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.
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.
LASAGNA WITH TURKEY SAUSAGE
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 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, 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 third 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.
LASAGNA WITH TURKEY SAUSAGE BOLOGNESE
Provided by Rozanne Gold
Categories Pasta Tomato High Fiber Dinner Casserole/Gratin Mozzarella Ricotta Poultry Sausage Winter Family Reunion Party Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
- Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
- Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
- Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
- Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.
LASAGNA WITH TURKEY SAUSAGE
This is the lasagna recipe my mom always made. It's a family favorite. There are instructions in this recipe if you want to make it ahead of time and keep in the fridge before baking.
Provided by andrea.e
Categories One Dish Meal
Time 1h
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- 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 sauge 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 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.
- Note: To make ahead, refrigerate the assembled, unbaked lasagna. Bake for 30 to 40 minutes, until bubbly.
Nutrition Facts : Calories 698.2, Fat 38.9, SaturatedFat 20.1, Cholesterol 167.6, Sodium 1741.2, Carbohydrate 42.7, Fiber 5, Sugar 7.9, Protein 46.1
TURKEY SAUSAGE LASAGNA SOUP RECIPE (HEALTHY SOUP)
Turkey Sausage Lasagna soup has all the flavor of lasagna without all the work. So easy and delicious.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a large stock pot, add onion, garlic and turkey sausage; cook until turkey is browned. Drain grease.
- Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil.
- Mix well and bring to a boil.
- Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender.
- Stir in Parmesan cheese and add salt and pepper to taste.
Nutrition Facts : Calories 355 kcal, Carbohydrate 44 g, Protein 27 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 1875 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
SPINACH AND TURKEY SAUSAGE LASAGNA
Lynette Randleman's turkey sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. "My husband likes it better than the traditional tomato-based version," she adds from Buffalo, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside. , In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer. , Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. , In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE
Categories Pasta Tomato turkey Bake Back to School Parmesan Ricotta Spinach Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
- Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
- Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
- Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.
LASAGNA WITH TURKEY SAUSAGE
This is the Barefoot Contessa's recipe from her Family Style cookbook, changing the wording slightly. It's posted in response to a request for it. I haven't tried it yet.
Provided by PanNan
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400.
- Heat olive oil in large skillet.
- Add onion and cook 5 minutes over med-low heat until translucent.
- Add garlic and cook 1 minute.
- Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
- Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
- Simmer, uncovered for 15- 20 min until thickened.
- Meanwhile, fill a large bowl with very hot tap water.
- Add the noodles and allow to sit in the water 20 min.
- Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
- Set aside.
- Ladle 1/3 of the sauce into a 9 X 12 X 2" baking dish, spreading the sauce over the bottom.
- Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
- Repeat with the remaining ingredients in the same order.
- Sprinkle with 1/4 cup Parmesan cheese.
- Bake 30 minutes, until sauce is bubbling.
- Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.
Nutrition Facts : Calories 692, Fat 40.6, SaturatedFat 18.5, Cholesterol 168.6, Sodium 1677.3, Carbohydrate 35.5, Fiber 3, Sugar 8.2, Protein 46.5
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- Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.
- Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.
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- Meanwhile, heat oven to 350°F. Brown turkey sausage in large skillet until no longer pink. Drain. In small bowl, combine cooked sausage and bell pepper. In medium bowl, combine ricotta cheese, basil, egg and 1 cup of the mozzarella cheese; mix well.
- Spread 1/2 cup of the spaghetti sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. Spread 1 1/2 cups spaghetti sauce over noodles. Top with half of ricotta mixture and half of sausage mixture. Sprinkle with 1 1/2 cups of the mozzarella cheese. Top with 3 noodles, 1 1/2 cups spaghetti sauce, remaining ricotta mixture, remaining sausage mixture, 3 noodles and remaining spaghetti sauce. Cover tightly with sprayed foil.
- Bake at 350°F. for 50 minutes. Uncover dish; sprinkle with remaining 1 1/2 cups mozzarella cheese. Cover; bake an additional 15 minutes or until hot and bubbly. Uncover; let stand 15 minutes. Sprinkle with parsley just before serving.
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