OOH - LA - LA LASAGNA
A combination of fresh spinach, mushrooms,and swiss cheese with a perky sauce of ground turkey and sausage gravy. I wanted to create a lasagna dish without tomato sauce and riccota. I love the spinach, mushroom, swiss cheese combination and used the sausage gravy to pep up the otherwise bland turkey flavor. "Ooh La La" what a lasagna! (If you can't find prepared sausage gravy, there are several good recipes on Zaar.)
Provided by Lorac
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 268.3, Fat 17.3, SaturatedFat 9.3, Cholesterol 80.2, Sodium 143.9, Carbohydrate 4.9, Fiber 1.1, Sugar 1.8, Protein 24.4
OOH-LA-LA-SAGNA!
Ground turkey and Italian sausage lasagna with whole wheat noodles.Tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled "Italian" would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar.Per serving: 399 calories, 15 g total fat (6.8 g saturated fat), 31 g protein, 35 g carbohydrate, 4.4 g fibre, 119 mg cholesterol, 815 mg sodium.
Provided by Food Network Canada
Categories bake,cheese,dinner,Healthy,Italian,Low-Fat,Main,pasta,tomatoes
Time 1h30m
Yield 10 servings
Number Of Ingredients 20
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.
OOH-LA-LA-SAGNA!
A delicious, lighter version of everyone's favourite Italian dish created by Janet and Greta Podleski for their Looneyspoons cookbook.
Provided by Irmgard
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 351.6, Fat 17.8, SaturatedFat 7.3, Cholesterol 106.5, Sodium 949.5, Carbohydrate 21.8, Fiber 2.7, Sugar 13.1, Protein 27
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