Lasagna with Spinach and Sausage1/4 cup plus 1 tablepsoon olive oil1. Preheat oven to 450 degrees. Heat 2 large nonreactive saucepans. Add 1 tablespoon of the olive oil and ground turkey to one saucepan; add sausage to another. Cook the meats over high heat, stirring to break them up until cooked through, about 6 minutes. Transfer cooked meats to a colander to drain grease. 2. Add 2 tablespoons olive oil to each saucepan, then divide chopped onions between the pans and cook, stirring until slightly softened, about 5 minutes. Divide garlic between the two pans and cook onions and garlic for another minute. 3. Using your hands, crush half of the drained tomatoes in to each saucepan, then divide tomato paste, oregano and crushed red pepper between pans. Cook sauce over high heat stirring until tomatoes are softened and sauce is thickened, about 10 minutes. Combine two pans of sauce; there should be 8 cups. If necessary, stir in reserved tomato liquid to make 8 cups. Add cooked meat to sauce and season with salt and black pepper. 4. While sauce is cooking, combine thawed and dried spinach with ricotta and mozzarella in medium bowl. Season well with salt and black pepper. 5. To assemble: spread 1/2 cup meat and tomato sauce in each 2 nonreactive 9-by-13-inch baking dishes. 6. Arrange 3 lasagna noodles on top of the meat and tomato sauce. Cover each pan of noodles with 1 cup of the meat and tomato sauce. 7. Spread 1/4 of the spinach-cheese mixture over sauce in each pan. 8. Arrange 3 more lasagna noodles on top of cheese mixture. Cover each pan with 1 cup of the meat and tomato sauce. 9. Spread remaining spinach-cheese mixture over the sauce in each pan. 10. Arrange 3 more lasagna noodles on top of cheese mixture. Divide remaining sauce between the two pans, spreading it to cover noodles. 11. Sprinkle each pan with 1/2 cup of Parmesan cheese. Cover pans with foil and bake for 15 minutes. Remove foil and bake for about 5 more minutes or until lasagna is bubbling. Let stand for at least 5 minutes before serving. 12. (Make ahead: The cooked lasagna can be frozen for 1 month or refrigerated for 2 days. Let frozen lasagna thaw overnight in the refrigerator. Cover with foil and rewarm in a 375-degree oven.) Lyn Benton Williams, 280 Boyd Drive, Hermitage |
