Mini Lasagna Bites With Veggies And Ground Turkey Recipes

VEGGIE-LOADED TURKEY LASAGNA

Steps:

• Preheat oven to 375℉ degrees. Grease a 9-by-13 inch baking dish with oil.
• Add olive oil to a large saute pan set over medium heat. Add onion and carrot and cook until softened, about 3 minutes. Add spinach/kale, garlic, and a large pinch of salt. Cook until greens are wilted, 1 to 2 minutes.
• Add ground turkey to the pan and use the back of a spoon or spatula to break up the meat and combine the veggies and meat really well. Continue to stir and break up the meat until it is fully cooked. Add vinegar and tomatoes and simmer for 2 to 3 minutes. Taste sauce and season with additional salt and pepper as needed.
• Spread 1 ½ cups of marinara sauce in the bottom of the greased baking dish. Add a layer of lasagna noodles. Scoop half of the turkey-veggie sauce on top of the noodles and spread into an even layer. Sprinkle ½ cup cheese on top of the sauce. Make a second layer with the noodles, turkey-veggie sauce, and ½ cup cheese.
• Place a final layer of lasagna noodles on top then spread the remaining 1 ½ cups marinara sauce over the noodles. Sprinkle the remaining ½ cup cheese over the top evenly.
• Cover baking dish with foil and bake for 35 minutes. Remove the foil and broil the top of the lasagna until the cheese is golden and bubbly. Allow to cool for 20 minutes then slice into portions and serve.

MINI LASAGNA BITES WITH VEGGIES AND GROUND TURKEY

Steps:

• Spray a little olive oil cooking spray at the bottom of your insert and press the Saute button on your Instant Pot. Brown the ground turkey until no pink is remaining.
• Turn off the pot and transfer the ground turkey to a large bowl. Add the sauce to the cooked ground turkey and mix well.
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
• Next, layer your ingredients in the silicone egg mold or cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of the cheese mixture, 1 slice yellow squash. Repeat layers until each cup is full.
• Cover the egg mold with an oven safe silicone food cover or aluminum foil.
• Add 1 cup water to the bottom of the Instant Pot insert. Stack the silicone molds on your long-handled trivet, but stagger them so the cups aren't sitting directly on top of each other.
• Close the lid of your Instant Pot and turn the pressure valve to Sealing. Cook on high pressure using the Manual or Pressure Cook button for 3 minutes. Let the pressure release naturally.
• When the lasagna bites are done cooking and the pressure has released from the pot, carefully remove the molds from the Instant Pot and let them rest on a baking sheet for 10 minutes. This will allow the zucchini to soak up the excess liquid it released while cooking.
• To remove the lasagnas from the mold, place a baking sheet on top of the mold and flip over quickly. Gently press the bottom of each cup and remove the mold. Sprinkle the shredded cheese and broil in the oven to brown the cheese for 3-5 minutes.
• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
• Next, layer your ingredients together in a cupcake pan or your silicone egg molds placed on a baking sheet. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat layers until each cup is full, then sprinkle the mini lasagna cups with shredded cheese.
• Cover the pan or molds with aluminum foil. Bake the lasagna bites at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let them rest on the counter for at least 10 minutes before serving.
• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
• Next, layer your ingredients together in silicone cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat the layers until each cup is full, then sprinkle each lasagna with shredded cheese.

GROUND TURKEY LASAGNA

Steps:

• Heat oven to 375°F.
• Cook noodles in saucepan of boiling water 5 min. (Noodles will not be done.) Drain noodles; cool completely.
• Meanwhile, cook turkey in medium skillet sprayed with cooking spray on medium heat until done, stirring frequently. Stir in pasta sauce. Bring to boil, stirring frequently. Remove from heat.
• Combine cottage cheese, Parmesan, pesto sauce and 1/2 cup mozzarella.
• Cut noodles into thirds. Spoon 1/3 cup pasta sauce mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of 3 noodle pieces, 1/3 cup of the remaining pasta sauce mixture and 1/3 cup cottage cheese mixture. Repeat layers twice. Top with remaining noodles, pasta sauce mixture and mozzarella; cover.
• Bake 45 min. or until heated through, uncovering for the last 15 min. Let stand 5 min. before cutting to serve.

TURKEY LASAGNA

Steps:

• Preheat oven to 400 degrees. Heat olive oil in large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 more minute. Add sausage and cook over medium-low heat, breaking up with fork, until no longer pink, 8-10 minutes. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon of pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.
• Meanwhile, fill a large bowl with hottest tap water. Add lasagna noodles and allow to sit in water for 20 minutes. Drain.
• In medium bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespooons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 sauce into 9 x 13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the pasta, half mozzarella, half ricotta, and one 1/3 of sauce. Add rest of pasta, mozzarella, ricotta, finally sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until sauce is bubbling.