Turkey Tofu Lasagna Food

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

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.

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.

TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
• Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake in preheated oven for 25 to 35 minutes.

TOFURKEY (TOFU TURKEY)

Steps:

• Preheat oven to 350.
• In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
• Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
• Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
• Bake for 1 hour, turning slices over after 30 minutes.
• To serve, fry cutlets on a nonstick frying pan until both sides are browned.

EASY TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees.
• In a large bowl crumble in the drained and rinsed Hard Tofu.
• Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
• Fold together everything in the bowl with a large spoon- Set aside.
• In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
• Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
• Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
• Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
• Top with remaining 4 oz mozzarella and some parsley.
• Cook for 45 min to 1 hr, or until hot and bubbly.
• Cut in squares.

HERBED TOFU LASAGNA WITH ZUCCHINI

Steps:

• Preheat oven to 350°F; coat a 13x9-inch baking dish with cooking spray.
• Toast pine nuts: Place them in a dry skillet over medium heat. Cook, stirring constantly until golden (about 3 minutes).
• In food processor, combine tofu, basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar. Blend until smooth and similar in texture to ricotta cheese.
• In large non-stick skillet, heat oil and sauté the zucchini on medium-high heat just until they're tender (about 3 -5 minutes).
• Spread 3 tablespoons of the marinara sauce on the bottom of the prepared baking dish. Cover with a layer of noodles, overlapping them slightly.
• Layer as follows:.
• 1/2 of the tofu mixture.
• 1/2 of the zucchini mixture.
• Layer of noodles.
• Remaining tofu.
• Remaining zucchini.
• 1/2 cup marinara sauce.
• Layer of noodles.
• Remaining marinara sauce.
• Cover pan with foil and bake 1 hour. Let rest 10 minutes before serving.
• Drizzle olive oil on each serving.

GROUND TURKEY LASAGNA

Steps:

• Preheat oven to 350°F.
• If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
• Heat olive oil in large skillet over medium-high heat.
• Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes.
• Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown.
• Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat.
• In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon.
• In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping.
• Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture.
• Add another layer of lasagna noodles, and repeat previous step.
• Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna.
• Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes.
• Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.