INGREDIENTS

INSTRUCTIONS

In a large pot of boiling salted water, cook noodles until barely
tender (8 minutes for dried). Drain and rinse under cold water.  Spread
the noodles on clean kitchen towels, cover with plastic wrap  and set
aside.  In a large saucepan, heat 2 1/2 cups of the milk over medium
heat  until steaming. Meanwhile, put flour in a small bowl and
gradually  whisk in the remaining 1/2 cup milk until smooth; whisk into
the hot  milk and stir constantly over the heat until the sauce comes
to a  simmer and thickens. Continue cooking and stirring for 1 minute.
Remove from the heat. Whisk in cream cheese, then Parmesan, 1/2
teaspoon salt, 1/4 teaspoon pepper and nutmeg. Set the cheese sauce
aside.  In a bowl, stir together spinach and cottage cheese. Season
with salt  and pepper. Set aside.  In a large nonstick skillet, cook
sausage over medium-high heat,  breaking it up with a wooden spoon,
until it is no longer pink, about  2 minutes. Transfer to a cutting
board and chop fine. Set aside.  Wipe the skillet clean and add oil.
Return the pan to the heat, add  onions and cook, stirring, until
well-browned, about 6 minutes. Add  garlic, marjoram or oregano, and
fennel seeds and cook for 1 minute  longer. Stir in peppers, wine and
the cooked sausage and simmer until  the wine has nearly evaporated,
about 2 minutes. Remove from the heat  and season with salt and pepper.
Preheat oven to 400 degrees F. Lightly oil a 9-by-13-inch baking dish
or coat it with nonstick cooking spray.  Smear the bottom of the
prepared dish with 1/2 cup of the cheese  sauce. Line the bottom with a
single layer of noodles. Spread half of  the spinach mixture over the
noodles. Spoon on another 1/2 cup of  sauce and use a rubber spatula to
spread it evenly. Add another layer  of noodles, top with all of the
sausage mixture and another 1/2 cup  sauce. Add a third layer of
noodles, the remaining spinach mixture  and another 1/2 cup sauce.
Finish with the remaining noodles and  sauce. Sprinkle with mozzarella.
Lightly oil a large piece of aluminum foil or coat it with nonstick
cooking spray, and use it to tightly cover the dish. Bake the lasagne
for 30 minutes. Uncover and bake for about 15 minutes more, or until
lightly browned and bubbling. Let stand for 10 minutes. Sprinkle with
parsley and serve. Makes 8 generous servings. [Tested and formatted  to
MasterCook by Terri Law on 11/30/96]  Per Eating Well: 400 calories per
serving: 23 grams protein, 11 grams  fat (3.9 grams saturated fat), 49
grams carbohydrate; 520 mg sodium;  19 mg cholesterol; 2 grams fiber.
Notes: This is a wonderfully flavorful dish. In using the turkey
sausage and a judicious amount of cheese, the fat is kept to a
minimum. An outstanding dish for a holiday buffet or company dinner.
Per serving: 322 Calories; 7g Fat (22% calories from fat); 17g
Protein; 43g Carbohydrate; 19mg Cholesterol; 540mg Sodium  Posted to
Digest eat-lf.v096.n235  Recipe by: Marie Piraino, Eating Well
Magazine, October 1996  From: tpogue@ids2.idsonline.com (terry pogue)
Date: Mon, 2 Dec 1996 15:58:01 +0100

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1141
Calories From Fat: 615
Total Fat: 69.6g
Cholesterol: 262.1mg
Sodium: 3036mg
Potassium: 487.3mg
Carbohydrates: 52.9g
Fiber: 3.2g
Sugar: 7.2g
Protein: 74.9g