Turkey Ham Lasagna Recipes

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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 HAM LASAGNA



Turkey Ham Lasagna image

From "Grow Healthy Kids" by Linda S. Peavey this is a recipe I have used for years, since the kids were kids (grown-ups now) and it originally called for chicken but I made the substitution to use up holiday meal leftovers. Enjoy! Make 2 if you have the ingredients then put 1 in the freezer for later.

Provided by rsgunnell

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 tablespoon margarine or 1 tablespoon butter
1/2 cup celery, chopped
1 cup broccoli
1 (15 ounce) can canned tomatoes
2 cups broth or 2 cups water
1 (4 ounce) can mushrooms
2 cups cooked turkey, diced
2 cups ham, diced
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/2 teaspoon ground rosemary
1/2 lb lasagna noodle, cooked
1/4 lb gouda cheese or 1/4 lb swiss cheese
1/4 lb parmesan cheese
1 lb cheddar cheese, sliced

Steps:

  • Preheat oven to 350 degrees.
  • Stir fry onions in margarine until transparent.
  • Add celery, broccoli, stir fry 5-10 minutes longer.
  • Add tomatoes, broth, mushrooms, meats & spices.
  • Simmer 5-10 minutes.
  • Arrange noodles on bottom of 9X13" pan.
  • Cover with meat-veggie mixture.
  • Sprinkle half the Gouda and half the Parmesan over this mixture.
  • Top with half the Cheddar slices.
  • Repeat layers, using same order.
  • Bake 20-25 minutes or until cheese is melted and lightly browned and casserole is bubbling.

Nutrition Facts : Calories 363.9, Fat 20.5, SaturatedFat 11.9, Cholesterol 76.7, Sodium 763.4, Carbohydrate 18.9, Fiber 1.4, Sugar 2.7, Protein 25.9

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.

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.

ASPARAGUS LASAGNA



Asparagus Lasagna image

This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.

Provided by Wendy Hansen

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
  • Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
  • Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
  • Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g

WHITE LASAGNA



White Lasagna image

The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

9 lasagna noodles
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 tablespoon minced dried onion
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups chicken or turkey broth
1 cup milk
1 cup grated Parmesan or Romano cheese, divided
1 can (4 ounces) sliced mushrooms, drained
1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained
2 cups cubed cooked chicken or turkey
1 package (6 ounces) sliced or shredded mozzarella cheese
6 ounces thinly sliced cooked ham, chopped

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.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 678mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

HAM LASAGNA



Ham Lasagna image

Wonderful and tasty dish. Great for leftover ham. I am not sure where I got this recipe, but we love it.

Provided by Chef Rosemarie

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/3 cup flour
salt
pepper
3 cups milk
1/4 cup chopped green onion
1 teaspoon lemon juice
12 lasagna noodles, cooked
1 (8 ounce) package frozen chopped broccoli
1 cup shredded cheese
3 -4 hard-boiled eggs, chopped
1 1/2 cups chopped ham

Steps:

  • Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
  • Bring to a boil and cook for 2 minutes or until thick.
  • Add green onion, lemon juice.
  • Spread 1/4 sauce in casserole dish.
  • Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
  • Repeat 3 times and then pour remaining sauce on top.
  • Bake at 350 for 40 minutes and then cool for 10 minutes.

Nutrition Facts : Calories 780.9, Fat 41.9, SaturatedFat 24.5, Cholesterol 263.7, Sodium 590.8, Carbohydrate 73.6, Fiber 4.3, Sugar 2.6, Protein 28.2

TURKEY LASAGNA



Turkey Lasagna image

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 pounds freshly ground turkey meat
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
1/2 cup dry red wine
1 can (28 ounces) imported crushed tomatoes
2 tablespoons chopped fresh basil or 2 tablespoons fresh parsley
1 tablespoon freshly chopped oregano or 1 teaspoon dried
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper to taste
12 lasagna strips
Oil for baking dish
2 cups ricotta cheese
1/4 cup hot milk
1/2 cup freshly grated parmesan cheese
2 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
  • Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
  • Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
  • Continue making layers but end up with a layer of lasagna. Sprinkle with the remaining parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1190 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN & HAM LASAGNE



Chicken & ham lasagne image

This comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later

Provided by Justine Pattison

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 12

6 boneless skinless chicken breasts (around 700g)
½ medium onion , sliced
2 bay leaves
200ml white wine
100g butter
100g plain flour
500ml semi-skimmed milk
140g sliced smoked ham , cut into strips
200g young spinach leaves
225g no pre-cook dried lasagne sheets (about 20 sheets)
200g ready-grated mozzarella
25g parmesan , finely grated

Steps:

  • Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
  • Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
  • Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

Nutrition Facts : Calories 464 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium

CHICKEN AND HAM LASAGNA



Chicken and Ham Lasagna image

This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 16

3/4 pound fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter
1/2 cup all-purpose flour
1-2/3 cups whole milk
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups shredded Swiss cheese
2 cups cubed cooked chicken

Steps:

  • In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 362 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 754mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.

