Serves 12
2 hours
1. | Preheat oven to 375°F. Spray a 9" x 13" baking dish with nonstick cooking spray. |
2. | Boil Notta Pasta for 4 minutes and drain, rinsing quickly in cold water. Immediately toss with basil, 1 tablespoon of olive oil, salt and pepper. |
3. | Pour 1/2 of pasta into bottom of dish and spread evenly around. Set aside remaining pasta. |
4. | In a large nonstick skillet, heat remaining 2 tablespoons olive oil. Add turkey sausage and sauté about 10 minutes or until browned. |
5. | Add onion, fennel seeds, garlic and red pepper. Continue to cook until onions are wilted and sausage is cooked through. Remove from heat. |
6. | Add spinach to skillet with 1/2 teaspoon of salt and black pepper and to taste. Mix well and set aside. |
7. | In a medium size bowl, beat ricotta cheese, Parmesan cheese, eggs, remaining 1/2 teaspoon of salt and nutmeg until well mixed. Set aside. |
8. | Spread 2 cups of sauce on top of the notta pasta in dish. Top sauce with sausage/spinach mix, then ricotta cheese mixture and then remaining notta pasta (spreading to make sure there are no gaps), topping with remaining 2 cups sauce. |
9. | Bake for 30 minutes. Remove from oven and evenly sprinkle top with mozzarella. Bake 25 minutes more and remove from oven. Let lasagna rest 15 minutes before cutting. |