1.1 oz all-purpose flour (about 1/4 cup) 1 cup 1% low-fat milk 1 cup unsalted chicken stock 1 tablespoon canola oil 1 bay leaf 1/4 teaspoon kosher salt 1/2 teaspoon black pepper Cooking spray 2 tablespoons water 1 (12oz) package fresh spinach 2 (4oz) links hot turkey Italian sausage 1/2 cup chopped shallots 1 tablespoon minced garlic 6 no-boil lasagna noodles 1 1/2 cups part-skim ricotta cheese 1 oz shredded part-skim mozzarella cheese 1 oz fresh Parmesan cheese, grated

1. Preheat oven to 375.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through bay leaf) in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat; stir in salt and pepper. Spread 1 cup milk mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray.
3. Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage from pan. Add shallots and garlic to pan; saute 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.
4. Arrange 2 noodles over milk mixture in baking dish; top with 1/2 cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375 for 40 minutes. Remove foil.
5. Preheat broiler to high.
6. Broil 4 minutes or until cheese is golden brown. Let stand 10 minutes.