LASAGNA WITH TURKEY SAUSAGE
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 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, 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 third 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.
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
LASAGNA WITH TURKEY AND FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To make the sauce, core the tomatoes and cut them into 1-inch cubes. Put the tomatoes in a food processor and blend until coarsely chopped. There should be about 4 cups.
- Heat the oil in a skillet and add the garlic. Cook briefly but do not brown. Add the tomatoes, red pepper flakes, oregano, salt and pepper. Bring to a boil and simmer for 10 minutes.
- Preheat the oven to 400 degrees.
- To prepare the lasagna, heat the oil in a nonstick skillet and add the turkey meat. Cook, stirring to break up the particles of the meat, until lightly browned.
- Add the garlic, stir and add the wine. Bring to a boil over high heat and cook until the wine is evaporated. Add the tomato sauce, oregano, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Meanwhile, cook the lasagna in salted water, according to instructions on the package, adding the lasagna strips one at a time. Cook until tender. Add the cold water to cool. Drain, and spread the strips one at a time on a damp cloth.
- Lightly grease a 2-quart oblong baking dish. Add a layer of lasagna.
- Beat the ricotta with the hot water to make it spreadable. Spread about one-third of the ricotta over the lasagna. Spread a layer of the meat sauce over this and sprinkle on about a quarter of the Parmesan cheese.
- Continue making layers, ending 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 801, UnsaturatedFat 22 grams, Carbohydrate 46 grams, Fat 39 grams, Fiber 6 grams, Protein 65 grams, SaturatedFat 14 grams, Sodium 1396 milligrams, Sugar 10 grams, TransFat 0 grams
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
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.
FRESH TOMATO LASAGNA
This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes.
Provided by diannejm
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in small Dutch oven over medium heat.
- Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
- Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
- Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Preheat oven to 375.
- Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
- Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
- Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
- Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.
Nutrition Facts : Calories 238.9, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 647.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 18.1
EASY MEATLESS LASAGNA
You won't miss the meat with this easy, three-cheesy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
- Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg
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