~from Savoring time in the Kitchen
Makes 6 to 8 servings
Tip: Start a few days ahead by preparing the sauce first. Assemble lasagna at least one day ahead.
Ingredients:
1 1/4 pounds Sweet or Spicy Italian turkey sausages, casings removed (I used Sweet)
1-15 oz 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 (Not No Boil Noodles!)
4 cups shredded mozzarella and provolone cheese (about 12 ounces)
For Tomato Sauce (makes 8 cups)
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
To prepare tomato sauce, 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.) You may also substitute chunky store-bought marinara sauce and add the seasonings you like to equal 8 cups of sauce. However, if you have time, the sauce is wonderful!
To prepare turkey sausage, 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 (You may reserve some sauce for passing at the table, if desired). Simmer 5 minutes.
Position rack in center of oven; preheat to 375°F.
Whisk ricotta, spinach, 1 cup grated Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 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 shredded mozzarella/provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup mozzarella/provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup mozzarella/provolone over lasagna. Dollop remaining ricotta mixture atop lasagna in 12 equal spaces. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil. (Can be prepared 2 days ahead. Refrigerate until time to bake).
If lasagna was made ahead, remove from refrigerate for 30 minutes. Bake lasagna 60 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 30-40 minutes longer (I reduced the heat to 350). Let lasagna stand 15 minutes before serving. (Lasagna can be baked 1 day ahead. Cool slightly, cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
My Note: Next time I would make more sauce and reserve at least 2 cups to use for passing at the table when serving. This sauce would freeze well.
Adapted from Bon Appetit