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 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.
TURKEY LASAGNA WITH CRANBERRY SAUCE
Make and share this Turkey Lasagna With Cranberry Sauce recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
- Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
- Melt the butter in a large saucepan over medium-low heat.
- Add the flour and cook, stirring constantly for 2 minutes.
- Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
- Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
- Remove from the heat and add the salt, pepper, sage and thyme and mix well.
- Stir in the turkey and parsley and set aside.
- Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
- Cover the sauce with a layer of the cooked lasagna noodles.
- Top the noodles with the ricotta cheese and a third of the turkey mixture.
- Add a second layer of noodles.
- Spread the remaining cranberry sauce over the noodles.
- Cover the cranberries with half of the remaining turkey mixture.
- Sprinkle half of the shredded mozzarella cheese evenly over the top.
- Top with the remaining noodles, turkey mixture and shredded cheese.
- Sprinkle the bread crumbs evenly over the top.
- Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
- Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.
TURKEY LASAGNA
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees.
- Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
- Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
- Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
- Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
- Continue making layers but end up with a layer of lasagna. Sprinkle with the remaining parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1190 milligrams, Sugar 9 grams, TransFat 0 grams
People also searched
More about "turkey lasagna with cranberry sauce recipes"
ITALIAN TURKEY LASAGNA | EASY NO BOIL RECIPE
From thisitaliankitchen.com
5/5 (7)Category Main CourseServings 12Calories 379 per serving
- Heat oil in a large skillet or pot over medium high heat. Add in the ground turkey and onions and cook until the turkey is no longer pink, breaking up the turkey meat with a spoon as it cooks. Stir in the garlic and cook for one minute. Add in the tomato paste, oregano and salt, and stir for another two minutes. Pour in the crushed tomatoes and tomato sauce and bring to a simmer. Let simmer for five minutes; set aside.
- To assemble the lasagna, spoon about half a cup of sauce on the bottom of the baking dish. Place four of the lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. Spread on 1/3rd of the ricotta cheese mixture, 1/4 of the mozzarella, and about a cup of meat sauce. Repeat layers, ending with the last layer or lasagna noodles, sauce, and topping with remaining mozzarella cheese.
TURKEY LASAGNA WITH CRANBERRIES RECIPE
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 8
CROWD-PLEASING TURKEY LASAGNA - THE BAKERMAMA
From thebakermama.com
CREAMY TURKEY LASAGNA - THE PERFECT USE FOR …
From chefsnotes.com
ROAST TURKEY BREAST WITH SAUCY CRANBERRY SAUCE - JO …
From jocooks.com
BEST TURKEY LASAGNA RECIPE - HOW TO MAKE TURKEY LASAGNA
From delish.com
HOW TO MAKE THANKSGIVING LEFTOVERS LASAGNA | THE …
From thekitchn.com
JUICY TURKEY WITH CRANBERRY SAUCE - JOSH CELLARS
From joshcellars.com
THE BEST TURKEY LASAGNA | THE KITCHN
From thekitchn.com
CREAMY WHITE TURKEY LASAGNA RECIPE | CANADIAN …
From canadianturkey.ca
CREAMY WHITE TURKEY LASAGNA RECIPE - A PRETTY LIFE …
From aprettylifeinthesuburbs.com
THE BEST HEALTHY TURKEY LASAGNA YOU’LL EVER EAT
From ambitiouskitchen.com
INA GARTEN'S TURKEY LASAGNA (THE BEST LASAGNA)
From littlebroken.com
SIMPLE TURKEY LASAGNA RECIPE | I HEART RECIPES
From iheartrecipes.com
TURKEY LASAGNE - LASAGNE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
THE BEST TURKEY LASAGNA - ALL THE HEALTHY THINGS
From allthehealthythings.com
LEFTOVER TURKEY LASAGNA | GREEDY GOURMET
From greedygourmet.com
CLASSIC TURKEY LASAGNA RECIPE < CALL ME PMC
From callmepmc.com
TURKEY WITH CRANBERRY SAUCE RECIPES
From tfrecipes.com
#weeknight #time-to-make #course #main-ingredient #preparation #casseroles #main-dish #eggs-dairy #fruit #pasta #poultry #vegetables #oven #lasagna #cheese #turkey #stove-top #dietary #meat #pasta-rice-and-grains #equipment #4-hours-or-less
You'll also love