Turkey Sausage and Spinach Lasagna

Here is non-traditional idea for your Thanksgiving gathering.  I know that roasted turkey and all the traditional side dishes aren't enjoyed by or are practical for everyone. This lasagna recipe includes turkey but in the form of mild or hot turkey Italian sausage!

 

Adapted from an old Bon Appetit recipe, you may already know this wonderfully tasty lasagna.  The beauty of this recipe is that it can be completely prepared one or two days ahead of your gathering.  All you need to complete the meal is some delicious garlic bread and a favorite salad.  I love Ina's recipe for garlic bread, using a little less garlic and olive oil then she does. Today, I used Tuscan-seasoned olive oil for bread-dipping. 

My secret weapon for squeezing moisture out of the frozen spinach used in this recipe is this easy-to-use potato ricer!  It also great for squeezing moisture out of shredded zucchini - not to mention making perfect holiday mashed potatoes.  I also used my homemade tomato sauce that I made from my garden tomatoes, recipe here.  Feel free to substitute store-bought chunky marinara but homemade always tastes great. 

This is one easy Thanksgiving (or any time) dinner and your guests will be sure to love it!

You might recall in my last few posts, I've mentioned the mild fall we've been having. Not any more!  We had our first snow fall yesterday.  I hope all of you in the U.S. who may have been traveling to visit family for Thanksgiving weren't delayed by the weather in the Midwest.

A Happy and Safe Thanksgiving to all!

Turkey Sausage and Spinach Lasagna

Printable Recipe

Makes 8-12 servings, depending on serving size. 

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

Marvelous Mushroom Lasagna

In my immediate family, we celebrate three birthdays in a little over the same number of weeks in early spring. Last weekend, we opted to celebrate all three at once due to busy schedules. The celebration dinner was held here.

I wanted to make something special but still enjoy my family's company that evening, so, for one of the dishes I prepared, I chose to make this spectacular mushroom lasagna which can be prepared in its entirety the day before.

I don't know about your family, but my family loves mushrooms! This lasagna dish is a little time-consuming to make but the effort is well worth it. I highly recommend utilizing the do-ahead portions of the recipe.

A savory medley of sauteed mushrooms, zucchini, onion, garlic and thyme is mixed with a creamy, Parmesan-infused roux using no-boil lasagna sheets which helps cut down on preparation time.

Elegant and delicious!

Marvelous Mushroom Lasagna

Adapted from Wild Mushroom Lasagne, Gourmet, 1999
Printable Recipe

Serves 6.

For mushroom filling:
3 cups water
2 ounces dried porcini mushrooms (about 1 cup) (I only used 1.5 ounces)
2 pounds fresh white mushrooms (I used a combination of white, baby portabella and shiitaki mushrooms - feel free to use your favorites)
2-3 zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

For sauce:
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt

Eighteen 7- by 3 1/2-inch sheets dry, no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

My Notes: When sauteing the mushrooms, zucchini and onions, I used a combination of half butter and half olive oil to cut down on fat.


To make filling:

In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid.

In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.

Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped.

Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.


To make sauce:

In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour.

Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.

Preheat oven to 375°F and butter a 13 x 9-inch (3-quart) baking dish.

Assemble lasagna:

Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other.

Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagna in middle of oven until bubbling and golden, about 45 minutes. Let lasagna stand 20 minutes. Lasagna may be made 1 day ahead and chilled, covered. Bring lasagna to room temperature and reheat before serving.