TURKEY LASAGNA
This lasagna recipe skips the onerous step of boiling lasagna noodles. Layer uncooked ones in the hearty turkey ragu and they will emerge from the oven fork-tender under their bubbling blanket of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to become translucent, about 8 minutes. Add the turkey and garlic and continue to cook, breaking the meat up with a wooden spoon, until the turkey is cooked through, 6 to 8 minutes. Add the tomato paste, stir to combine and cook, stirring occasionally, about 5 minutes.
- Add the crushed tomatoes to the saucepan. Add the whole peeled tomatoes, crushing them with you hand as you pour them in. Stir in the oregano. Add salt and pepper to taste, bring to a simmer and cook, stirring occasionally, until the sauce is slightly reduced and thickened, about 30 minutes; remove the lid for the last 5 minutes of cooking.
- Meanwhile, set aside 1 cup of the mozzarella and 1/4 cup of the Parmesan in a small bowl. Mix together the ricotta, parsley, egg, the remaining mozzarella and Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
- Preheat the oven to 375 degrees F.
- Spread about 2 cups of the sauce in the bottom of a deep 9-by-13-inch broiler-proof baking dish (see Cook's Note). Place 3 uncooked lasagna noodles across the bottom of the dish lengthwise, leaving about 1/2 inch between each. Place a fourth noddle across the short side of the dish, breaking to fit as needed. Spread about 1 1/2 cups sauce on the noodles. Using an ice-cream scoop or a large spoon, dollop one-third of the cheese mixture evenly on top of the sauce. Arrange another layer of noodles the same as the first, pressing down gently to spread the cheese mixture. Repeat layering the sauce, cheese mixture and noodles two more times, ending with the noodles. On top of the last layer, spread the remaining sauce.
- Cover the baking dish tightly with foil and bake until the noodles are tender when you insert the tip of a paring knife, about 1 hour. Remove the foil from the baking dish and sprinkle with the reserved mozzarella and Parmesan. Increase the oven temperature to broil and broil the lasagna until the cheese is melted, golden and bubbling, 5 to 7 minutes. Let the lasagna sit for 30 minutes before serving.
TURKEY CREOLE LASAGNA
Try this spicy twist on a great traditional one pot meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook turkey over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), beans and Creole seasoning. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.
Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 8 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 1110 mg, Sugar 2 g, TransFat 0 g
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.
TURKEY LASAGNA
This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.
Provided by Bonnie G
Categories Main Dish Recipes Pasta Lasagna Recipes
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g
TURKEY CREOLE
A great way to use left over turkey. This freezes well for later use, just let it cool some and put in a ziploc freezer bag (without rice).
Provided by Mr. Ladypit
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
- Add tomatoes and stir.
- Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
- Simmer uncovered for 40 minutes.
- Dissolve gelatin in 2 tsp water.
- Add turkey and gelatin to sauce.
- Heat thoroughly/until desired thickness.
- Best served with rice.
Nutrition Facts : Calories 324, Fat 11, SaturatedFat 2.7, Cholesterol 88.7, Sodium 1096.3, Carbohydrate 20.3, Fiber 4.3, Sugar 11.4, Protein 37.2
TURKEY ENCHILADA LASAGNA
Everyone will devour this layered southwestern casserole when you bring it to the table. It boasts familiar enchilada flavors in every mouthwatering bite. Feel free to use ground beef in place of the ground turkey if you'd like. -Julie Cackler, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, cook turkey, onion and peppers over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Stir in cream cheese and chili powder., Pour enchilada sauce into a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13x9-in. baking dish coated with cooking spray; spread with half the turkey mixture. Sprinkle with 1/3 cup cheese. Repeat layers. Top with remaining tortillas and cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with salsa and sour cream. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 282 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
TURKEY LASAGNA
Make and share this Turkey Lasagna recipe from Food.com.
Provided by thadandkim
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 635.8, Fat 40.9, SaturatedFat 21.7, Cholesterol 103, Sodium 1395.9, Carbohydrate 38, Fiber 1.3, Sugar 4.3, Protein 29.1
TURKEY LASAGNA
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees.
- Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
- Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
- Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
- Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
- Continue making layers but end up 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.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1190 milligrams, Sugar 9 grams, TransFat 0 grams
ONE-SKILLET TURKEY LASAGNA
Easy and fast and only requires one pan. A healthier alternative to regular lasagna. If you chop up the zucchini very finely, your kids will not even know it is there.
Provided by Haley Morgan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Mix 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, and salt together in a bowl. Add water if needed.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add zucchini and 2 cups pasta sauce. Reduce heat to medium-low.
- Place 2 lasagna noodles on top of the meat mixture in the skillet. Break up 2 more noodles to fill in the edges. Gently spread cheese mixture over noodles. Lay on remaining noodles, breaking up as needed to fill the spaces. Pour remaining sauce on top and spread out evenly. Top with remaining 1 cup mozzarella cheese.
- Cover skillet and cook on low heat until noodles are tender, about 20 minutes. Remove from heat and let cool 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 32 g, Cholesterol 94.5 mg, Fat 16.6 g, Fiber 4 g, Protein 33.8 g, SaturatedFat 6.9 g, Sodium 1095 mg, Sugar 14 g
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