TURKEY LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
TURKEY LASAGNA
This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.
Provided by Bonnie G
Categories Main Dish Recipes Pasta Lasagna Recipes
Yield 4
Number Of Ingredients 13
Steps:
- In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
- To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
- To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
- Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g
COMPANY TURKEY LASAGNA
Posted in response to a "Lasagna" Talk Thread. This recipe is from my friend's mother in law. This recipe is perfect for using up leftover turkey after Thanksgiving or Christmas.
Provided by Pamela
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place 1/2 Tomato sauce mixture on the bottom of a 9x13 inch pan.
- Top with 3 noodles.
- Then 1/2 of the broccoli sauce.
- Followed by 3 more noodles.
- Add rest of the broccoli sauce, add the last 3 noodles.
- Top with the last of the tomato sauce and finish with the mozzarella cheese.
- Bake at 350 degrees for 30 to 40 minutes.
TURKEY LASAGNA
From the David Kirsch Ultimate NY Body Plan: "I know what you're thinking, pasta on the Plan? That will NEVER do at the Madison Square Club. Try this and you'll never place another penne in your mouth! Either as a snack or for lunch with a nice tossed green salad, this dish is quite a dish!" David Kirsch
Provided by Razzlledazzlle
Categories Low Cholesterol
Time 45m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees, Farenheit.
- Lightly coat a nonstick cookie sheet with nonfat vegetable cooking spray. Place eggplant and zucchini slices on the sheet and cover with foil and bake for about 15 minutes or until slices are soft. Remove from oven and set aside.
- Heat a skillet over medium-high heat and coat with nonfat vegetable cooking spray. Place ground turkey, coriander, black pepper and cayenne pepper in the skillet and sautee until brown, approximately 3 to 4 minutes.
- Lasagna Assembly:.
- Lightly spray an oven proof baking dish with nonfat vegetable cooking spray. Alternate layers of baked eggplant, ground turkey, baked zucchini. Top with marinara sauce. Repeat the process if necessary.
- Place in oven and bake for 15 minutes or until heated through.
- Garnish: Top with chopped fresh basil.
Nutrition Facts : Calories 318.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 72.9, Sodium 595.7, Carbohydrate 36, Fiber 13.1, Sugar 19.2, Protein 34.1
TURKEY LASAGNA
This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
- Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
- Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Preheat the oven to 375 degrees F.
- Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
- Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.
TACO LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend
Provided by Jordan Kenna
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
- Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
- Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
- Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams
ONE-SKILLET TURKEY LASAGNA
Easy and fast and only requires one pan. A healthier alternative to regular lasagna. If you chop up the zucchini very finely, your kids will not even know it is there.
Provided by Haley Morgan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Mix 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, and salt together in a bowl. Add water if needed.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add zucchini and 2 cups pasta sauce. Reduce heat to medium-low.
- Place 2 lasagna noodles on top of the meat mixture in the skillet. Break up 2 more noodles to fill in the edges. Gently spread cheese mixture over noodles. Lay on remaining noodles, breaking up as needed to fill the spaces. Pour remaining sauce on top and spread out evenly. Top with remaining 1 cup mozzarella cheese.
- Cover skillet and cook on low heat until noodles are tender, about 20 minutes. Remove from heat and let cool 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 32 g, Cholesterol 94.5 mg, Fat 16.6 g, Fiber 4 g, Protein 33.8 g, SaturatedFat 6.9 g, Sodium 1095 mg, Sugar 14 g
TURKEY LASAGNA (LIGHT)
I was curious to try this Cooking Light recipe that uses deli turkey breast. It came out really good and it was quite easy to make. I used precooked lasagna and cooked it for an hour.
Provided by Redsie
Categories < 4 Hours
Time 1h5m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
- Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
- Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 394.6, Fat 14, SaturatedFat 4.8, Cholesterol 97.2, Sodium 1265.7, Carbohydrate 36.5, Fiber 2.1, Sugar 13.4, Protein 30.2
COMPANY LASAGNA
I love having this in the fridge when guests come over. It's so easy, I can focus on socializing, not stress about dinner. -Renee Vaughan, Galena, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened., Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage cheese, Parmesan cheese, eggs and parsley., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/4 cups meat mixture and 1 cup cheese mixture. Repeat 3 times. Top with remaining mozzarella cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 374 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 885mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein.
COMPANY LASAGNA
So yummy and a nice kick to it thanks to the hot Italian sausage. My extended family requests this whenever we get together for lasagna. It's a little pricey to make, but it's so good, an worth it. I got this from the back of Western Family lasagna noodles
Provided by fugaler
Categories Pork
Time 1h10m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 14
Steps:
- Cook lasagna according to package directions, drain.
- preheat oven to 375°F.
- In large pot (while noodles are cooking), cook sausage and beef ; drain.
- Add onion and garlic, cooking until onion is tender.
- Add next five ingredients and simmer 15 minutes.
- In small bowl, blend egg and Ricotta cheese.
- In bottom of 9×13 pan spread 1/3 of the sauce mixture. Then layer 1/3 lasagna, followed by 1/3 of the ricotta, 1/3 of the mozzarella and 1/3 of the parmesan.
- Repeat layering until ingredients are used up.
- Cover with foil and bake for 20 minutes.
- Uncover and bake 20 minutes longer.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 398.2, Fat 24, SaturatedFat 11, Cholesterol 81.6, Sodium 1017.7, Carbohydrate 21.9, Fiber 0.7, Sugar 6.3, Protein 24.1
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