Craving Italian? Try this yummy twist on classic lasagna! It’s a recipe that I tried out from the Food Network – but I changed it slightly by adding LOTS more turkey sausage and some delicious Michigan red wine from Fenn Valley. I think it might actual be healthy too – bonus!
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup of Fenn Valley Capriccio
- 1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 (16-ounce) container 1 percent low-fat cottage cheese
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon freshly grated nutmeg
- 24 ounces lean sweet Italian-style turkey sausage
- 1/2 cup finely chopped onion
- 9 sheets no-boil lasagna noodles, 5 1/2-ounces
- 1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces
Step 1
Preheat oven to 350 degrees. Mix the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, in a small pot and simmer for about 10 minutes.
Step 2
Mix the cottage cheese, ricotta, spinach, 1/4 cup chopped basil, nutmeg, and salt and pepper in a large mixing bowl until smooth and creamy.
Step 3
In a large skillet cook the sausage and onions until browned.
Step 4
In a large 9×13 baking pan, add a 1/2 cup of the sauce from step 1, top with three noodles, half the cheese mixture, half the sausage, and a half cup of shredded mozzarella. Repeat, then top with three more noodles and sauce. Bake covered for an hour, top with remaining mozzarella and bake 10 more minutes uncovered.
Step 5
Let’s Eat! Don’t for get to enjoy with the remaining amount of Fenn Valley red wine!
