Turkey And Mushroom Lasagna With White Sauce Recipes

TURKEY LASAGNA

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.

WHITE LASAGNA WITH TURKEY AND MUSHROOMS

Steps:

• Preheat oven to 350F.
• In a large pot of boiling salted water, cook the lasagna noodles as per package directions. Drain and set aside.
• Using a small saucepan, melt the butter over medium-high heat. Stir in flour and cook, stirring constantly, for 1 minute. Immediately whisk in milk, and cook until thickened, stirring frequently, about 3-5 minutes. Stir in heavy cream, and season to taste with salt and pepper. Set aside.
• In a wide skillet set over medium-high heat, sweat the leeks in olive oil until they begin to soften, about 3-5 minutes. Add the mushrooms and continue cooking, stirring frequently, until most of the liquid has cooked out of the mushrooms, about 7-10 minutes. Add spinach and white wine, and cook until spinach is wilted and most of the liquid has cooked off, about 10 minutes more. Stir in the cooked turkey, and set aside.
• Lastly, prepare the ricotta layer by whisking together all of the ingredients in a mixing bowl until smooth and creamy.
• Spoon a thin layer of bechamel sauce onto the bottom of an 9x13" baking dish. Cover with a layer of lasagna noodles, followed by half of the ricotta mixture. Add another layer of lasagna noodles, and top this one with the turkey-mushroom mixture. Top with a third layer of lasagna noodles, and then the last of the ricotta. Top with one last layer of noodles. Pour the remaining bechamel sauce overtop, then sprinkle with an even layer of mozzarella.
• Bake the lasagna in preheated oven for 35-40 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes, then serve piping hot with a green salad and crusty bread.

WHITE LASAGNA WITH TURKEY AND MUSHROOMS

Steps:

• Preheat the oven to 350F degrees.

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.

TURKEY AND MUSHROOM LASAGNA WITH WHITE SAUCE

Steps:

• directions Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Add the turkey and 1/2 teaspoon salt and cook, breaking up the turkey with the back of a spoon, until no longer pink, about 5 minutes. Remove from the heat. Let cool slightly. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. To prepare the sauce, heat the remaining 2 tablespoons of oil in a medium saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk and the remaining 1/4 teaspoon salt and bring to a boil. Reduce the heat and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from the heat. To assemble, spread 1/2 cup of the sauce in the baking dish. Arrange one-third of the lasagna noodles over the sauce. Spoon half of the turkey mixture over noodles; top with half of the cheese and one-third of the sauce. Repeat layering once with the lasagna noodles, turkey mixture, cheese and sauce. Top with the remaining lasagna noodles and the remaining sauce. Place the parsley leaves, if using, randomly on top of the sauce. Bake, loosely covered with a tent of foil, 35 minutes. Uncover and continue to bake until the mixture is bubbly around the edges and the topping is lightly browned, about 15 minutes longer. Let stand 10 minutes before slicing. Recipe reprinted by permission of Cooking.com. All rights reserved. RecID 13795 Get Cooking: http://www.cooking.com/recipes-and-more/recipes/turkey-mushroom-lasagna-white-sauce-recipe?CCAID=cknwrdne04980at&s=s2016153104s&mid=2079002&rid=2016153104#ixzz3P1ooE2oL

BAB'S TURKEY MUSHROOM LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a large baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
• Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
• Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
• Drain lasagna noodles.
• Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
• Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
• Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
• Pour remaining marinara sauce over lasagna rolls.
• Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
• Continue baking until cheese is melted, about 5 minutes more.

WHITE LASAGNA

Steps:

• Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

CREAMY WHITE TURKEY LASAGNA

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.

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.