Spinach Turkey And Mushroom Lasagna Recipes

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TURKEY LASAGNA RECIPE WITH SPINACH AND MUSHROOMS



TURKEY LASAGNA RECIPE WITH SPINACH AND MUSHROOMS image

An easy homemade Turkey Lasagna Recipe that is the perfect idea for a healthy Italian food dinner. Warm, rich, decadent comfort food at it's finest, this hearty lasagna is sure to satisfy.

Provided by Wendy

Time 1h10m

Number Of Ingredients 12

11 oz Whole Wheat Lasagna Noodles ((No-Boil, Oven Ready))
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8 oz bag fresh spinach leaves
1 10 oz package baby Portabello mushrooms ((sliced))
1 cup low fat mozzarella cheese ((shredded))
2 28 oz jars prepared marina sauce ((about 6 cups))
5 cloves garlic ((minced))
1/4 cup fresh basil ((finely chopped))
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper

Steps:

  • Preheat oven to 400 degrees.
  • Generously spray a large, non-stick skillet with non-fat cooking spray.
  • Saute 3 cloves of garlic until softened, about 3-4 minutes.
  • Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
  • Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
  • Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
  • Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
  • With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
  • Continue layering until all sauce, noodles and ricotta are finished.
  • Top with mozzarella cheese and aluminum foil.
  • Bake until mozzarella becomes bubbly, about 30-40 minutes.
  • Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
  • Let cool for 10 minutes before serving.

Nutrition Facts : Calories 258 kcal, Carbohydrate 29 g, Protein 20.9 g, Fat 5.4 g, SaturatedFat 1.4 g, Cholesterol 36 mg, Sodium 505 mg, Fiber 5 g, Sugar 7.2 g, ServingSize 1 serving

TURKEY, MUSHROOM & SPINACH LASAGNA



Turkey, Mushroom & Spinach Lasagna image

Combined with all of the other filling ingredients, you won't miss the fat in the ricotta. Don't be tempted to go fat free for the mozzarella though - it won't melt properly and the flavor will seem off. On the other hand, don't use full-fat mozzarella either, or you'll be left with pools of grease on top of the lasagna.

Provided by Lauren Keating

Time 1h50m

Number Of Ingredients 16

1 pound extra-lean Ground Turkey
1/2 teaspoon Fennel Seeds
1/4 teaspoon Garlic Powder
Salt and Pepper
2 teaspoons Olive Oil
1 Onion (chopped)
2 cloves Garlic (chopped)
1 package (about 8 ounces Crimini Mushrooms, sliced)
4 cups Baby Spinach
4 cups Marinara Sauce (I like Casa Visco, get the 32 ounce jar)
4 ounces Turkey Pepperoni (chopped)
1 teaspoon Crushed Red Pepper Flakes
12 no-boil Lasagna Noodles (from a 9-ounce box)
15 ounces Fat Free Ricotta
1 cup shredded Part Skim Mozzarella
Fresh Basil

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.

STEVE'S MUSHROOM, SPINACH AND GROUND TURKEY LASAGNA



Steve's Mushroom, Spinach and Ground Turkey Lasagna image

I've recently discovered "no pre-boil" noodles here in the US, and despite my initial skepticism, they really work extremely well.

Provided by stevemur

Categories     Main Dish

Time 30m

Yield 16

Number Of Ingredients 15

6 cups Ricotta Cheese part skim
1 bunch Basil fresh
4 tablespoon Oregano
18 No-boil lasagna noodles I prefer Ronzoni (US)
1 Egg
1 large Yellow onion
1 quart Spaghetti Sauce or freshly-made basil and tomato
1 can (12 oz) Chopped Tomatoes
2 cups Mushrooms sliced
2 large Garlic cloves
4 cups Mozzarella grated
1 lb Ground turkey
3 tablespoon olive oil
2 stalks Celery chopped
1 cup Spinach whole-leaf washed and dried

Steps:

