Best Turkey Lasagna Recipes

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TURKEY LASAGNA



Turkey Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

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.

LASAGNA WITH TURKEY SAUSAGE



Lasagna with Turkey Sausage image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

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.

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE



Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce image

Categories     Pasta     Tomato     turkey     Bake     Back to School     Parmesan     Ricotta     Spinach     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 1/4 pounds hot Italian turkey sausages, casings removed
Spicy Tomato Sauce
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles
3 cups shredded provolone cheese (about 12 ounces)

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.

TURKEY LASAGNA



Turkey Lasagna image

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

1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped turkey
1 cup cooked chopped broccoli
2 tablespoons butter
¼ cup all-purpose flour
salt to taste
ground black pepper to taste
1 ½ cups milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese

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 LASAGNA



Turkey Lasagna image

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

1/4 cup olive oil
1 red onion, chopped
2 pounds ground turkey
3 cloves garlic, minced
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 pound mozzarella, grated (about 4 cups)
3/4 cup grated Parmesan
One 32-ounce container ricotta
1/2 bunch parsley, finely chopped
1 large egg, lightly beaten
12 lasagna noodles (not no-boil; about 12 ounces)

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.

SPINACH, TURKEY, AND MUSHROOM LASAGNA



Spinach, Turkey, and Mushroom Lasagna image

I love ground turkey, mushrooms, and spinach. The three combined are amazing. Sprinkle chopped basil on top before serving.

Provided by NickJonas

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

12 lasagna noodles
1 Vidalia onion, diced
2 cloves garlic, minced
1 pound ground turkey
1 (8 ounce) package sliced white mushrooms
salt and ground black pepper to taste
2 (9 ounce) packages frozen spinach, thawed
2 cups whole milk ricotta cheese
¼ cup heavy whipping cream
zest of 2 lemons
½ teaspoon Italian seasoning
¼ teaspoon ground nutmeg
1 (28 ounce) jar spaghetti sauce
2 cups grated Asiago cheese
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Combine onion and garlic in a large skillet over medium-high heat. Cook and stir until onion is just translucent, about 5 minutes. Add turkey and cook until no longer pink, 5 to 7 minutes. Add mushrooms and season with salt and pepper; cook until softened, about 6 minutes. Remove from heat and allow to cool.
  • Wrap thawed spinach in a clean dish towel. Wring the spinach over a bowl to remove as much water as possible. Stir spinach, ricotta cheese, heavy cream, lemon zest, Italian seasoning, and nutmeg together in a separate bowl.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of a 9x13-inch baking dish with 3 tablespoons spaghetti sauce. Layer 4 cooked lasagna noodles, 1/2 the spinach mixture, 1/2 the turkey mixture, 1/3 of the Asiago cheese, a third of the Cheddar cheese, and 3/4 cup spaghetti sauce on top. Layer 4 more noodles, the remaining spinach and turkey mixtures, another 1/3 of the Asiago cheese, another 1/3 of the Cheddar cheese, and another 3/4 cup spaghetti sauce. Top with the remaining 4 lasagna noodles, spaghetti sauce, Asiago cheese, and Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and increase oven temperature to 425 degrees F (220 degrees C). Continue baking until crust is golden, about 15 minutes more.

Nutrition Facts : Calories 452.7 calories, Carbohydrate 32.7 g, Cholesterol 92.7 mg, Fat 24.1 g, Fiber 4.4 g, Protein 28.1 g, SaturatedFat 13.1 g, Sodium 708.5 mg, Sugar 8.2 g

MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS



Make-Ahead Cheesy Turkey Spinach Lasagna Roll-Ups image

Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 13

16 uncooked lasagna noodles
1 tablespoon olive oil
1 package (20 oz) ground turkey
4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
1 cup shredded carrot, if desired
1 container (15 oz) whole milk ricotta cheese
2 eggs
1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup julienne-cut fresh basil leaves

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
  • In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
  • Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g

TURKEY AND SPINACH LASAGNA



Turkey and Spinach Lasagna image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 27

12 whole-wheat lasagna noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 chopped red pepper
1 pound ground turkey breast, white meat only
1/2 pound hot Italian turkey sausage
1 teaspoon red pepper flakes
2 teaspoons chopped garlic
1 teaspoon Essence, recipe follows
3 1/2 cups prepared marinara sauce
3 cups shredded part-skim mozzarella cheese, divided
2 cups part skim ricotta
2 cups thawed and drained chopped frozen spinach
1/4 cup grated Romano
2 egg whites
1/2 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
1/4 teaspoon black pepper
1/4 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS



White Lasagna with Spicy Turkey Sausage and 'Shrooms image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
3/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 pounds bulk spicy Italian turkey sausage
3/4 cup sliced button mushrooms
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
15 ounces whole milk ricotta
1 large egg
1 cup finely grated Parmesan
Coarse salt
1 package no-boil lasagna noodles
2 small zucchini, finely sliced on the bias (2- to 3-inch pieces)
8 ounces shredded mozzarella
2 tablespoons finely chopped fresh flat-leaf parsley

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.

