Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce Recipe

Directions:

1. Tablespoon olive oil
2. /4 pounds hot Italian turkey sausages, casings removed
3. Spicy Tomato Sauce
4. -ounce container ricotta cheese
5. -ounce package frozen chopped spinach, thawed, squeezed dry
6. /4 cups grated Parmesan cheese
7. Large eggs
8. Tablespoons whipping cream
9. /2 teaspoon dried basil
10. /2 teaspoon dried oregano
11. /2 teaspoon ground black pepper
12. Uncooked lasagna noodles
13. Cups shredded provolone cheese (about 12 ounces)
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15. Preparation
16. Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
17. Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
18. Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
19. Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.
20. Spicy Tomato Sauce:
21. Tablespoons olive oil
22. Medium onion, finely chopped
23. Garlic cloves, minced
24. Teaspoon dried oregano
25. /4 teaspoon dried basil
26. /4 teaspoon dried marjoram
27. /4 teaspoon dried crushed red pepper
28. -ounce cans Italian-style tomatoes
29. Cup canned crushed tomatoes with added purée
30. /2 cup dry red wine
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32. Preparation
33. Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
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