  • Preheat oven to 375F. Wash and dry spinach leaves thoroughly. Cut off stems. Prepare Meat Sauce: 1) Over medium-high heat, sautee celery, garlic (minced), and the chopped onion in 1-2 tablespoons of olive oil until medium brown. Add oregano. Set aside. 2) In same pan, saute mushrooms until brown. Set aside. 3) In same pan, saute ground turkey until brown -- drain liquid. Add mushrooms and onion/celery/garlic mixture from step 1. Add spaghetti sauce and chopped tomatoes. Season with pepper to taste (if you've used a store-bought spaghetti sauce, chances are you won't need additional salt.) Bring pan to low and simmer. 4) Meanwhile, in large lasagna pan, spoon 5-6 tablespoonsful of the tomato sauce mixture to the bottom of the pan (this is to prevent noodles from sticking). 5) Arrange enough noodles in bottom of pan to cover. Do not overlap. 6) In a mixing bowl, combine ricotta cheese, egg, and basil. 7) Spoon 1/2 the ricotta cheese mixture over the noodles, top with a layer of spinach leaves, then mozzarella, then meat sauce. Add noodles and repeat -- ricotta cheese, spinach, meats sauce, mozarella. Then noodles. Add meat sauce and top with mozarella cheese on top to finish. Cover with aluminum foil ("tent" it a little, to ensure the cheese doesn't stick) and bake for 40 minutes, then remove the foil and bake for another 15 minutes. Remove from oven and let rest for 5 minutes. Serve with a simple tossed salad, Italian Dressing and a bottle of Pinot Grigio or your favorite Italian red wine for a great meal.

Nutrition Facts : Calories 455 calories, Fat 20.7603911978175 g, Carbohydrate 31.1617229307737 g, Cholesterol 112.69993965875 mg, Fiber 3.09713027088194 g, Protein 35.48111384882 g, SaturatedFat 11.4222401720545 g, ServingSize 1 1 Serving (319g), Sodium 811.517531882625 mg, Sugar 28.0645926598918 g, TransFat 1.36061740835288 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.

SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

Steps:

  • Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
  • Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

DELICIOUS SPINACH AND TURKEY LASAGNA



Delicious Spinach and Turkey Lasagna image

A delicious version of lasagna for those of us who are health conscious.

Provided by Chuck

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 55m

Yield 8

Number Of Ingredients 13

9 whole-wheat lasagna noodles
1 teaspoon olive oil
½ cup chopped onion
1 pound ground turkey breast
3 cups tomato sauce
½ cup sliced fresh mushrooms
3 tablespoons Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 cups chopped fresh spinach
2 cups fat-free ricotta cheese
¼ teaspoon ground nutmeg
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g

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

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  • Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

TURKEY, SPINACH, AND MUSHROOM LASAGNA



Turkey, spinach, and mushroom lasagna image

Made with purchased marinara sauce and no-boil noodles, this veggie-packed lasagna cuts a few corners without sacrificing flavor. Invite guests and enjoy it for weekend entertaining, or make it with leftovers in mind for later in the week.

Categories     Dinner

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

3 tsp Olive oil
1 pound(s) Uncooked 93% lean ground turkey
0.75 tsp Table salt
0.25 tsp Black pepper
1 small Uncooked onion(s) chopped
10 oz Cremini mushroom(s) sliced
2 large clove(s) Garlic clove(s) minced
1 pound(s) Fresh baby spinach
4 cup(s) Store-bought marinara sauce good quality
8 oz No cook lasagna noodles (12 noodles)
16 oz Part-skim ricotta cheese
1.5 cup(s), shredded Part-skim mozzarella cheese shredded

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

Nutrition Facts : Calories 75 kcal

VEGETARIAN SPINACH AND MUSHROOM LASAGNA



Vegetarian Spinach and Mushroom Lasagna image

This lasagna is a vegetarian lasagna, which can be especially helpful around holiday meals when you are trying to figure out what to serve cousin Judy and uncle Joe who won't eat turkey, goose, roast beef, or whatever the main meat dish is of the meal. And doubly helpful the days after the big feast when you still have friends and relatives around who need to be fed, and you don't want to serve leftover turkey for every meal. This vegetarian lasagna fits that bill too, in that it is so filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses, your meat-eating guests will be fighting for seconds with the vegetarians. Hopefully they'll remember to leave some for you!