SPINACH AND TURKEY SAUSAGE LASAGNA



Spinach and Turkey Sausage Lasagna image

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

3 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
3/4 cup grated Parmesan cheese
1 pound Italian turkey sausage links, casings removed and crumbled
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon fennel seed, crushed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 cup white wine or reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3/4 cup 2% cottage cheese
1/4 teaspoon ground nutmeg
9 lasagna noodles, cooked, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese

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 LASAGNA WITH BUTTERNUT SQUASH, ZUCCHINI, AND SPINACH



Turkey Lasagna with Butternut Squash, Zucchini, and Spinach image

I was craving lasagna, but not all the calories it usually comes with. After researching several recipes for inspiration, I ended up cooking up this delicious creation. I hope you enjoy it, too!

Provided by carren1105

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 8

Number Of Ingredients 21

2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, chopped
1 (20 ounce) package ground turkey
1 (28 ounce) can crushed tomatoes
3 (6 ounce) cans tomato paste
1 ½ cups water
1 ½ teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley
3 ½ cups peeled and cubed butternut squash
1 (10 ounce) package fresh spinach
1 (15 ounce) container fat-free ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
¼ teaspoon ground black pepper
1 (6 ounce) package shredded part-skim mozzarella cheese, divided
9 no-boil lasagna noodles
2 zucchini, sliced lengthwise

Steps:

  • Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
  • While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.
  • Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.
  • Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 56.9 g, Cholesterol 97.5 mg, Fat 14.3 g, Fiber 8.6 g, Protein 34.7 g, SaturatedFat 4.5 g, Sodium 906.5 mg, Sugar 13.9 g

TURKEY LASAGNA WITH SPINACH



Turkey Lasagna with Spinach image

This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 15

1 tablespoon olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 (28-ounce) can plum tomatoes, crushed
1 (6-ounce) can tomato paste
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 (9-ounce) package no-boil lasagna noodles
15 ounces low-fat ricotta or low-fat cottage cheese
3/4 cup freshly grated Parmesan cheese
1 large egg, beaten
2 pounds fresh spinach, washed, but not dried
1 pound low-fat shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.
  • In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.
  • Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.
  • Ladle 1/4 of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add a pasta sheet, 1/3 of the mozzarella, 1/3 of the ricotta mixture, 1/3 of the spinach mixture, and another 1/4 of the turkey mixture. Repeat process two more times; top with remaining sheet of pasta. Sprinkle remaining 1/4 cup Parmesan over top. Line a piece of aluminum foil with parchment paper; spray parchment with nonstick cooking spray. Cover lasagna with prepared aluminum foil, parchment-side down, and transfer to oven. Bake until bubbly, 25 to 30 minutes.
  • Let stand about 5 minutes before cutting; serve.

GROUND TURKEY LASAGNA



Ground Turkey Lasagna image

A recipe from before I became kosher. I decided to make a lasagna using only ingredients that I could find at my local Trader Joe's (Trader Joe's has terrific fresh, no-boil lasagna noodles for an affordable price in their refrigerator section). I reduced the fat by using ground turkey, low fat milk, and part-skim mozzarella, and leaving out the egg that is usually added to the ricotta mixture. The result is a tasty, easy to make lasagna with tender meat and just the right amount of moisture.

Provided by Whats Cooking

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 cup yellow onion, diced
6 garlic cloves, minced
1/2 cup low-fat milk
1 (22 ounce) package lean ground turkey
1 teaspoon salt
1 2/3 cups shredded parmesan cheese
10 ounces low-moisture part-skim mozzarella cheese
1 (15 ounce) package fresh ricotta
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon fresh rosemary, minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon ground black pepper
3 1/2 cups marinara sauce, bottled
1 (13 ounce) package trader joe's fresh no-boil lasagna noodles or 1 (13 ounce) package boiled regular lasagna noodles

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.

Nutrition Facts : Calories 548.6, Fat 31.8, SaturatedFat 14.8, Cholesterol 121.9, Sodium 1401, Carbohydrate 23.7, Fiber 3.7, Sugar 12.2, Protein 41.7

SLOW-COOKER TURKEY PESTO LASAGNA



Slow-Cooker Turkey Pesto Lasagna image

My cheesy, noodle-y lasagna makes any slow-cooker skeptic a believer. It's easy to prep while my kids nap, and dinner's ready when their dad walks in the door at night. We bring more pesto and marinara to the table for our resident sauce lovers. -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 10

1 pound ground turkey
1 small onion, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese, divided
1 container (15 ounces) whole-milk ricotta cheese
1/4 cup prepared pesto
1 jar (24 ounces) marinara sauce
9 no-cook lasagna noodles
Grated Parmesan cheese

Steps:

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a greased 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain. Stir in Italian seasoning and salt., In a small bowl, mix 1 cup mozzarella cheese, ricotta cheese and pesto. In prepared slow cooker, layer a third of each of the following: marinara sauce, noodles (breaking noodles if necessary to fit), turkey mixture and cheese mixture. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low until noodles are tender, 3-4 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 30 minutes before serving. Using foil strips, remove lasagna to a platter. Serve with Parmesan cheese.

