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! ;)
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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.
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dani 06.16.2014
this recipe looks delicious!
would it be ok to use “no cool” lasagna noodles for this dish?
Kristin 06.17.2014
I think that could work! You’ll just want to make sure they all get covered by some sauce!
Coby 05.05.2014
Holy crap was this ever good! I made this tonight and my fiancé declared it better than the chicken pot pie I made him early in our dating days–the meal I’ve often attributed with causing him to fall in love with me! If you’re single be careful before serving this to a prospective suitor–they may never leave!
I subbed sweet turkey sausage since that’s what Aldi had, and I used the whole 1 lb package. I also used a ton of garlic and lots of freeze dried basil. I used Roma tomatoes and they were fresh and bright and the sauce is rich and flavorful. I used the no boil noodles since that’s what I always use; next time I’ll do 1.5 the amt of sauce and make it the day before so the sauce can soak into the noodles over night. This held together wonderfully so would make a great meal to take to someone’s house–much less sloppy than traditional red sauce lasagna. Great recipe!
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Denise 02.15.2013
You were right, I did NEED to try this! Made it for Valentines Day and holy yumness it is so amazing! It was also really fun to make!!! Thanks so much!
Denise 02.14.2013
I decided to make this summer lasagna in winter…lol for Valenines Day! Looks like a winner!
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Jen 10.10.2012
This is my favorite internet recipe find ever! If you are debating making it, do it now. So yummy.
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Gaye Burnsed 08.09.2012
I was so excited to make this tonight, but when I opened my “box” of lasagna noodles there were only 3! Quick change of plans, this will now be a baked pasta with penne. I thought it turned out great although I think the lasagna format would be best. Just mixed everything together (added some fresh mozzarella pearls that didn’t do much) and topped with mozzarella. My sausage was “Al Fresco sweet Italian chicken sausage. My husband ate 2 1/2 portions and was eager to eat it for lunch tomorrow. Thanks!!
Connie 08.08.2012
Saw this on KCCI this morning & had to make it tonight. Cooking for two I used wild mushroom ravioli in place of lasagna noodles and used individual casseroles dishes. I had Gateway’s Italian sausage on hand which is very lean, so used that. It was amazing! That white sauce is incredible. Great way to use the abundance of fresh basil & tomatoes. Thanks so much!
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Ruth B 06.20.2012
This is in the oven right now. Can’t wait to try it!
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Megan 06.11.2012
I made this for dinner last night and we just loved it! I’m having leftovers for lunch today and it was just as good the second time around.
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