Turkey Sausage Lasagna

For this recipe of turkey sausage lasagna, I have eliminated the fat-laden white sauce layer. Instead I have combined zesty low-fat cheeses with thick yoghurt cheese, some spinach and an egg. Not only is it tasty, it is super fast to put together. To make the yoghurt cheese thicker simply let it drain longer; 18 hours should do the trick.

Any type of ground meat can be used but turkey sausage, or ground chicken, are ideal. Low fat content and high protein are basic requirements of a healthy diet, and turkey satisfies that best.

Add some veggies and a sprinkling of ground flax and you have one very healthy lasagna. I have suggested some vegetables that I like and work well in the recipe but substitute according to individual tastes. Just remember that if you use vegetables that have a high water content (say, zucchini) you will need to get some of the moisture out before you add them to the lasagna or it will be released during baking and make the lasagna soggy. A quick sauté will take care of that.

Please don’t be put off by the long list of ingredients. This lasagna actually comes together quite quickly, especially if you already have a supply of home-made tomato sauce to draw upon. You can mix up the yoghurt layer, and chop the vegetables while the sausage and noodles are cooking. Plus, the entire dish can be prepared and baked up to a day in advance and reheated at 325°F for 45 minutes, covered.

You’ll need:

-1 package lasagna noodles

-1 tbsp olive oil

-½ lb hot turkey sausage, crumbled and cooked

-½ cup red wine

-3 cloves garlic, minced

-½ Spanish onion, chopped

-8 cremini mushrooms, thinly sliced

-2 cups tomato sauce

-½ tsp dried basil

-½ tsp dried oregano

-½ tsp dried thyme

-½ tsp celery seed

-2 tbsp ground flax seed

-1 bunch spinach (leaves only), cooked, well-drained and chopped

-2 cups thick yoghurt cheese

-1 cup feta cheese, crumbled

-½ cup romano cheese, finely grated

-1 egg, beaten

-1 cup low-fat mozzarella, grated

Cook the lasagna according to package directions, draining when half-cooked. Transfer to a pot of cold water until needed. Pat dry before using.

Meanwhile, brown the meat in olive oil until cooked. Over medium heat, add the red wine, garlic and onion, stirring. Cook until wine is reduced by half.

Stir in the tomato sauce, spices and flax seed. Cook briefly to combine flavors and put aside until needed.

To make the white layer, gently combine spinach with yoghurt cheese, feta, romano and egg.

Preheat the oven to 400°F. Lightly oil a 9” x 13” lasagna pan. Splatter a bit of tomato sauce on the bottom, then a layer of lasagna noodles. Spread ½ the yoghurt cheese mixture on that, followed by another layer of noodles. Onto that spread ½ of the remaining tomato sauce mixture topped by ½ the mozzarella. Repeat this process, ending with a tomato and mozzarella layer on top.

Cover loosely with aluminum foil and bake for 35 minutes, or until bubbly. Remove and let stand for 15 minutes.

Serves 6-8 with salad and crusty bread.

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