Spicy Turkey Lasagna Recipes

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WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18



White Lasagna with Spicy Turkey Sausage and 'Shrooms image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
  • For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
  • In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
  • Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

3 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
3/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 pounds bulk spicy Italian turkey sausage
3/4 cup sliced button mushrooms
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
15 ounces whole milk ricotta
1 large egg
1 cup finely grated Parmesan
Coarse salt
1 package no-boil lasagna noodles
2 small zucchini, finely sliced on the bias (2- to 3-inch pieces)
8 ounces shredded mozzarella
2 tablespoons finely chopped fresh flat-leaf parsley

TURKEY LASAGNA

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 16



Turkey Lasagna image

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.

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

SPICY TURKEY LASAGNA FOR THE CROCK POT

You'll need an oval 5 1/2 quart crock pot for this. Adjust the red pepper flakes according to your taste.

Provided by SweetySJD

Categories     One Dish Meal

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 11



Spicy Turkey Lasagna for the Crock Pot image

Steps:

  • In a skillet over medium-high heat, brown turkey, breaking up clumps, until no longer pink.
  • Add oregano, salt and red pepper flakes. Remove from heat.
  • In a bowl mix the ricotta, cheese blend and spinach.
  • In crock pot, layer half the noodles, overlap as necessary.
  • Spoon on half the meat mixture and cover with half the sauce and half the water.
  • Spread half the cheese blend on top.
  • Repeat layering.
  • Cook on low heat about 4 1/2 hours.
  • Sprinkle with parmesan cheese to serve.

Nutrition Facts : Calories 320.6, Fat 12.7, SaturatedFat 6.1, Cholesterol 73.1, Sodium 276.1, Carbohydrate 29.1, Fiber 2.4, Sugar 1.1, Protein 22.2

1 lb ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
15 ounces ricotta cheese
2 cups Italian cheese blend, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
12 lasagna noodles, uncooked, broken in half
1 (26 ounce) jar chunky garden combination pasta sauce
1/2 cup water
parmesan cheese, grated (optional)

SPICY TURKEY LASAGNA

I got this recipe from my aunt. It is a little time consuming, but we just love it! I hope you do, as well!

Provided by Mellisa

Categories     One Dish Meal

Time 2h45m

Yield 9-12 serving(s)

Number Of Ingredients 15



Spicy Turkey Lasagna image

Steps:

  • Put olive oil and sausage in large pot and brown the meat.
  • Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
  • Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
  • While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
  • Preheat oven to 350°F.
  • Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish.
  • Lay 3 noodles evenly over the sauce.
  • Spread about half of the cottage cheese onto the noodles.
  • Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
  • Spread another thin layer of sauce.
  • Repeat steps 8-11.
  • Lay 3 more noodles evenly over the sauce.
  • Spread out the rest of the remaining sauce.
  • Sprinkle the rest of the parmesan and mozzarella.
  • Bake, covered with aluminum foil, for about 45 minutes.
  • Uncover, and continue to bake for 15 more minutes.
  • Allow to cool for 10 minutes before cutting into squares.

Nutrition Facts : Calories 572.6, Fat 24.4, SaturatedFat 12.5, Cholesterol 72, Sodium 1262.2, Carbohydrate 52.2, Fiber 4, Sugar 7.6, Protein 36.2

3/4 lb turkey sausage
1 tablespoon olive oil
1 garlic clove (minced)
1 cup onion (chopped)
1/2 lb fresh mushrooms (thinly sliced)
1/2 teaspoon dried oregano flakes
1 pinch fennel seed
1/2 teaspoon dried red pepper flakes
1/4 cup fresh Italian parsley (coarsely chopped)
4 ounces tomato paste
2 (14 ounce) cans Italian-style diced tomatoes (drained)
1 lb lasagna noodle
1/2 lb fresh shredded parmesan cheese
1/2 lb shredded mozzarella cheese
1 lb small curd cottage cheese

TURKEY AND SPINACH LASAGNA

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 27



Turkey and Spinach Lasagna image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
  • Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
  • In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
  • Spray a 13- by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
  • Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
  • Let lasagna stand 10 to 15 minutes before serving.
  • Combine all ingredients thoroughly.

12 whole-wheat lasagna noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 chopped red pepper
1 pound ground turkey breast, white meat only
1/2 pound hot Italian turkey sausage
1 teaspoon red pepper flakes
2 teaspoons chopped garlic
1 teaspoon Essence, recipe follows
3 1/2 cups prepared marinara sauce
3 cups shredded part-skim mozzarella cheese, divided
2 cups part skim ricotta
2 cups thawed and drained chopped frozen spinach
1/4 cup grated Romano
2 egg whites
1/2 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
1/4 teaspoon black pepper
1/4 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

SPICY SAUSAGE LASAGNA

A spicy lasagna with both a creamy white sauce and a red sauce.

Provided by Food Network Kitchen

Time 2h20m

Yield 8

Number Of Ingredients 15



Spicy Sausage Lasagna image

Steps:

  • Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish.
  • Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt.
  • Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other.
  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil.
  • Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

2 tablespoons unsalted butter, plus more for buttering the dish
1/4 cup all-purpose flour
4 cups milk
3 garlic cloves, smashed
Pinch freshly grated nutmeg
Kosher salt
12 lasagna noodles
2 tablespoons extra-virgin olive oil
12 ounces hot Italian sausage, casings removed
One 10-ounce box frozen spinach, thawed and squeezed dry
1/4 teaspoon crushed red pepper flakes
1 cup lightly packed fresh basil leaves, torn plus more for garnish (optional)
1 cup shredded mozzarella
1/4 cup freshly grated Parmesan
3 cups prepared marinara sauce

SPICY LASAGNA

I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese.

Provided by Adessa

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16



Spicy Lasagna image

Steps:

  • In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
  • Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
  • Simmer, uncovered, 30 minutes stirring occasionally.
  • Cook lasagna according to package directions and drain well.
  • In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
  • Place half the noodles in a greased 13 x 9 baking dish.
  • Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
  • Repeat layer.
  • Bake uncovered in 375 degree oven for 30 minutes.
  • Let stand 10 to 15 minutes before serving.

1 lb bulk hot Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (16 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
10 ounces lasagna noodles
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 eggs, beaten
2 tablespoons parsley
1/4 teaspoon pepper
16 ounces sliced mozzarella cheese

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE

Categories     Pasta     Tomato     turkey     Bake     Back to School     Parmesan     Ricotta     Spinach     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13



Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce image

Steps:

  • Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
  • Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
  • Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
  • Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

1 tablespoon olive oil
1 1/4 pounds hot Italian turkey sausages, casings removed
Spicy Tomato Sauce
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles
3 cups shredded provolone cheese (about 12 ounces)

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