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

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”