TURKEY LASAGNA WITH BUTTERNUT SQUASH, ZUCCHINI, AND SPINACH
I was craving lasagna, but not all the calories it usually comes with. After researching several recipes for inspiration, I ended up cooking up this delicious creation. I hope you enjoy it, too!
Provided by carren1105
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 8
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
- While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.
- Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
- Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 56.9 g, Cholesterol 97.5 mg, Fat 14.3 g, Fiber 8.6 g, Protein 34.7 g, SaturatedFat 4.5 g, Sodium 906.5 mg, Sugar 13.9 g
BUTTERNUT SQUASH LASAGNA
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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 SPINACH LASAGNA
This is an amalgamation of some different Cooking Light recipes using what I had on hand one evening, which turned out to be even better the next day. Best of all, you don't have to cook the lasagna noodles first! Feel free to adjust, such as replacing water with chicken broth, adding more ground turkey, using whole wheat noodles, etc. Also, I am a slow cook, so it may take less than 30 minutes for you to prep. (Warning: 9 WW pts per 1/8 of pan because I hate most fat-free versions of cheeses)
Provided by Squirrelette
Categories European
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer -- I used 100% all egg whites from a carton) and set aside.
- Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.
- Add diced onion and saute until browned or translucent.
- Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.
- Add spinach and saute briefly, stirring to combine all ingredients.
- Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.)
- Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.).
- In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary.
- Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little "hills" along the seams, like mine.).
- Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture.
- Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.).
- Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.).
- Take out, uncover, and sprinkle last cup of mozzarella over top.
- Bake for another 10 minutes (or longer if you like your cheese brown and crunchy -- in which case, feel free to shorten the covered baking time correspondingly).
- Remove from oven and let rest 10 minutes before serving.
Nutrition Facts : Calories 464.4, Fat 20.9, SaturatedFat 12.3, Cholesterol 90.3, Sodium 677.7, Carbohydrate 30.2, Fiber 2.3, Sugar 2.7, Protein 38.3
DELICIOUS SPINACH AND TURKEY LASAGNA
A delicious version of lasagna for those of us who are health conscious.
Provided by Chuck
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
- Combine spinach, ricotta, and nutmeg in a large bowl.
- To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g
BUTTERNUT SQUASH AND SPINACH LASAGNA
Make and share this Butternut Squash and Spinach Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Vegetable filling: heat the oil in a big nonstick skillet over medium heat.
- Add in leeks, sage, and garlic; stir/saute 5 minutes.
- Add in squash, wine, and water; cover and cook for 20 minutes or until the squash is tender, stirring occasionally.
- Stir in ¼ teaspoon pepper and the spinach.
- Filling: in a big saucepan over med-high heat, melt the butter; add in the flour, and whisk the mixture until combined.
- Cook for 3 minutes to brown the flour, continuing to whisk.
- Gradually add the milk to the flour mixture, whisking continuously to prevent lumps.
- Decrease heat to medium, and cook until thick, about 10 minutes, stirring constantly.
- Remove pan from heat; add in cream cheese, nutmeg, and pepper, stirring with a whisk.
- Combine the mozzarella and provolone cheese; set aside.
- To assemble: Preheat oven to 400°; oil the sides and bottom of a 13 x 9 inch baking dish.
- Spread ½ cup sauce on the bottom; arrange noodles over the sauce, and top with 2 cups of vegetable filling, ½ cup of the cheese mixture, and ½ cup of sauce.
- Repeat layers ending with noodles.
- Spread remaining sauce over the noodles; cover and bake for 30 minutes.
- Uncover, sprinkle with ½ cup of cheese mixture, and bake an additional 10 minutes.
- Let stand 10 minutes prior to cutting to serve; garnish with sage sprigs.
Nutrition Facts : Calories 302.2, Fat 17.1, SaturatedFat 9.9, Cholesterol 48.6, Sodium 315.2, Carbohydrate 24.1, Fiber 3.7, Sugar 4, Protein 13.3
TURKEY 'N' SQUASH LASAGNA
I came up with this lasagna recipe when spaghetti squash was on sale at the supermarket, and it was a hit with all my friends. I used ground turkey because I'm trying to cook healthier. -Nancy Beall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- With a sharp knife, pierce spaghetti squash 10 times. Place on a microwave-safe plate; microwave on high for 5-6 minutes. Turn; cook 4-5 minutes longer or until fork-tender. Cover and let stand for 15 minutes. Cut squash in half lengthwise; discard seeds. Scoop out squash, separating strands with a fork; set aside., In a large saucepan, cook turkey and onion in 1-1/2 teaspoons oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste, parsley, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , In a small bowl, combine the egg, ricotta and 3/4 cup Parmesan until blended. In a small skillet, saute zucchini in remaining oil until crisp-tender. , Spread 1-1/2 cups meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles and half of the zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2 cups mozzarella and half of remaining sauce. Top with the remaining noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish will be full). , Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 548mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
BIDDY'S BUTTERNUT SQUASH AND TURKEY LASAGNA
With this unique, autumnal twist on lasagna, you get the sweet goodness of butternut squash combined with moist turkey, packaged between tender noodles and stuffed with cheese.
Provided by Christine Houser
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss butternut squash, olive oil, sage, salt, and black pepper together in a bowl. Transfer to a baking sheet.
- Bake in the preheated oven until soft, about 20 minutes.
- Meanwhile, heat marinara sauce in a saucepan over low heat until warm, about 5 minutes. Heat 1 tablespoon olive oil a saute pan over medium heat; cook and stir onion and 2 garlic cloves until golden brown, 5 to 7 minutes. Add onion mixture to marinara in the saucepan and remove from heat.
- Heat 1 tablespoon olive oil in the saute pan over medium heat. Add spinach and cook until wilted, about 3 minutes. Transfer spinach to a plate lined with paper towels to absorb the moisture; move spinach to a bowl. Add turkey, remaining garlic, Italian seasoning, and crushed red pepper to the pan. Cook until brown, 5 to 7 minutes. Season with salt and black pepper and mix into the bowl with the spinach.
- Remove butternut squash from the oven and leave oven on.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles separately on a plate to keep from sticking.
- Combine cooked butternut squash, ricotta cheese, and eggs together in a bowl until smooth.
- Coat the bottom of a 9x13-inch baking pan with a thin layer of marinara sauce. Layer 3 lasagna noodles over the marinara, followed by ricotta mixture and ground turkey. Repeat marinara, noodles, ricotta mixture, and turkey 2 more times. Top with mozzarella cheese and Parmesan cheese.
- Bake in the hot oven for about 45 minutes; let cool 10 minutes before cutting.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 36.6 g, Cholesterol 70.2 mg, Fat 13 g, Fiber 5.1 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 353.7 mg, Sugar 7.8 g
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