Lasagna is the perfect comfort food. This is my all time favorite lasagna recipe that I found in 1999 in Bon Appetit. You know it is a great recipe when 353 people decided to comment on it and 96% say they would make it again. So much wonderful flavor abounds in this lasagna. I think if you try it you will agree. I like to use the wonderful fresh lasagna sheets from Terra Cotta in South Portland Maine. If you haven't been to their store it is definitely worth checking out.
I also recommend you get the sauce simmering first since it takes an hour for it to cook to the right consistency. While you are doing that you can cook the turkey sausage and mix up the spinach ricotta mixture. It should take 1 1/2 hours to get it ready to bake.
Turkey Sausage-Spinach lasagna with Spicy Tomato Sauce
Cover and cook 1 medium onion chopped fine and 6 minced garlic cloves in 3 tablespoons of olive oil with 1 teaspoon of oregano and 3/4 teaspoon of basil, marjoram, and dried crushed red pepper. ( you can adjust the amount of crushed red pepper if you like it less spicy) This should take 10 minutes and you should stir it occasionally. To this add 2 -28 ounce cans of Italian-style tomatoes, 2 cups of canned crushed tomatoes with added puree and 1/2 cup of dry red wine. Leave this simmering for the next hour. As it cooks break up the whole tomatoes.
Meanwhile cook 1 1/4 pounds of hot italian turkey sausage or sweet Italian turkey sausage depending on how spicy you would like your sauce. If the sausage you buy is in links remove it from the casing. Break it up with a fork as it cooks until the sausage is brown.
Mix together in a bowl 15 ounces of ricotta cheese, 10 ounce package of frozen chopped spinach that has been thawed and squeezed of all liquid, 1 cup of parmesan cheese, two eggs, 3 tablespoons of whipping cream, 1/2 teaspoon of basil, oregano, and black pepper.
You can use 9 uncooked lasagna noodles or 3 fresh sheets of lasagna.
To assemble: Layer 1 cup of sauce in a rectangular baking dish then layer three times in the following order noodles-1 cup of sauce-1 cup of ricotta-1/4 cup parmesan and 1 cup of shredded provolone,mozzarella, or an Italian blend( my prefererence)Dollop remaining ricotta on top and spread remaining sauce around the ricotta. Cover tightly with foil and bake at 375 for 50 minutes covered and then uncover and finish off for another 25 minutes. Let the lasagna stand 15 minutes before serving.