Provided by Cameron M

Categories     < 4 Hours

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs cremini mushrooms, roughly chopped
1/2 lb shiitake mushroom, roughly chopped
1 teaspoon salt
1 cup chopped onion
1/4 cup olive oil
4 garlic cloves, chopped
1 (6 ounce) can tomato paste
2 cups tomato sauce
1 (28 ounce) can crushed tomatoes
1 cup water
1 tablespoon dried thyme
1/2 teaspoon red pepper flakes
1 tablespoon stevia
2 (10 ounce) boxes frozen chopped spinach, thawed, squeezed in clean towel of excess moisture
1 lb lasagna noodle (16 to 20 noodles)
1 (16 ounce) container ricotta cheese
1/4 cup chopped fresh basil
1 cup grated parmesan cheese
4 cups shredded mozzarella cheese

Steps:

  • Place mushrooms in a large (6 to 8 quart), sauté pan on high or medium high heat. Stir them with a wooden spoon or shake the pan from time to time. You may hear them squeak. Sprinkle salt over the mushrooms. The mushrooms will sizzle and then start to release water. (Note that you are not adding fat at this point to the pan; this method of cooking mushrooms in their own moisture is called "dry sautéing.) Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook until the mushrooms are no longer releasing moisture and the mushroom water has boiled away, about 5 minutes more.
  • Add the olive oil to the mushrooms and stir to coat. Sauté the mushrooms and onions for about a minute. Add the garlic and cook for another minute. Stir in the tomato paste, cook for a minute longer. Reserve 1 cup of the tomato sauce (it will go in the bottom of the casserole dish), and put the remaining cup of tomato sauce into the pot with the mushrooms. Add the large can of crushed tomatoes. Add one cup of water. Stir in the thyme, sugar, and red pepper flakes. If you are using dried basil instead of fresh, add it now. Bring to a simmer, then lower the heat and simmer on a low simmer, for 20 minutes.
  • Once sauce is simmering, salt the boiling pasta water, and add the dry lasagna noodles to the boiling water. (The water should be at a vigorous, rolling boil.) Stir gently, making sure that the noodles are not sticking to each other. Set the timer for 8 minutes, or however long is indicated on the package of the noodles. Cook uncovered on a high boil. When the noodles are ready (al dente, cooked through but still firm to the bite), drain the noodles in a colander, and rinse them to cool them with cold water. As you rinse them, gently separate them with your fingers so they don't stick to each other. Prepare a couple large cookie sheets or baking sheets by spreading a tablespoon of olive oil over the baking sheets. Place the lasagna noodles on the sheets, gently coating them with a bit of that olive oil, and spreading them out. This will help keep them from sticking to each other while you finish the sauce and prepare the layered casserole.
  • Turn off the heat on the stovetop for the sauce. Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10x15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.) Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. (For our 10x15-inch dish, we ultimately fit 3 layers of noodles, each layer with 6 noodles. Then we had 2 extra noodles on which to nosh.) Sprinkle half of the ricotta cheese over the noodles. Sprinkle half of the defrosted, drained, and excess moisture squeezed out spinach over the ricotta. Sprinkle half of the Mozzarella cheese over the spinach, and just a quarter of the pecorino cheese. Then spoon 1/3 of your mushroom sauce over the Mozzarella. Sprinkle half of the fresh basil over the sauce if using.
  • Repeat the layering process. Place a second layer of noodles over the sauce. Spread the remaining ricotta, spinach, and Mozzarella over the noodles. Sprinkle another quarter of the pecorino along with the Mozzarella. Top with another third of the mushroom sauce and the remaining fresh basil. Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining pecorino or parmesan cheese.
  • Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.
  • Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.

