I’m just going to come right out with it. I have a recipe you need to try. Like, abandon your plans for the evening and go out to get the ingredients for this mouthwatering summer lasagna right this very minute.
Right – summer lasagna. There’s an oxymoron for you!
You don’t even have to read the rest of this pos – blah, blah, blah… See? I’m making it even easier for you to skip over the directions, print this recipe, and get on your way.
Yep, friends, there’s something about Caprese Lasagna with Spicy Turkey Sausage!
This unique, fresh and creamy lasagna layers the classic Caprese trio of tomatoes, basil, and mozzarella, with spicy turkey sausage, then envelops them in a creamy, garlicky (easy!) white sauce.
Fresh and light, yet filling and hearty, Caprese Lasagna with Spicy Turkey Sausage is best described as summertime comfort food. Sumfort food. You’ve got to try it!
Start the Caprese Lasagna with Spicy Turkey Sausage by boiling 3/4lb lasagna noodles in heavily salted, boiling water. You’ll only need 9 noodles for the lasagna, but sometimes they break and what not, so I went ahead and cooked more than I needed.
I have also made this dish with fresh, gluten-free lasagna sheets. Just cook according to package instructions and use like normal!
Drain the noodles, then return them to the hot pot and add a splash of olive oil. Gently stir the noodles around to coat in the oil, which will help keep them from sticking together as they cool.
Meanwhile, remove 3/4lb hot turkey Italian sausage from their casings then add to a large skillet over medium heat. The sausage provides some oomph to the lasagna, and a savory flavor that I just love.
Break the sausage up as it cooks, then remove it to a plate and set aside.
In the same skillet, start the creamy white sauce. Melt 2 Tablespoons butter then add 2 cloves minced garlic and cook until golden brown, about 30 seconds.
Your kitchen should be smelling AMAZING right about now!
Next, whisk in 3 Tablespoons gluten-free or all-purpose flour and whisk for another 30 seconds.
Now, pour in 1-1/2 cups chicken broth a few Tablespoons at a time, whisking to incorporate into the flour-butter mixture.
Don’t go too fast, or it’ll be hard to break up the lumps.
When the sauce is smooth, whisk in 1-1/2 cups milk, 2% milk fat or higher, until smooth.
Season with salt and pepper then switch to a spatula and stir the sauce for about 10 minutes, or until it’s thick and bubbly.
Pour the thickened sauce into a large, glass pyrex measuring cup, or bowl with a spout. This step is optional, but I think it makes the assembly of the lasagna a whole lot easier.
Which is where we go next! Generously spray the bottom and sides of a 9×13″ baking dish, then pour in 1/4 cup sauce, and spread it around with a spatula.
Place 3 cooked lasagna noodles long ways on top,
followed by slices of fresh Roma tomatoes,
torn fresh basil,
1/3 of the cooked hot turkey Italian sausage,
and 1/2 cup shredded Mozzarella cheese.
Drizzle 1/3 of the remaining sauce on top, then repeat!
Two more times, to be exact, for a total of 3 layers. Cover with foil then bake for 25 minutes, then remove the foil and bake for 15 more minutes, or until the cheese is melted, and the sauce is bubbly.
I call a center piece! ;)
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Caprese Lasagna with Spicy Turkey Sausage
Caprese Lasagna with Spicy Turkey Sausage is fresh and light, yet filling and hearty. Total comfort food and gluten-free friendly!
- 3/4lb gluten-free or regular lasagna noodles (dish will not be GF if using regular lasagna noodles)
- extra virgin olive oil
- 3/4lb hot turkey Italian sausage (could use sweet)
- 2 Tablespoons butter
- 2 garlic cloves, minced
- 3 gluten-free or all-purpose Tablespoons flour (dish will not be GF if using AP flour)
- 1-1/2 cups chicken broth
- 1-1/2 cups 2% milk
- 5-6 roma tomatoes, thinly sliced
- 3/4 cup torn fresh basil
- 1-1/2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees. Cook lasagna noodles in a very large pot of salted, boiling water until just under al dente. Drain and return to the pot. Add a splash of extra virgin olive oil and gently stir to coat the noodles.
- Meanwhile, heat a large skillet over medium heat. Squeeze sausage out of its casing and cook while breaking up until no longer pink. Remove to a plate and set aside.
- In the same skillet, melt butter, then add garlic and cook until fragrant, about 30 seconds. Sprinkle in flour, then whisk to combine and cook for 30 more seconds.
- Slowly pour in chicken broth a few Tablespoons at a time, whisking to break up any lumps. Continue pouring and whisking until mixture is smooth. Pour in milk and whisk to combine. Season with salt & pepper.
- Switch to a spatula and stir sauce until thick and bubbly, about 10 minutes. Pour into a bowl with a spout, and set aside.
- Spray the bottom and sides of a 9x13" baking dish with non-stick spray. Pour 1/4 cup sauce into the bottom, then spread evenly with a spatula. Place 3 lasagna noodles in the bottom, then top with 1/3 of the tomatoes, 1/4 cup torn basil, 1/3 of the cooked turkey sausage, 1/2 cup mozzarella cheese, and 1/3 of the remaining sauce. Repeat 2 more times, for a total of three layers.
- Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit 5 minutes before slicing and serving.
Adapted from Rachel Ray
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Ahhh, I just can’t get over that creamy white sauce! It’s so thick, and the garlic almost tasted roasted.
Enjoy a piece, or 10. Since it’s lighter than traditional lasagnas, and packed with fresh, summertime flavors, I sort of felt ok, nay, obligated, to go back for more. My inner Garfield agreed.