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 usually cook more than I need.
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 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
Description
Caprese Lasagna with Spicy Turkey Sausage is fresh and light, yet filling and hearty. Total comfort food and gluten-free friendly!
Ingredients
- 3/4lb lasagna noodles
- extra virgin olive oil
- 3/4lb hot or sweet Italian-style turkey sausage
- 2 Tablespoons butter
- 2 garlic cloves, minced
- 3 Tablespoons 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
Directions
- 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.
Notes
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.
Brittany 06.08.2012
Thank you for continuing to come up with great recipes! I made this last night and it was a hit. It’s nice to know that when I need to figure out something to make I can come to your blog and know that the recipe will come out great! Thanks!
Ellen 06.07.2012
This is definitely a keeper! Made this tonight and hubby loved it.
I used the turkey sausage that comes in a 1 lb tube and added some red pepper flake to make it spicier. Also lightened it up with the 2% milk mozzarella and used skim milk and low sodium broth in the sauce. I think next time I will throw in an extra tomato or two. Great recipe!
Pam 06.07.2012
Made this for dinner tonight. I actually used a mild sausage as hubby doesn’t do spicy well and added a little bit of italian seasoning while cooking the meat. I used a No Salt chicken stock while making the sauce. After I made the roux, I added a little parmesan cheese in it for a little more flavor; I love cheese. I used a low fat italian cheese blend. I really liked this recipe and will definately make it again; so versatile. Hubby said he would like to try it without meat. I’ll try it without meat next time and will definately up the fresh basil. Love the fact that this is considerably low calorie in comparison to traditional lasagna and has great flavor. Thanks so much for the recipe.
KChriste 06.06.2012
I made this for my family tonight. I used Sweet Italian chicken sausage and a bit of Parmesan. My family LOVED it!!!
Elle 06.06.2012
Hi – I made this tonight and it’s delicious! One note: I used no boil noodles and they didn’t really soften at first. I ended up making a little more sauce and pouring it over the top.
Katie 06.06.2012
I made this last night for the hubby and myself. . . It was amazing!! I followed your recipe exactly (except for I couldn’t find spicy turkey sausage at my grocery store so I had to use pork) and it turned out AMAZING!
Jill 06.05.2012
Do you think I could make this a day in advance and then bake it the next day? Or would the tomatoes/basil get too soggy?
Iowa Girl Eats 06.05.2012
I think the sauce might actually soak into the noodles, and the lasagna might come out dry. I think it’d be totally fine to cook the noodles (store them in a plastic bag with some olive oil to prevent sticking,) prepare the sauce, and cut the tomatoes the day before, to make assembly the next day really quick!
Beth 06.04.2012
This was awesome!!!
I tweaked it a little, I added TJ Traditional Marinara too, and instead of shredded mozzarella I used the mini pearls from Trader Joes. It was a big hit at my dinner!! I had a 1/4 of the pan left!! :)
Julie 06.03.2012
This. was. AWESOME. Thanks for sharing!
Kathryn B 06.03.2012
We made this too — ahhhhhmazing!
Kristin G 06.02.2012
Made this tonight and it was a huge hit! Hubby and I loved it!! Can’t wait to eat the leftovers tomorrow. This is definitely a keeper recipe! Thank you so much for sharing.
Katie 06.02.2012
This looks UNREAL. I cannot wait to try it out!
Kara G 06.02.2012
This was amazing – I went home and made it last night and it was a huge hit with my husband! Thanks for sharing! :)
Bonnie 06.01.2012
Thanks so much for sharing; this will be made as soon as my hubby is back to working days. I don’t want to be tempted to eat toooo much when I first make it. Looks delish.
Side note – LOVE your Friday Favorites, as always.
Dani 06.01.2012
This is the first recipe I’ve tried from your blog and we really liked this one! Much lighter than a traditional lasagna, but with all kinds of flavor. I played with it a little, subbing out some broth for white wine, and throwing some Parmesan in the sauce. It was fantastic! Thank you!
Katie 06.01.2012
You had me at “caprese”! Yummy!
Angela 06.01.2012
Wow! This looks amazing! I cannot wait to try it! Thank you so much for sharing. Your blog is one of my favorite stops!
em @ simplypresent 06.01.2012
Wow, I’ve been searching the web for regular caprese salad recipes, but I might just have to try out this lasagna now. It looks much more substantial/filling than a regular salad. Thanks!
Lexi 06.01.2012
This sounds like perfection! My boyfriend left for Iowa this morning (Quad City boy!), and will be there a week…so, I think this will be his welcome home meal next Sunday night!
Traci 06.01.2012
Did you know most HyVees sell the Honeysuckle Turkey Italian Sausage already out of the casing and in a tube? This would cut down on one step of the recipe. Looks delicious. I like to use the turkey sausage to make pizza burgers. Top the burgers with pizza sauce and mozzarella. Yum!