OOH-LA-LA-SAGNA!
A delicious, lighter version of everyone's favourite Italian dish created by Janet and Greta Podleski for their Looneyspoons cookbook.
Provided by Irmgard
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
- To make the sauce, heat the olive oil over medium-high heat in a large pot.
- Add the onions and garlic.
- Cook and stir until the onions have softened, about 4 minutes.
- Add the ground turkey and sausage, breaking up any large pieces.
- Cook until the meat is no longer pink.
- Add the zucchini and cook for 2 minutes.
- Add all of the remaining ingredients except for the fresh basil.
- When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
- Bring the sauce to a boil.
- Reduce the heat to low and simmer, covered, for 20 minutes.
- Stir in the minced basil and remove from the heat.
- Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
- Refrigerate until ready to use.
- Cook the lasagna noodles according to package directions and drain well.
- Preheat the oven to 375 degrees F.
- Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
- Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.
- Cover loosely with foil and bake for 30 minutes.
- Uncover and bake 10 more minutes.
- Let lasagna stand for 10 minutes before serving.
Nutrition Facts : Calories 351.6, Fat 17.8, SaturatedFat 7.3, Cholesterol 106.5, Sodium 949.5, Carbohydrate 21.8, Fiber 2.7, Sugar 13.1, Protein 27
OOH - LA - LA LASAGNA
A combination of fresh spinach, mushrooms,and swiss cheese with a perky sauce of ground turkey and sausage gravy. I wanted to create a lasagna dish without tomato sauce and riccota. I love the spinach, mushroom, swiss cheese combination and used the sausage gravy to pep up the otherwise bland turkey flavor. "Ooh La La" what a lasagna! (If you can't find prepared sausage gravy, there are several good recipes on Zaar.)
Provided by Lorac
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F degrees.
- Cook turkey (chicken) in a large frying pan until no longer pink.
- Remove to a dish using a slotted spoon.
- Add spinach to the pan and cook until just wilted.
- Remove to another dish.
- Add butter to pan and brown mushrooms.
- Remove to a separate dish.
- Return turkey (chicken) to the pan and add gravy, water and poultry seasoning.
- Stir to combine Spread a thin layer of gravy over the bottom of a lasagna pan.
- Top with 4 noodles.
- Cover with spinach, 1 cup cheese and more gravy.
- Add 4 more noodles, top with mushrooms, 1 cup of cheese, and gravy.
- Add the remaining 4 noodles, the rest of the gravy, top with the last cup of cheese.
- Cover with foil and bake 45 minutes.
- Remove foil and bake another 15 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 268.3, Fat 17.3, SaturatedFat 9.3, Cholesterol 80.2, Sodium 143.9, Carbohydrate 4.9, Fiber 1.1, Sugar 1.8, Protein 24.4
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- 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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
More about "ooh la la sagna recipes"
OOH LA LA - REVIEW OF LA PETITE AUBERGE, FREDERICKSBURG, VA
From
409 TripAdvisor reviewsLocation 311 William St, Fredericksburg, VAPhotos 83
BEST OOH-LA-LA-SAGNA! RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.3/5 (128)Servings 10Cuisine ItalianTotal Time 1 hr 30 mins
BEST LASAGNA AND SALMON DISHES! REALLY... - OZZIE'S GOOD EATS
From
565 TripAdvisor reviewsLocation 11880 Grand Commons Ave, Fairfax, VAPhotos 77
TRY THE LASAGNA! GOOD BREAD, GREAT... - A LA LUCIA - TRIPADVISOR
From
274 TripAdvisor reviewsLocation 315 Madison St, Alexandria, VAPhotos 47
OOH - LA - LA LASAGNA RECIPE - DETAILS, CALORIES ... - RECIPEOFHEALTH
From recipeofhealth.com
OOH-LA-LA-SAGNA | JAMES FORD | COPY ME THAT
From copymethat.com
OOH-LA-LA-SAGNA (ITALIAN SAUSAGE AND BEEF LASAGNA WITH WHOLE …
From myfitnesspal.com
NORA'S TRIED AND TRUE RECIPES!!: OOH-LA-LA-SAGNA
From nora-anne.blogspot.com
OOH - LA - LA LASAGNA
From champsdiet.com
OOH-LA-LA-SAGNA! [ITALIAN SAUSAGE AND BEEF LASAGNA WITH WHOLE …
From eatyourbooks.com
OOH-LA-LA-SAGNA!: ITALIAN SAUSAGE AND BEEF LASAGNA WITH WHOLE …
From eatyourbooks.com
OOH - LA - LA LASAGNA | NATURALLY SAVVY
From naturallysavvy.com
THE BEST HOMEMADE LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHEESY SAUSAGE AND BEEF LASAGNA - INSPIRED TASTE
From inspiredtaste.net
OOH-LA-LA-SAGNA! GROUND TURKEY AND... - DRIZZLED WITH FLAVOR
From facebook.com
OUR 15 BEST LASAGNA RECIPES OF ALL TIME
From allrecipes.com
OOH LA LA LASAGNA RECIPES - FAMILYOVEN.COM
From familyoven.com
OOH-LA-LA LASAGNA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VEGAN ENERGY: OOH-LA-LA LASAGNA FROM "CHLOE'S KITCHEN" - BLOGGER
From veganenergy.blogspot.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pasta #poultry #oven #european #italian #lasagna #turkey #one-dish-meal #meat #pasta-rice-and-grains #equipment #4-hours-or-less
You'll also love
Related Search