document.getElementById('recipesnap-26').innerHTML = '<div id=\"RS-Wrap\">	<div id=\"RS-Recipe_Info\">		<h1>Lasagna with Turkey Sausage and Basil Bechamel</h1>		Author: Family Style Food	</div><!---end RS-Recipe_Title-->	<div id=\"RS-Body\">		<ul id=\"RS-Ingredients\">							<li>2 tablespoons extra virgin olive oil</li>							<li>1  finely chopped onion</li>							<li>1 1/4 pounds bulk Italian turkey sausage</li>							<li>4  crushed garlic cloves</li>							<li>7 cups canned crushed tomatoes</li>							<li>2 tablespoons tomato paste</li>							<li>4 tablespoons unsalted butter</li>							<li>3 1/2  cups milk (lowfat or 2% is fine)</li>							<li>1 cups grated parmesan cheese</li>							<li>1/2  cups fresh basil leaves</li>							<li>12  no-boil lasagna noodles (I prefer Barilla)</li>							<li>1 1/2 cups cooked drained spinach</li>					</ul>		<ol id=\"RS-Steps\">							<li>To make tomato sauce, heat the oil in a large (12-inch) skillet over medium- high heat. Add the onion and cook, stirring frequently, until softened. Add the turkey sausage and cook until no longer pink, breaking up the meat with a wooden spoon. Pour in the crushed tomatoes, tomato paste and salt and pepper to taste. Bring to a simmer, partially covered. Continue cooking 15 minutes, or until sauce is slightly thickened. </li>							<li>Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook 1 minute, stirring constantly. Pour in the milk gradually and bring to boil. Reduce heat and continue cooking, stirring occasionally, until thickened; about 5 minutes. Remove from the heat; add 1/2 cup of the Parmesan, basil and garlic to the pan and cool. Season generously with salt and pepper. Set aside to cool to lukewarm. Puree béchamel in a blender or with an immersion blender until smooth. </li>							<li>Lightly oil a 13 x 9 x 2 inch baking dish. Spread about 3/4 cup tomato sauce over the bottom of the dish. Arrange 3 lasagna noodles over sauce; distribute 1/3 of the spinach over noodles and drizzle with 1/3 of basil bechamel sauce and more tomato sauce. Repeat layering 2 more times, ending with a top layer of just noodles and sauce. </li>							<li>Cover baking dish with foil and set on a large baking sheet to catch any drips. Bake 40 minutes; remove foil and sprinkle top with remaining 1/2 cup of Parmesan. Continue baking, uncovered, until sauce is bubbling and top is golden brown. Let the lasagna stand at least 15 minutes before serving. </li>					</ol><!---end RS-Steps-->	</div><!---end RS-Body-->	<div id=\"RS-Footer\">		<ul>			<li><a href=\"http://www.recipesnap.com/recipes/lasagna-with-turkey-sausage-and-basil-bechamel-2\">View full recipe</a></li>			<!---<li><a href=\"#\" onclick=\"go()\">Print this Recipe Card</a></li>-->			<li class=\"recipesnap-link\">This recipe card by <a href=\"http://www.recipesnap.com/\">RecipeSnap.com</a></li>		</ul><!---end -->	</div><!---end RS-footer--></div><!---end RS-wrap-->';