Ooh La La Lasagna Food

OOH-LA-LA-SAGNA!

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.

OOH - LA - LA LASAGNA

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.

OOH-LA-LA-SAGNA!

Steps:

• Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
• To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
• Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
• Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
• Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.
• Preheat oven to 375ºF. To assemble, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend. Cover loosely with foil and bake for 30 minutes.
• Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.

LA-LA-LA-LA-LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet.
• Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
• Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
• Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
• Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes.
• Stir mushrooms into ricotta mixture and set aside.
• Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
• Spray a large loaf pan (about 9" X 5") with nonstick spray.
• Pour 1/4 cup tomatoes evenly into the bottom of the pan.
• Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes.
• Top with 1 eggplant slice.
• Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
• Evenly top with mozzarella and grated topping.
• Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
• Serving Size: 1/2 of lasagna.
• Calories: 238.
• Fat: 4g.
• Sodium: 845mg.
• Carbs: 31.5g.
• Fiber: 5g.
• Sugars: 10g.
• Protein: 17.5g.
• POINTS® value 4*.

OOH LA LA

Steps:

• In cocktail shaker add vodka, pineapple juice, Sprite, and triple sec.
• Cut Lemon and squeeze half into shaker, use other half for garnish.
• Shake well with ice.
• Put splash of grenadine in two martini glasses with sugared rims.
• Pour drink and color should turn to a pretty pink.
• Garnish with lemon wedges and cherries.