Chicken Sausage, Artichoke and Spinach Lasagna

While the flavors are not traditional for lasagna the method is. A traditional lasagna does not have a ricotta filling. Instead it has a cheese sauce, similar to what you might find in a homemade mac and cheese. This recipe combines the old with the new to give a modern twist to a classic. This recipe takes a bit of time, perfect for a slow Sunday. You can also split this recipe into 2 smaller baking dishes. One can be enjoyed on the day it is made and the other can be frozen for the future.

Serves 12

2 tbsp olive oil
1 large onion, diced
4 cloves minced garlic
1 pound sweet chicken italian sausage
salt and pepper
2 12oz jars of artichoke hearts, drained
2 cups ricotta cheese
3 cups shredded mozarella cheese
1 pound fresh lasagna noodles
1 beaten egg
3 tbsp chopped parsely
3 cups fresh spinach leaves
4 tbsp butter or Smart Balance
1/2 cup flour
2 cups 1% milk
2 cups chicken stock
3/4 cup shredded parmesan cheese
nutmeg

To make the filling
Heat the oil the oil in a large skillet. Add the chicken sausage,casings removed. Cook, breaking up the sausage with a spoon. Add the onion and the garlic. Continue to cook until onion is translucent. Place the artichokes and spinach in the bowl of a food processor. Pulse until the veggies are in small pieces. Add them to the skillet and cook a few minutes more. Season with salt and pepper. Turn off the heat and set aside.
To make the sauce
Melt the butter in a saucepan. Add the flour and whisk until combined. Cook for 1 minute to remove the raw flour taste. While whisking, add the milk and stock. Continue whisking until no more lumps remain. Season with salt, pepper and a dash of nutmeg. Cook until the mixture thickens, coating the back of a spoon and just begins to boil. Turn off the heat and whisk in the parmesan cheese. Set aside.
To make ricotta filling
Mix together the ricotta, egg, parsley, salt and pepper in a large bowl.
To assemble
Preheat the oven to 375. Spray a large baking dish with cooking spray. Spoon a small amount of sauce onto the bottom of the baking dish(just enough to cover the bottom). Lay enough noodles on the bottom of the baking dish to cover.(You might have to cut some to fit, overlap them if necessary)Spoon a third of the meat filling onto the noodles, follow with a third of the ricotta. Lay on another layer of noodles. Spoon a small amount of sauce over the noodles, just to cover, repeat with the meat and ricotta fillings. Repeat one more time, finishing with a final layer of noodles. Pour the remaining sauce over the top layer of noodles and top with the mozarella. Cover with a layer of foil. Bake for 35 minutes covered. Remove the foil and continue to bake 10-15 minutes more. Remove from the oven and allow sit for 10 minutes before cutting and serving.