Abandon your plans for the evening and go out to get the ingredients needed for this mouthwatering summer lasagna recipe right this very minute. Right – summer lasagna. There’s an oxymoron for you! You don’t even have to read the rest of this pos – blah, blah, blah… See? I’m making it even easier for you to skip over the directions, print this recipe, and get on your way. There’s just something about Caprese Lasagna with Spicy Turkey Sausage!
This fresh take on lasagna layers the classic Caprese trio of tomatoes, basil, and mozzarella with spicy turkey sausage enveloped in a creamy, garlicky, white sauce, aka Bechamel. Fresh and light, yet filling and hearty, Caprese Lasagna with Spicy Turkey Sausage is best described as summertime comfort food. You’ve got to try it!
Start the Caprese Lasagna with Spicy Turkey Sausage by boiling 3/4lb lasagna noodles in heavily salted, boiling water. I love Jovial Brown Rice Lasagna Noodles. You’ll only need 9 noodles for the lasagna, but sometimes they break and what not, so I recommend you cook a few more than necessary. Drain the noodles, then return them to the pot and add a drizzle of olive oil. Gently stir the noodles around to coat in the oil, which will help keep them from sticking together as they cool.
Meanwhile, remove 3/4lb hot turkey Italian sausage from their casings then add to a large skillet over medium-high heat. The sausage provides some oomph to the lasagna, and a savory flavor that I just love.
Break the sausage up as it cooks, then remove it to a plate and set aside. In the same skillet, make the Bechamel. Turn the heat down to medium then melt 2 Tablespoons butter and add 2 cloves minced garlic. Cook until the garlic is very fragrant, about 30 seconds.
Sprinkle in 3 Tablespoons gluten free flour then whisk and cook for 1 minutes. Next, slowly pour in 1-1/2 cups chicken broth while whisking to avoid lumps.
When the sauce is smooth, whisk in 1-1/2 cups milk, 2% milk fat or higher, until smooth.
Season with salt and pepper then switch to a spatula and stir the sauce for about 10 minutes, or until it’s thick and bubbly.
Pour the thickened sauce into a large, glass pyrex measuring cup, or bowl with a spout. This step is optional, but I think it makes the assembly of the lasagna a whole lot easier.
Which is where we go next! Generously spray a 9×13″ baking dish with nonstick spray then spread 1/4 cup Bechamel into the bottom.
Place 3 cooked lasagna noodles long ways on top,
followed by slices of fresh Roma tomatoes,
torn fresh basil,
1/3 of the cooked hot turkey Italian sausage,
and 1/2 cup shredded Mozzarella cheese.
Drizzle 1/3 of the remaining sauce on top, then repeat the layers two more times for a total of three layers. !
Cover the baking dish with foil then bake for 25 minutes. Remove the foil then bake for 15 more minutes, or until the cheese has melted and the sauce is bubbly.
I call a center piece!
Ahhh, I just can’t get over that creamy Bechamel sauce! I hope I’ve shown you that it’s truly very simple to make with everyday ingredients.
Enjoy a piece, or 10 — since it’s lighter than traditional lasagnas, and packed with fresh, summertime flavors, feel free to go back for more.
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