Leftover Turkey Lasagna 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.

WHITE LASAGNA WITH TURKEY AND MUSHROOMS

Steps:

• Preheat oven to 350F.
• In a large pot of boiling salted water, cook the lasagna noodles as per package directions. Drain and set aside.
• Using a small saucepan, melt the butter over medium-high heat. Stir in flour and cook, stirring constantly, for 1 minute. Immediately whisk in milk, and cook until thickened, stirring frequently, about 3-5 minutes. Stir in heavy cream, and season to taste with salt and pepper. Set aside.
• In a wide skillet set over medium-high heat, sweat the leeks in olive oil until they begin to soften, about 3-5 minutes. Add the mushrooms and continue cooking, stirring frequently, until most of the liquid has cooked out of the mushrooms, about 7-10 minutes. Add spinach and white wine, and cook until spinach is wilted and most of the liquid has cooked off, about 10 minutes more. Stir in the cooked turkey, and set aside.
• Lastly, prepare the ricotta layer by whisking together all of the ingredients in a mixing bowl until smooth and creamy.
• Spoon a thin layer of bechamel sauce onto the bottom of an 9x13" baking dish. Cover with a layer of lasagna noodles, followed by half of the ricotta mixture. Add another layer of lasagna noodles, and top this one with the turkey-mushroom mixture. Top with a third layer of lasagna noodles, and then the last of the ricotta. Top with one last layer of noodles. Pour the remaining bechamel sauce overtop, then sprinkle with an even layer of mozzarella.
• Bake the lasagna in preheated oven for 35-40 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes, then serve piping hot with a green salad and crusty bread.

LEFTOVER TURKEY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
• Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
• Bake in the preheated oven until bubbly, about 45 minutes.

COMPANY TURKEY LASAGNA

Steps:

• Place 1/2 Tomato sauce mixture on the bottom of a 9x13 inch pan.
• Top with 3 noodles.
• Then 1/2 of the broccoli sauce.
• Followed by 3 more noodles.
• Add rest of the broccoli sauce, add the last 3 noodles.
• Top with the last of the tomato sauce and finish with the mozzarella cheese.
• Bake at 350 degrees for 30 to 40 minutes.

TURKEY LASAGNA

Steps:

• Mix together everything but the Lasagna Noodles and Cheddar Cheese. Layer Noodles, meat mixture, and cheese just like you make a regular lasagna (3 layers).
• Bake @ 350 for 30-45 minutes.
• Let stand 10 minutes before cutting.

TURKEY LASAGNA ROLL-UPS

Steps:

• Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink. , Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain., Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce. , Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.

ULTIMATE MEAT LASAGNA

Steps:

• Preheat the oven to 375 degrees.
• In a large pot, brown the beef in one large piece until it is browned on the bottom, 2-3 minutes, breaking apart the beef into slightly larger chunks.
• Cook until the beef is browned and add in the basil, oregano, 2 teaspoons Kosher salt, crushed red pepper flakes and fennel seeds.
• Stir until you start to smell the fennel seeds starting to toast then drain the fat and add in the marinara sauce.
• In your ricotta container, if you have space, add the egg and 1/2 teaspoon Kosher salt and mix well.
• Add your no boil noodles to the meat sauce (you are not looking to cook them, just coat them in the sauce to ensure they don't get dry in the oven).
• Put 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking pan (use one with straight sides for easy assembly and for added height. If you are using a glass baking pan with curved sides it may not be large enough to fit this quantity of food).
• Add the dried no boil noodles in an even layer, for this pan it was 5 noodles per layer, four across and one broken in half lengthwise to go down the side of the pan.
• Add 1/3 the provolone slices, another 1 1/2 cups of the meat sauce, 1/4 of the mozzarella, 1/4 of the parmesan and 1/3 of the ricotta in spoonfuls dotting across the pan.
• Repeat with the same noodle/cheese/meat sauce process.
• Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
• Bake for 40 minutes, then remove foil and bake for an additional ten minutes to brown the cheese.
• Let cool for 20-25 minutes before serving.
• Garnish with parsley.