Categories: main dish

Ingredients

• 3 Tb butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups fat-free milk
• 3 ounces reduced fat cream cheese, cubed
• 3/4 cup grated Parmesan cheese
• 1 pound Italian turkey sausage links, casings removed and crumbled
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1/2 tsp fennel seed, crushed
• 1jar (7 1/4 ounces) roasted sweet red peppers, drained and chopped
• 1/2 cup reduced sodium chicken broth
• 2 pkgs (10 ounces each) frozen spinach, thawed and squeezed dry
• 3/4 cup small curd 2 % cottage cheese
• 1/4 tsp ground nutmeg
• 9 lasagna noodles, cooked, rinsed and drained
• 1/2 cup shredded part-skim mozzarella cheese

Directions

1. In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside.

2. In a large nonstick skillet coated with nonstick cooking spray, cook sausage, onion and garlic over medium heat until sausage is no linger pink; drain. Stir in oregano, marjoram and fennel, cook for 1 minute.

3. Add roasted peppers and broth. Bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. In a small bowl, combine spinach, cottage cheese and nutmeg; set aside.

4. Spread 1/2 cup cheese sauce in a 13in x 9inx2in baking dish coated with non stick cooking spray. Top with three noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.

5. Cover and bake at 375 for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.

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