Lasagna for 2 (Or 3)

• 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.

turkey sausage links, lowfat ricotta cheese, pesto sauce, shredded italian blend cheese, egg, italian seasoning, your favorite pasta sauce, noodles, spinach, parmesan cheese

Taken from www.food.com/recipe/lasagna-for-2-or-3-442156 (may not work)