Turkey Mushroom Spinach Lasagna Food

DELICIOUS SPINACH AND TURKEY LASAGNA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
• Combine spinach, ricotta, and nutmeg in a large bowl.
• To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

TURKEY, MUSHROOM & SPINACH LASAGNA

Steps:

• Preheat oven to 375F. Spray a 9x13 inch baking dish with cooking spray.
• Mix the ground turkey, fennel, garlic powder, and salt and pepper. Add to a large skillet set over medium-high heat. Cook, stirring frequently until no longer pink. Transfer to a bowl.
• Add oil to the skillet. When the oil is hot, add the onion and garlic. Cook, stirring, until the onion is soft - about 5 minutes. Add the mushrooms and cook another 5 minutes. Add the spinach and cook, stirring, until wilted - about 2 minutes. Stir in the turkey.
• Spread 1 cup of sauce in the bottom of the prepared baking dish. Cover with 4 lasagna noodles, overlapping as needed. Layer half of the filling on top of the noodle, then layer with half the ricotta. Top with 1 cup of sauce, half the pepperoni, and a sprinkle of red pepper flakes. Add another layer of noodles and repeat the filling, ricotta, and sauce layers. Top with remaining noodles and sauce. Sprinkle with mozzarella and basil.
• Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes, or until noodles are soft and mozzarella has browned. Remove from oven and let sit for 10 minutes before slicing.

TURKEY AND SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
• Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
• In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
• Spray a 13- by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
• Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
• Let lasagna stand 10 to 15 minutes before serving.
• Combine all ingredients thoroughly.

TURKEY, SPINACH, AND MUSHROOM LASAGNA

Steps:

• 1 Preheat oven to 375°F. Spray 9 x 13-inch baking dish with nonstick spray.
• 2 Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add turkey, 1/2 teaspoon salt, and the pepper and cook, stirring frequently, until turkey is no longer pink, about 5 minutes. Transfer to large bowl.
• 3 Add remaining 2 teaspoons oil to skillet. Add onion and remaining 1/4 teaspoon salt and cook, stirring often, until onion is lightly browned, about 4 minutes. Add mushrooms and garlic; cook, stirring often, until mushrooms are softened, about 5 minutes. Add spinach in batches and cook, stirring often, until spinach is wilted, about 6 minutes longer. Add mushroom mixture to turkey, stirring to combine.
• 4 To assemble, spread 1 cup marinara sauce over bottom of prepared baking dish. Cover with 4 lasagna noodles, overlapping them, if needed. Cover with half of turkey mixture, dot with half of ricotta, and top with 1 cup marinara sauce. Add another layer of 4 noodles; cover with remaining turkey mixture, remaining ricotta, 1 cup marinara sauce, and remaining 4 noodles. Spread remaining 1 cup marinara sauce on top and sprinkle with mozzarella.
• 5 Spray sheet of foil with nonstick spray; cover dish with foil, sprayed side down, and bake 30 minutes. Remove foil and bake until mozzarella is slightly browned and noodles are very tender, about 20 minutes longer. Let cool 15 minutes before cutting into 12 pieces.
• Serving size: 1/12 of lasagna

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
• Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
• Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.

CREAMY SPINACH MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
• Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
• Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
• Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
• Pour the half-and-half into the bottom of the baking pan.
• Lay 4 cooked noodles in a single layer in the pan.
• Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
• Repeat the process twice, ending with the sauce.
• Sprinkle with grated Parmesan (if using).
• Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
• Remove from oven and let sit 15 minutes before serving.
• Makes 8 to 10 servings.

TURKEY-MUSHROOM LASAGNA

Steps:

• Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
• Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
• Stir together the ricotta cheese and next 4 ingredients until blended.
• Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
• Bake, covered, at 375° for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.

SPINACH MUSHROOM LASAGNA

Steps:

• Blend tofu in processor.
• Add salt, lemon juice, vegetable oil, tahini& miso.
• Blend till thoroughly smooth.
• Set aside.
• Heat olive oil.
• Add onion& saute till translucent.
• Add garlic, pepper, nutmeg, tarragon, dill& mushrooms.
• Saute for several minutes.
• Stir in chopped spinach& parsley.
• Saute very briefly.
• Remove from heat.
• Add the saute to tofu mixture.
• Blend briefly.
• Be sure to maintain the texture.
• Preheat oven to 350 degrees F.
• Lightly oil the bottom& sides of a baking dish.
• Add 2 to 3 tb of breadcrumbs& ensure that the dish is evenly coated.
• Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce.
• Lay 3 noodles on top of the sauce& evenly spread half the tofu mixture on the noodles.
• Repeat a second layer.
• Then top with remaining walnuts, noodles& sauce.
• Sprinkle the rest of the breadcrumbs on top.
• Cover& bake for 30 minutes.
• Uncover& bake another 10 minutes.
• Cool for 20 to 30 minutes before slicing.