Nutrition Facts : Calories 721.1, Fat 32.6, SaturatedFat 15.7, Cholesterol 85.3, Sodium 1569.8, Carbohydrate 72, Fiber 9.4, Sugar 11.1, Protein 40.4

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From myrecipes.com


TURKEY MUSHROOM AND SPINACH LASAGNA - ALL INFORMATION ABOUT …
Stir spinach, ricotta cheese, heavy cream, lemon zest, Italian seasoning, and nutmeg together in a separate bowl. Step 4. Preheat the oven to 375 degrees F (190 degrees C). Step 5. 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 ...
From therecipes.info


TURKEY LASAGNA WITH SPINACH AND MUSHROOMS - BIGOVEN.COM
Turkey Lasagna with spinach and mushrooms recipe: Try this Turkey Lasagna with spinach and mushrooms recipe, or contribute your own. Add your review, photo or comments for Turkey Lasagna with spinach and mushrooms. italian Main Dish Pasta
From bigoven.com


SPINACH, TURKEY, AND MUSHROOM LASAGNA POPULAR RECIPES
2018-12-26 Layer four cooked lasagna noodles, half the spinach aggregate, half of the turkey aggregate, 1/3 of the Asiago cheese, a 3rd of the Cheddar cheese, and three/four cup spaghetti sauce on pinnacle. Layer four greater noodles, the ultimate spinach and turkey mixtures, every other 1/3 of the Asiago cheese, another 1/three of the Cheddar cheese, and some other 3/4 …
From accadeonline.blogspot.com


SKILLET LASAGNA WITH SPINACH AND MUSHROOMS - PINK OWL KITCHEN
2021-05-17 Instructions. Heat olive oil in a large, deep skillet over medium-high heat. I used a 12-inch cast iron skillet. Add onion and mushrooms and cook until onion begins to soften, about 2-3 minutes. Add garlic and cook until fragrant, about another minute. Add plant-based ground meat and break up with a wooden spoon.
From pinkowlkitchen.com


WEEKNIGHT SPINACH, MUSHROOM AND TURKEY LASAGNA - TASTY KITCHEN
2012-08-23 In a large saute pan brown the ground turkey over medium heat until almost cooked through. Add the mushrooms and let them cook for about 5 minutes. Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine. Let it simmer for about 5 minutes.
From tastykitchen.com


CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
2015-03-07 To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
From damndelicious.net


EGGPLANT GROUND TURKEY LASAGNA RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MUSHROOM, SPINACH, AND TURKEY LASAGNE | BEYOND DIET RECIPES
8 oz. white mushrooms. 1 tbsp. butter. 4 c. spinach. 15 oz. tomato sauce. 1 c. cottage cheese. 1 egg. 1/4 tsp. garlic powder. 1 c. shredded cheese. Directions. Preheat oven to 375ºF. In a skillet, brown ground turkey and add Italian seasoning. Put in a bowl. In same skillet, melt butter and sauté sliced mushrooms until tender. Place in ...
From beyonddiet.com


EASY SPINACH TURKEY LASAGNA - 3 YUMMY TUMMIES
2018-08-24 Prepare lasagna noodles according to package directions, rinse with cool water and pat dry. Prepare sauce mixture by sauteeing the ground turkey with onion and minced garlic until browned. Season with Italian seasoning, black pepper and salt. Add 2 jars of red sauce and simmer on low as you prepare your Ricotta cheese mixture.
From 3yummytummies.com


TURKEY LASAGNA RECIPE WITH SPINACH AND MUSHROOMS - FOOD NEWS
Mushroom Spinach Lasagna This easy mushroom spinach lasagna has a light parmesan sauce, and it freezes wonderfully – perfect for make-ahead freezer meals! December 2018 Update: This recipe was originally posted in 2012, and was recently updated to make improvements and clarifications based on reader feedback.
From foodnewsnews.com


TURKEY SPINACH LASAGNA | JENNIE-O® RECIPES
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. 5. Add garlic and spaghetti sauce and simmer 10 minutes, stirring occasionally. 6. In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, egg, spinach, red pepper flakes and nutmeg ...
From jennieo.com


