Spicy Turkey Sausage Lasagna
5 hot turkey sausage links
4 cups (32 oz.) crushed tomatoes
salt and fresh cracked pepper, to taste
2-1/2 cups ricotta
2-1/2 cups shredded mozzarella
2 tsp. dried parsley
1 zucchini, halved and sliced thin
4 cups fresh chopped spinach
oven ready or regular cooked lasagna noodles (14-16)
1/4 cup grated Parmesan
Remove the casings from the turkey sausage links and tear the sausage into small pieces. Cook the pieces over medium-high heat in a deep skillet, chopping into smaller bits with a spatula.
In a medium bowl, mix together ricotta with 2 cups of the shredded mozzarella (set aside other 1/2 cup for final layer) and dried parsley. Set aside.
Chop the zucchini into flat pieces (easier for layering).
Julienne the fresh spinach into smaller pieces. I actually found a spinach-arugula blend that adds another flavor note to the mix.
In a 9 x 13 pan, spread 1/4 cup of the crushed tomatoes you had set aside. Lay down a layer of noodles.
Cover with half of the spicy sausage tomato mix. Next add half of the cheese mixture. Next sprinkle half the zucchini pieces and half of the chopped spinach.
Cover the whole thing with one more layer of noodles. Top with last 1/4 cup of crushed tomatoes and sprinkle the rest of the shredded mozzarella and the Parmesan.
Cover with foil and bake for 45-50 minutes at 375 degrees. Uncover and cook for another 10-15 minutes until baked through.
If you've never tried them before, oven ready lasagna noodles are pretty good. They do cost a bit more than regular, but if you're into time saving, then they're pretty handy.
The first time I made this I used regular turkey sausage. I accidentally picked up the hot sausage this time and now I think I would not go back to regular. It's hot, but not burn-your-face-off-hot.