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 recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.
Provided by Bonnie G
Categories Main Dish Recipes Pasta Lasagna Recipes
Yield 4
Number Of Ingredients 13
Steps:
- In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
- To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
- To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
- Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g
CREAMY BROCCOLI LASAGNA
On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.-Launa Shoemaker, Landrum, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles., In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. , Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 542mg sodium, Carbohydrate 23g carbohydrate, Fiber 2g fiber), Protein 17g protein.
BROCCOLI LASAGNA
I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!
Provided by EllaP
Categories Cheese
Time 1h10m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 400 degrees.
- In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
- In small bowl, combine marina sauce and cream.
- spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
- Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
- I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
- Also great to make ahead, freeze and bake later in the week!
Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7
LASAGNA WITH ROASTED BROCCOLI
The broccoli part of this recipe is adapted from Molly Stevens' Blasted Broccoli in her wonderful book "All About Roasting."
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 754 milligrams, Sugar 6 grams, TransFat 0 grams
BROCCOLI RABE LASAGNA
Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers. Find more lasagna recipes.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
- Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
- Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and 1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
- Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
- Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
- Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 948, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 59 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 1044 milligrams, Sugar 6 grams, TransFat 1 gram
THREE CHEESE TURKEY LASAGNA WITH BROCCOLI
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees. Spray 9 x 13 baking pan with cooking spray or oil.
- In a large saucepan, cook chopped onion and garlic in olive oil until soft. Add thyme and ground turkey and cook until brown.
- Drain fat from pan. Add all of the spices and tomato products in cook for 5 to 10 minutes.
- While sauce and turkey is cooking. Steam broccoli in microwave oven for 7 to 8 minutes.
- In a separate bowl mix the cottage cheese, egg and parmesan cheese and put aside.
- Once the broccoli is cooled, chopped up the broccoli finely. Line up bowls and other components.
- Place a layer of tomato and meat sauce at the btoom of the baking pan. Then layer noodles.
- Then layer the cottage cheese mixture, chopped broccoli and tomato/meat sauce. Then layer mozzarella cheese shredds. Then another layer of noodles and repeat.
- Final layer is noodles, and a light layer of sauce on top with shredded mozzarella.
- Cover baking pan with foil and place in oven for 45 to 50 minutes. Then take foil off and cook 10 to 15 minutes more.
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