13 SPINACH TURKEY MUSHROOM LASAGNA IDEAS | COOKING RECIPES, …
Jun 25, 2021 - Explore My Info's board "spinach turkey mushroom lasagna" on Pinterest. See more ideas about cooking recipes, recipes, healthy recipes.
From pinterest.ca


MUSHROOM TURKEY LASAGNA - SUPER HEALTHY KIDS
Cook lasagna noodles as directed on package. Set aside while preparing the remaining ingredients. Preheat oven to 350 degrees F. Pour a small amount of marinara on the bottom of a baking dish (8×8) to prevent sticking. Heat a skillet over medium and add ground turkey and Italian seasoning. Chop mushrooms and add to turkey; continue to cook ...
From superhealthykids.com


WHITE HOUSE TURKEY LASAGNA WITH SPINACH RECIPE - FOOD NEWS
2 pounds fresh spinach, washed, but not dried; 16 cooked lasagna noodles; 1 pound low-fat shredded mozzarella cheese; Directions Preheat oven to 400°. 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.
From foodnewsnews.com


GROUND TURKEY AND MUSHROOM RECIPE IDEAS - CAMI PFEIFFER
2022-06-03 This healthy lasagna recipe features ground turkey instead of beef reduced-fat cheese and vitamin-packed spinach. Remove the mushrooms from the skillet onto a plate then add the remaining 2 teaspoons of oil to the skillet. Spicy Turkey Green Bean And Mushroom Stirfry Slender Kitchen These are really great turkey burgers.. Add onions garlic and …
From e-r-a-h.blogspot.com


TURKEY, MUSHROOM AND SPINACH LASAGNA | TASTY KITCHEN: A HAPPY …
Preheat oven to 375F. Give the tomatoes a rough chop and toss them into a food processor. Blitz, blitz. Add the canned tomatoes and process them together until combined. No need to season – the fire roasted tomatoes have HEAT, baby. Set aside. Bring a medium skillet to medium-high heat and add the ground turkey.
From tastykitchen.com


GROUND TURKEY SPINACH LASAGNA RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Ground Turkey Spinach Lasagna Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SPINACH AND TURKEY LASAGNA RECIPE - THE SPRUCE EATS
2019-09-08 Spread 3/4 cup sauce evenly over noodles. Spoon 2/3 cup ricotta-spinach mixture evenly on top of sauce. Repeat layers two more times. Cover top with three noodles and remaining 3/4 cup sauce. Sprinkle with mozzarella and Parmesan. Cover loosely with foil and bake for 45 minutes. Remove foil and bake 10 to 15 minutes, until cheese is bubbly.
From thespruceeats.com


GROUND TURKEY SPINACH MUSHROOM RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Ground Turkey Spinach Mushroom Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


HEALTHY TURKEY AND SPINACH LASAGNA THAT THE WHOLE FAMILY WILL …
Remove from heat. In a bowl, combine chopped spinach and ricotta. In your baking dish, arrange ⅓ of noodles (3) at the bottom of the dish. Spread ⅓ of ricotta mixture, ⅓ turkey mixture, and ⅓ of the mozzarella. Repeat 2x, ending with mozzarella. Bake for 25 minutes or until cheese becomes bubbly. Sprinkle parsley on top.
From ourfarmerhouse.com


SPINACH AND MUSHROOM LASAGNA – SUNDAY COOKING CHANNEL
2020-07-29 Ingredients. 12 oz lasagna noodles; 2-3 tbsp extra-virgin olive oil; 18 – 12 oz cremini mushrooms, chopped; 1 medium onion, diced; 1 stalk celery, finely chopped
From sundaycookingchannel.com


TURKEY LASAGNA WITH SPINACH AND MUSHROOMS RECIPE
Preheat oven to 375 degrees F. (if using a glass baking dish, use 350 degrees F.) Spray a 9"x13" baking dish; set aside. Heat oil in large skillet over medium heat; add onions and cook stirring 3 minutes til softened. Add garlic and mushrooms and cook 1 minute more, stirring.
From cookeatshare.com


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