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.

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From ambitiouskitchen.com


10 BEST CROCK POT TURKEY HAM RECIPES | YUMMLY
Zesty Slow Cooker Sloppy Joes Mazola® Corn Oil. molasses, green bell pepper, onion, Spice Islands Medium Grind Black Pepper and 15 more. Slow Cooker Brown Sugar Ham ~ Easter Dinner from the Crock Pot! Five Heart Home. water, balsamic vinegar, pineapple juice, cooked ham, brown sugar and 3 more.
From yummly.com


HEALTHY TURKEY LASAGNA RECIPE | SOUTHERN LIVING
1 (12-oz.) container 2% reduced-fat cottage cheese. 1 (10-oz.) package frozen chopped spinach, thawed and pressed dry. 2 tablespoons grated Parmesan cheese. Vegetable cooking spray. 18 wonton wrappers. 1 cup (4 oz.) shredded part-skim mozzarella cheese. Close this dialog window. Review this recipe. Healthy Turkey Lasagna.
From southernliving.com


CLASSIC LASAGNA WITH TURKEY SAUSAGE RECIPE - PILLSBURY.COM
Brown turkey sausage in large skillet until no longer pink. Drain. In small bowl, combine cooked sausage and bell pepper. In medium bowl, combine ricotta cheese, basil, egg and 1 cup of the mozzarella cheese; mix well. 3. Spread 1/2 cup of the spaghetti sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles.
From pillsbury.com


HAM & CHEESE LASAGNA - THE KITCHEN IS MY PLAYGROUND
2019-04-21 Remove from heat. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top. Bake at 350 degrees for 40 minutes.
From thekitchenismyplayground.com


LASAGNA WITH TURKEY BREAST AND HAM RECIPE | OREEGANO
search by recipe or ingredients. without (onions, chicken, ...). type of dish starters first courses second courses single courses soups Side Dishes Desserts Bakery products Sauces preserves drinks
From oreegano.com


EAT WELL FOR LESS TURKEY LASAGNE RECIPE - BBC FOOD
Preheat the oven to 220C/200C Fan/Gas 7. Tip the quark into a bowl, add the grated Parmesan and plenty of black pepper and mix well. Set a large, oblong baking dish …
From bbc.co.uk


TURKEY AND SPINACH VEGGIE LASAGNA - DAMN DELICIOUS
2017-01-16 In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*.
From damndelicious.net


TURKEY AND HAM COTTAGE PIE RECIPE | KITCHN
2022-03-15 Turkey: 12 ounces cooked turkey breast can be substituted for the uncooked, although the texture may be drier. Make ahead: The mashed potatoes and filling can be made up to 1 day ahead and refrigerated in separate airtight containers. When ready to cook, make the parsley sauce and assemble the cottage pie. It will need 10 to 15 minutes ...
From thekitchn.com


KETO LASAGNA WITH TURKEY SLICES - SAVORY TOOTH
2019-03-11 INSTRUCTIONS. Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish. Cook Meat Sauce: Heat wide high-sided nonstick pan over medium heat. Add ground beef and cook until browned, about 5 minutes, crumbling with …
From savorytooth.com


THANKSGIVING LASAGNA RECIPE WITH SQUASH OR PUMPKIN FROM …
2020-11-17 For the white sauce, in a saucepot, melt butter and whisk in flour, then add granulated garlic, salt and white pepper, and let it bubble. Add stock and milk or half-n-half and season with nutmeg, then let it thicken to coat spoon. Layer the lasagna in a 9-by-13-inch casserole: half the sauce, pasta, half the squash puree, pasta, all the ricotta ...
From rachaelrayshow.com


TURKEY LASAGNE - GOOD HOUSEKEEPING
2013-09-29 Stir in the tomatoes and the stock. Bring mixture to the boil and simmer for 15min until thickened. Check the seasoning. Next make the white sauce. Heat the remaining oil in a small pan, and stir ...
From goodhousekeeping.com


HOW TO MAKE THANKSGIVING LEFTOVERS LASAGNA - KITCHN
2020-02-03 Thaw this lasagna in the fridge overnight before baking. 1 / 7. Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9 by 13-inch baking dish (glass or ceramic) with cooking spray; set aside. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large in a large bowl and whisk until smooth.
From thekitchn.com


SIMPLE TURKEY LASAGNA RECIPE | I HEART RECIPES
2020-09-08 Preheat the oven to 350 F. Grab a large mixing bowl and combine the ricotta, 2 eggs, 8 oz shredded mozzarella cheese, and 1 1/2 tsp Italian seasoning. Mix well. Now grab a 9×13, and add a thin layer of meat sauce to the bottom. Next add 3 lasagna noodles on top pf the sauce. Now add a layer of the ricotta mixture, followed by meat sauce, then ...
From iheartrecipes.com


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