SPINACH & SAUSAGE LASAGNE

SPINACH & SAUSAGE LASAGNE

12 oz. dried or 1 lb. fresh lasagne noodles
3 c. low-fat milk
1/3 c. all purpose flour
2 oz. reduced fat cream cheese (3T)
1 c. grated Parmesan (2 oz)
1/2 t. salt, plus more to taste
1/4 t. black pepper, plus more to taste
1/4 t. grated nutmeg
2 10 oz pkgs frozen chopped spinach thawed and squeezed dry
3/4 c. low-fat (2%) cottage cheese
6 oz. sweet Italian-style turkey sausage, removed from casing
1 T. olive oil
1 onion, sliced
2 cloves garlic, minced
1 t. dried marrjoram OR oregano
1/2 t. fennel seeds
1 7 oz. jar roasted red peppers, drained and chopped (3/4c )
1/2 c. dry white wine (or chicken broth)
1/2 c. grated part-skim mozzarella cheese (1-1/2 oz.)
1 T. chopped fresh parsley

1. In large pot of boiling water, cook noodles until barely tender (8 min
for dried, 1 min. for fresh). Drain and rinse under cold water. Spread
the noodles on clean kitchen towels, cover with plastic wrap and set aside.

2. In large saucepan, heat 2-1/2 c. milk over med. heat until steaming. 
Mix flour and 1/2 c. milk in small bowl until smooth, whisk into hot milk
and stir constantly over heat until sauce thickens. Cook, stiring for 1
min. Remove from heat. Whisk in cream cheese, Parmesan, 1/2 t. salt, 1/4
t. pepper and nutmeg. Set aside.

3. In bowl, stir together spinach and cottage cheese. Season with salt and
pepper. Set aside.

4. In large nonstick skillet, cook sausage over med. high heat, breaking
it up with a wooden spoon, until it is no longer pink, about 2 mins. 
Transfer to a cutting board and chop fine. Set aside.

5. Wipe the skillet clean and add oil. Return the pan to heat, add onions
and cook, stirring until well-browned, about 6 mins. Add garlic, marjoram
or oregano, and fennel seeds and cook for 1 min. longer. Stir in peppers,
wine (or broth) and sausage and simmer until wine has nearly evaporated,
about 2 mins. Remove from heat and season with salt and pepper.

5. Preheat oven to 400 deg. F. Lightly oil 9x13" baking dish or coat with
cooking spray.

7. Smear bottom of dish with 1/2 c. cheese sauce. Line bottom with single
layer of noodles. Spread half of the spinach mixture over the noodles. 
Spoon on another 1/2 c. sauce an use a rubber spatula to spread it evenly. 
Add another layer of noodles, top with all of the sausage mixture and
another 1/2 c. sauce. Add a third layer of noodles, the remaining spinach
mixture and another 1/2 c. sauce. Finish w/the remaining noodles and
sauce. Srpinkle with mozzarella.

8. Lightly oil a large piece of alum. foil or coat with cooking spray. 
Tightly cover the dish. Bake for 30 mins. Uncover and bake for 10-15 mins
more or until lightly browned and bubbling. Let stand for 10 mins. before
serving. Sprinkle w/parsley and serve.

Makes 8 servings.
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