Turkey And Veggie Lasagna Recipes

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.

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.

Steps:

• In 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat. Add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes). Set aside.
• In 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended. Cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
• While sauce is being created, preheat oven to 375 degrees F.
• Pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
• Top evenly with half of spinach, half of turkey then 1/2 cup sauce. Sprinkle with 1/4 cup Parmesan.
• Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
• Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup Parmesan.
• Arrange remaining noodles on top. Spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
• Cover baking dish with aluminum foil, sprayed with non-stick baking spray side down. Bake lasagna 30 minutes.
• Remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes). Let stand 15 minutes for easier serving.