Nutrition per serving may change if servings are adjusted.
8 ounces sweet Italian turkey sausage links, such as Jennie-O (2-3 links)
1 (10 ounce) bag prewashed spinach
1 (28 ounce) can no-salt-added tomato sauce
8 sheets no-boil lasagna noodles
1 cup part-skim ricotta cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
3 small or 2 medium zucchini (24 oz. total), trimmed and thinly sliced lengthwise into long strips
½ cup freshly grated Parmesan cheese, divided ( ½ oz.)
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
Remove and discard sausage casings; crumble the sausage into a medium nonstick skillet. Cook over medium heat, stirring to break up the meat, until cooked through, about 3 minutes. Transfer the sausage to a plate and set aside.
Add spinach to the pan and cook over medium-high heat, stirring, until just wilted, about 3 minutes. Transfer to a colander to drain. When cool enough to handle, squeeze out any excess water and coarsely chop; set aside.
To assemble the lasagnas: Spread ⅓ cup tomato sauce over the bottom of each baking dish. Top each with a layer of 2 lasagna sheets and spread with another ⅓ cup of the sauce. Top each evenly with 2 Tbsp. each ricotta and mozzarella, then scatter over 2 Tbsp. of the spinach and 2 Tbsp. of the sausage. Top each with a layer of zucchini slices, then with ⅓ cup of the sauce and 2 Tbsp. each of the ricotta, mozzarella, spinach, and sausage. Repeat these layers 2 more times (first with the pasta, then with the zucchini). Top each lasagna with ¼ cup Parmesan. Coat 2 pieces of foil with cooking spray and cover both pans with foil. Label and freeze one lasagna for up to 1 month.
Bake the second lasagna, covered, until bubbling, about 30 minutes.
Uncover and continue baking until the cheeses are beginning to turn golden, 10 to 15 minutes more. Let stand for 5 minutes before cutting. Cut into four 4-inch squares.
To make ahead: This double-batch recipe makes one lasagna for tonight and one to freeze for up to 1 month (see Step 4). To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.
Equipment: Two 8-inch-square baking dishes or foil pans
262 calories;10 g fat(5 g sat); 4 g fiber; 27 g carbohydrates; 19 g protein; 97 mcg folate; 47 mg cholesterol; 8 g sugars; 0 g added sugars; 4,258 IU vitamin A; 29 mg vitamin C; 274 mg calcium; 4 mg iron; 442 mg sodium; 494 mg potassium
Vitamin A (85% daily value), Vitamin C (48% dv), Calcium (27% dv), Folate (24% dv), Iron (22% dv)