Lasagna With Turkey And Fresh Tomato Sauce Food

TURKEY LASAGNA

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.

ROASTED TURKEY LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes. (You should have about 4 cups.) Allow the sauce to cool.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long. Cook until browned, about 7 minutes. Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain.
• Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking. Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander. (This will also help to separate the sheets so they do not stick together.)
• Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined. Add the turkey and sausage and stir to combine. Set aside.
• Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan.
• Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes. Uncover and continue to bake until slightly golden brown, about 10 minutes more. Let rest for 10 minutes, cut into pieces and serve.

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.

LEAN LASAGNA

Steps:

• Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

LASAGNA WITH TURKEY AND FRESH TOMATO SAUCE

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.

TOMATO-SAUSAGE LASAGNA

Steps:

• Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
• Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
• Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
• Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

THE BEST HEALTHY TURKEY LASAGNA YOU'LL EVER EAT

Steps:

• Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.
• Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
• While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.
• Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
• To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.
• Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.

CREAMY WHITE TURKEY LASAGNA RECIPE

Steps:

• Preheat your oven to 400 degrees.
• Use a 9 x 13 baking dish for this lasagna.

FRESH TOMATO LASAGNA

Steps:

• Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1cm thick slices. Stir together ricotta and Parmesan cheeses, egg, pinch of the salt and pepper and nutmeg.
• Spread about one-quarter of the oil on bottom of 13-x9-inch/3L baking dish. Lay 3 (or 4) noodles in a single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of salt, half the garlic and half the basil; drizzle with one-third the remaining oil and spread half of the ricotta mixture on top. Repeat once with noodles, tomato slices, salt, garlic, basil, oil and ricotta mixture. Top with remaining noodles, tomato slices and oil; sprinkle with pepper to taste and mozzarella cheese, then drizzle wine (or water and lemon juice) over top. Cover with foil pierced with several vents.
• Bake in 400 degree F oven until tomatoes are roasted and the noodles are tender, about 1 hour. If there is more than about 1/4 cup liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup, about 5 minutes. Let stand for 5 minutes before serving.

LASAGNA ROLLS WITH TOMATO SAUCE

Steps:

• Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
• Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
• Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
• Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
• Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
• Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

FRESH TOMATO SAUCE LASAGNA

Steps:

• 1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven't tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add "2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper." Stir. Set aside.
• 2) Preheat oven to 375°F Spray a 13x9 Pyrex/baking dish with cooking spray.
• 3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.
• 4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, "or until cheese melts and filling is bubbly." Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.
• Calories, Fat, and Price Per Serving.
• 290 calories, 11.8 g fat, $1.28.

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE

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.

LASAGNE WITH TURKEY AND FRESH TOMATO SAUCE

Steps:

• To make sauce, core tomatoes and cut them into 1-inch cubes. Put tomatoes in food processor and blend until coarsely chopped.(There should be about 4 cups.) Heat 1 tablespoon oil in skillet; add 2 tablespoons garlic. Cook briefly but do not brown. Add tomatoes, red pepper flakes, 1 teaspoon fresh oregano and salt and pepper to taste. Bring to a boil and simmer 10 minutes. To prepare lasagne, heat 2 tablespoons oil in non-stick skillet; add turkey. Cook, stirring to break up meat, until lightly browned. Add 1 teaspoon garlic, stir; add wine. Bring to a boil over high heat and cook until wine evaporates. Add tomato sauce, 1 teaspoon oregano and salt and pepper to taste. Bring to a boil and simmer 5 minutes. Meanwhile, cook lasagne in salted water, according to instructions on package, adding lasagne strips one at a time. Cook until tender. Add cold water to cool. Drain, and spread strips one at a time on a damp cloth. Lightly grease a 2-quart oblong baking dish . Add a layer of lasagne. Beat ricotta with hot water to make it spreadable. Spread about ⅓ of ricotta over lasagne. Spread a layer of meat sauce over ricotta and sprinkle about ¼ of Parmesan cheese over top. Continue making layers, ending with a layer of lasagne. Sprinkle with remaining Permesan cheese. Pour melted butter over all. Bake in preheated 400-degree oven 15 minutes or until lasagne is piping hot and bubbling.

LASAGNA

Steps:

• In an extra-large skillet (or saucepot), on medium-high heat, add your olive oil, chopped onions, minced garlic, Italian seasoning blend, salt, and black pepper. Saute for 2-3 minutes or until the onions start to get tender. Push your cooked onions and spices to the side of your skillet and add your ground beef.
• Cook your beef for another 5-7 minutes or until it is cooked thoroughly and no pink remains in the meat. Stir your cooked onions into your cooked beef. Drain any excess fat if desired before moving on to the next step.
• Add the tomato paste to the beef mixture and stir it around until it is completely incorporated.
• Add the crushed tomatoes, stir and turn your heat to low to simmer for 20-30 minutes while you prepare the rest of your ingredients. Note: Taste your sauce to see if you need to add any more salt and pepper. This is a personal preference as some brands of can tomatoes can be saltier than others.
• Once your sauce has simmered, turn off the heat and add the 1 tablespoon of fresh chopped parsley and stir. Set aside until ready to assemble your lasagna.
• While your sauce is simmering, boil your lasagna noodles for only 5 minutes. You want them to just be partially cooked. Drain the pasta water from the pot and leave your noodles in the warm pot while you are assembling the lasagna.
• In a medium-sized mixing bowl add your ricotta cheese, 2 cups mozzarella cheese, 1 ½ cups shredded parmesan cheese, egg, and fresh chopped parsley. Stir to combine.
• Preheat oven to 350* F. Lightly spray, with cooking spray, a deep dish 9x13 casserole pan (also known as a lasagna pan). **If you do not use a deep dish then your lasagna may bubble up and overflow a standard 9x13 pan while cooking in the oven**
• Layering your lasagna: start by adding 1 ½ -2 cups of sauce into the bottom of the pan and spreading it evenly.
• Next add a layer of 5-6 noodles (they should be slightly overlapping and you can trim them to fit your pan).
• Then you will layer ½ of your cheese filling evenly over the noodle layer.
• Once your cheese layer is spread out, very gently spoon over 2 cups of sauce. Do not mix the sauce into the cheese layer, just gently smooth it over.
• Repeat with another layer of noodles, the other half of the cheese mixture, and another 2 cups of sauce. You will top that with the remaining noodles, then the remaining sauce. You will top your lasagna with the remaining 1 cup mozzarella and ½ cup shredded parmesan cheese.
• Cover your lasagna dish with aluminum foil (you can lightly spray your aluminum foil with some cooking spray, on the side that will be facing the cheese to keep the cheese from sticking when baking) and bake it for 30 minutes, then remove the foil and continue to bake for another 30 minutes or until the cheese is lightly golden and bubbly.
• Once your lasagna has cooked, allow it to cool on the counter for a minimum of 30 minutes, up to 45 minutes, before slicing and serving. It will still be nice and warm but you will get nice pretty slices (and not a lasagna mess all over your plate) by allowing it to rest and set up.