Turkey Sausage and Spinach Lasagna


adapted from Cooking Light

Servings - 8   Serving size - 1/8 of recipe   Points Plus per serving - 9 Points+
Calories - 348,   Total Fat - 15.5g,   Carb. - 26g,   Protein - 26.7g,   Fiber - 1.6g

1/4 cup all purpose flour
1 1/2 cups skim milk
2 cups fat-free, low sodium, chicken stock (broth)
1 bay leaf
1 TBS canola oil
salt and pepper, to taste
2 TBS water
1-10 oz. package of fresh, organic baby spinach
1 - 20oz. package of Lean Honeysuckle White Hot Italian Sausage Links
1/2 cup chopped shallots
1 TBS minced garlic
9 no-boil lasagna noodles (Barilla)
1-15oz. tub of part-skim ricotta cheese
1 large egg
1/4 cup fresh grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

1.   Preheat oven to 375 degrees F.  Spray a 13" x 9" baking dish with cooking spray.  Set aside.
2.  In med sauce pan, combine the flour, milk, chicken stock, bay leaf, and canola oil.  Whisk to combine and heat slowly over medium heat until thickened and bubbly.  ( about 8 minutes)  Add salt and pepper, to taste.  Remove bay leaf.  Take 1 cup of sauce and coat the bottom of the 13" x 9" pan. 
3.  While sauce mixture is cooking, in a large non-stick skillet, heat 2 TBS water and add all the spinach.  Cook until it is mostly wilted.  Remove and strain out any excess liquid.  Set aside. 
4.  To same skillet you cooked spinach in, add sausage, with casings removed.  Cook until browned, breaking it up as it cooks.  Add in the shallots and garlic and cook until shallots are somewhat transparent.  Turn off heat.  Add back in the spinach and the remainder of the sauce.  
5.  In large bowl, combine the ricotta, egg and Parmesan cheese.  Set aside. 
6.  Arrange 3 lasagna noodles on top of sauce in 13"x9" pan.  Spread 1/3 of the ricotta mixture on top of noodles.  Top with 1/3 of the spinach/sausage sauce mixture.  Repeat layers two more times, ending with spinach/sausage sauce mixture.  Top with 1 cup mozzarella cheese.  Cover with foil and bake for 40 minutes.  Remove foil and allow cheese to brown under broiler for about 4 minutes if desired.  
7.  Allow the lasagna to sit for a minimum of 10 minutes before serving.