Nutrition Facts : Calories 397 calories, Fat 19g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 883mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

TURKEY LASAGNA ROLL-UPS



Turkey Lasagna Roll-Ups image

"When making traditional lasagna, my mother would always have leftover noodles, so she experimented and came up with this tasty way to use them up," writes Renee Buck from Greenville, South Carolina. "You can substitute chicken for the ground turkey and use spinach instead of broccoli in the filling for these roll-ups," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

4 lasagna noodles
6 ounces lean ground turkey
1 small onion, chopped
1 cup chopped fresh broccoli
1/4 cup water
1 cup (8 ounces) reduced-fat ricotta cheese
1 egg, lightly beaten
1 tablespoon fat-free milk
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
1/4 cup shredded Parmesan cheese

Steps:

  • Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink. , Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain., Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce. , Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 347 calories, Fat 13g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

TURKEY ENCHILADA LASAGNA



Turkey Enchilada Lasagna image

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

1 pound lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 ounces) fat-free cream cheese
1 teaspoon chili powder
1 can (10 ounces) enchilada sauce
6 whole wheat flour tortillas (8 inches)
1 cup shredded reduced-fat Mexican cheese blend
Optional: Salsa and sour cream

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

LASAGNA WITH TURKEY SAUSAGE BOLOGNESE



Lasagna with Turkey Sausage Bolognese image

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

2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles

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.

LEFTOVER TURKEY LASAGNA



Leftover Turkey Lasagna image

This is a great meal to make with Thanksgiving turkey leftovers!

Provided by haggard9

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 1h5m

Yield 12

Number Of Ingredients 11

cooking spray
8 noodles lasagna noodles
4 cups cubed leftover cooked turkey
6 cups leftover stuffing
½ cup frozen cut green beans, thawed
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
2 (10.5 ounce) cans condensed cream of chicken soup
½ cup mayonnaise
½ cup sour cream
½ teaspoon garlic powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
  • Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
  • Bake in the preheated oven until bubbly, about 45 minutes.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 38.4 g, Cholesterol 63.1 mg, Fat 28.1 g, Fiber 3.6 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1076 mg, Sugar 3.3 g

CREAMY WHITE TURKEY LASAGNA



Creamy White Turkey Lasagna image

This easy lasagna looks a lot hard to make than it is! My husband lovingly calls it "mac and cheese for grown-ups"

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 8

8 oz package lasagna noodles, cooked
1 10 3/4-oz can cream of chicken soup
1 10 3/4-oz can cream of mushroom soup
1 cup sour cream
1 cup shredded parmesan cheese
3 cups cooked turkey, shredded (you can also use chicken)
1/2 teaspoon garlic salt
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, parmesan cheese, turkey, and garlic salt.
  • In a greased 9x13" baking pan, spread 1/3 of the chicken mixture and top with one layer of lasagna noodles. Repeat two more times.
  • Top with shredded cheddar cheese and bake for 40-45 minutes until cheese starts to bubble and brown. Serve warm.

TURKEY LASAGNA WITH CRANBERRY SAUCE



Turkey Lasagna With Cranberry Sauce image

Make and share this Turkey Lasagna With Cranberry Sauce recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups fat-free chicken broth
1 (12 ounce) can evaporated skim milk
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt, omit if using salted stock
1/4 teaspoon fresh ground black pepper
3/4 teaspoon dried sage, crushed
1 1/2 teaspoons dried thyme, crushed
3 cups chopped cooked turkey or 3 cups ground turkey
1/2 cup finely chopped fresh parsley
1 (16 ounce) can whole berry cranberry sauce
1/2 lb lasagna noodle, cooked al dente
1 (15 ounce) carton fat-free ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1/2 cup fresh whole wheat bread crumbs (1 slice ground)

Steps:

  • Preheat the oven to 350 degrees.
  • Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
  • Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
  • Melt the butter in a large saucepan over medium-low heat.
  • Add the flour and cook, stirring constantly for 2 minutes.
  • Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
  • Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
  • Remove from the heat and add the salt, pepper, sage and thyme and mix well.
  • Stir in the turkey and parsley and set aside.
  • Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
  • Cover the sauce with a layer of the cooked lasagna noodles.
  • Top the noodles with the ricotta cheese and a third of the turkey mixture.
  • Add a second layer of noodles.
  • Spread the remaining cranberry sauce over the noodles.
  • Cover the cranberries with half of the remaining turkey mixture.
  • Sprinkle half of the shredded mozzarella cheese evenly over the top.
  • Top with the remaining noodles, turkey mixture and shredded cheese.
  • Sprinkle the bread crumbs evenly over the top.
  • Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
  • Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.

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