9 lasagna noodles, cooked, rinsed and drained
• 1/2 cup part-skim mozzarella cheese, shredded

Recipe

• 1 in a saucepan, melt butter. stir in flour, salt, and pepper until smooth. gradually stir in milk. bring to a boil; cook and stir for 1-2 minutes or until thickened. stir in cream cheese until melted. stir in parmesan cheese just until melted. remove from the heat; set aside.
• 2 in a large nonstick skillet coated with nonstick cooking spray, cook sausage, onion and garlic over medium heat until sausage is no longer pink; drain. stir in oregano, marjoram and fennel; cook for 1 minute.
• 3 add roasted peppers and wine or broth. bring to a boil. reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. remove from the heat; set aside. in a small bowl, combine spinach, cottage cheese and nutmeg; set aside.
• 4 spread 1/2 cup reserved cheese sauce in a 13"x9"x2" baking dish coated with nonstick cooking spray. top with three noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. top with remaining noodles and sauce. sprinkle with mozzarella cheese.
• 5 cover and bake at 375 for 40 minutes. uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. let stand for 10 minutes before cutting.