Ingredients
Scale
- 12 lasagna noodles (regular or gluten-free)
- 1 lb (450g) Italian sausage, crumbled (or ground turkey for a leaner option)
- 2 cups fresh spinach, chopped (or kale, Swiss chard)
- 2 tbsp olive oil (or butter)
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 4 cups whole milk (or unsweetened almond milk for a dairy-free option)
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside. For gluten-free noodles, follow the specific cooking instructions on the package. - Prepare the Filling:
In a large skillet, heat olive oil (or butter) over medium heat. Add the chopped onion and garlic, sautéing until fragrant and softened, about 3-4 minutes. Add the crumbled sausage (or ground turkey) and cook until browned, breaking it apart with a spoon. Once the meat is cooked, stir in the chopped spinach and cook until wilted. Remove from heat and set aside. - Make the Béchamel Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour (or cornstarch) and cook for 1-2 minutes to form a roux. Slowly whisk in the milk (or almond milk), making sure there are no lumps. Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. - Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Add a layer of lasagna noodles on top of the sauce. Spread a portion of the meat and spinach mixture over the noodles, followed by a layer of ricotta cheese and a generous amount of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan on top. - Bake:
Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. - Rest and Serve:
Let the lasagna rest for 15-20 minutes before slicing to allow the layers to set. Garnish with fresh basil or parsley if desired, and serve hot.