Serves: 2-3 / Preparation time: 15 minutes / Total time: 1 hour

You can substitute any variety of Italian sausage in this recipe.

2 links hot, lean, turkey Italian sausage, casings removed

1 cup low-fat ricotta cheese

2 tablespoons pesto, optional

1 cup shredded Italian-blend cheese, divided

1 egg, lightly beaten

1 tablespoon dried Italian seasoning

1 3/4 cups favorite pasta sauce, divided

6 no-boil lasagna noodles

10 ounces frozen chopped spinach, thawed, squeezed dry

2 tablespoons Parmesan cheese

Preheat the oven to 350 degrees.

In a large skillet, brown the sausage, breaking it up as you cook. Remove the sausage from the skillet to a paper towel-lined plate. In a medium bowl, mix the ricotta cheese, pesto if using, 1/4 cup Italian-blend cheese, egg and Italian seasoning.

In an 8-inch-by-4-inch loaf pan, spread 1/4 to 1/3 cup of the pasta sauce on the bottom. Spread 1/4 cup of the ricotta mixture on one noodle and place it in the bottom of the pan. Sprinkle some of the spinach and cooked sausage on top, then spoon on a few tablespoons of the pasta sauce. Top with a few tablespoons of the Italian-blend cheese. Repeat the layering, reserving a good 1/4 cup pasta sauce and cheese for the final top layer.

Press down slightly. Spread the remaining pasta sauce on top of the last noodle, sprinkle with remaining cheese and the Parmesan.

Cover with foil and bake the loaf about 35 minutes. Uncover and bake another 10 minutes making sure the noodles are fully cooked. Remove from the oven and let rest 10 minutes before slicing.

544 calories (44 % from fat ), 27 grams fat (13 grams sat. fat ), 36 grams carbohydrates , 41 grams protein , 1,321 mg sodium , 143 mg cholesterol , 9 grams fiber .

From and tested by Susan M. Selasky in the Free Press Test Kitchen.