“I love lasagna but cooking for one makes lasagna a rare menu item... until I saw this recipe in the newspaper. Posting the recipe til I have time to make it! (Recipe by Susan M. Selasky of the {Detroit} Free Press Test Kitchen.)”

Ingredients Nutrition

  • 2 turkey sausage links, casings removed (hot, lean turkey sausage)
  • 1 cup low-fat ricotta cheese
  • 2 tablespoons pesto sauce (optional)
  • 1 cup shredded italian blend cheese, divided
  • 1 egg, lightly beaten
  • 1 tablespoon dried Italian seasoning
  • 1 34 cups your favorite pasta sauce, divided
  • 6 no-boil lasagna noodles
  • 10 ounces frozen chopped spinach, thawed & squeezed dry
  • 2 tablespoons parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Brown sausage, breaking it up as you cook, in a large skillet; remove and drain on paper towel-lined plate.
  3. In a medium bowl, mix ricotta, pesto (if using), 1/4 c Italian-blend cheese, egg, and Italian seasoning.
  4. Spread 1/4-1/3 c pasta sauce in the bottom of an 8x4 inch loaf pan.
  5. Spread 1/4 c of ricotta mixture on one noodle and place noodle in loaf pan.
  6. Sprinkle some of the spinach and cooked sausage on top, then spoon a few tablespoons of pasta sauce on top.
  7. Top with a few tablespoons of Parmesan.
  8. Repeat layering, reserving a good 1/4 c pasta sauce and cheese for the top layer.
  9. Press down lightly and spread remaining pasta sauce on top of the last noodle; sprinkle with remaining Parmesan.
  10. Cover with foil and bake for 35 minutes.
  11. Uncover and bake another 10 minutes; make sure noodles are fully cooked and tender.
  12. Remove from oven and let rest 10 minutes before serving.

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