Lasagna with turkey sausage

Ingredients:

• 9 no-boil lasagna sheets, 150g (5 oz), (recommended: Barilla)
• 1 can (800 g) of canned crushed tomatoes
• 1/4 cup dry red wine
• 0.5 cup chopped fresh basil leaves + 2 whole sprigs
• 2 cloves garlic, crushed
• A pinch of crushed red pepper flakes
• 1 container (450 g) of cottage cheese with 1% fat content
• 1 container (425 g) semi-skimmed ricotta
• 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
• 2 green onions, chopped
• 1/4 teaspoon freshly grated nutmeg
• 220 g raw sweet Italian turkey sausage, casings removed
• 0.5 cup finely chopped onion
• 1.5 cups (170 g) grated semi-skimmed mozzarella

Preparation:

1. Preheat oven to 175°C.
2. In a small saucepan, combine tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, salt, and black pepper to taste; cook until slightly thickened, 10 minutes.
3. Meanwhile, in a food processor, puree the cottage cheese until smooth. Add the ricotta, spinach, 1/4 cup finely chopped basil, green onions, nutmeg, salt, and black pepper and puree until thoroughly combined.
4. Spray a large nonstick skillet with cooking spray. Place over medium heat. Cook the sausage and onion, breaking up any clumps with a wooden spoon, until browned and the onion is soft, 10 minutes.
5. Assemble the lasagna.
   
   Spray a 9 x 13-inch baking dish with cooking spray. Spread 1/2 cup tomato sauce over the bottom. Top with 3 noodles, then half the ricotta mixture, half the meat mixture, and 1/2 cup shredded mozzarella. Repeat layers of sauce, noodles, the remaining ricotta and meat mixture, and 1/2 cup mozzarella. Top with the remaining noodles and sauce. Cover with foil and bake until the noodles are tender and the sauce is bubbling around the edges of the dish, 1 hour.
6. Remove the foil, sprinkle with the remaining mozzarella, and continue baking until melted, 10 minutes. Let stand for 15 minutes. Sprinkle with the remaining 1/4 cup basil. Serve.