TURKEY LASAGNA CUPS
A creative main dish for Thanksgiving, our Turkey Lasagna Cups are made with egg roll wrappers, fire-roasted tomatoes, cooked turkey and mozzarella cheese. They're ready in only 40 minutes.
Provided by Paula Jones
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 6 regular-size muffin cups with cooking spray.
- Line each muffin cup with 1 egg roll wrapper. In each wrapper, place 1 tablespoon each tomatoes, turkey and cheese. Fold excess egg roll wrapper over (like you would wrap a package). Top each with 1 tablespoon tomatoes and 1 tablespoon cheese.
- Bake about 25 minutes or until cheese is melted and egg roll wrapper is cooked through.
Nutrition Facts : ServingSize 1 Serving
TURKEY LASAGNA
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
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.
TURKEY LASAGNA
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 CUPS
I love lasagna and garlic bread, so it only made sense to put them together in these fun little cups. Have one as an appetizer or two for a meal! -Angelique Douglas, Maryville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 16 lasagna cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cook lasagna noodles according to package directions. Drain and rinse with water; cut each noodle into 6 squares., In a large skillet, cook and crumble turkey over medium heat until no longer pink, 5-7 minutes. Stir in sauce, cottage cheese and garlic powder; bring to a boil. Remove from heat., Unroll both tubes of crescent dough; separate each into 8 triangles. Press each triangle onto bottom and up sides of a greased muffin cup. Layer each with 1 tablespoon cheese, 1 noodle piece and 1 rounded tablespoon meat sauce (discard extra noodle pieces). Sprinkle with remaining cheese., Bake on a lower oven rack until crust is golden brown, 15-20 minutes. Let stand 5 minutes before removing from pan. Top with tomatoes.
Nutrition Facts : Calories 412 calories, Fat 21g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 18g protein.
LEFTOVER TURKEY LASAGNA
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
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
TURKEY LASAGNA (LIGHT)
I was curious to try this Cooking Light recipe that uses deli turkey breast. It came out really good and it was quite easy to make. I used precooked lasagna and cooked it for an hour.
Provided by Redsie
Categories < 4 Hours
Time 1h5m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Heat oil in a large skillet over medium-high heat; add onion, bell pepper, mushrooms, and garlic. Sauté 5 minutes or until tender. Add turkey; cook 10 minutes, stirring frequently. Stir in seasoning and sauce. Reduce heat to medium; simmer 10 minutes, stirring occasionally.
- Combine Parmesan, salt, black pepper, eggs, and cottage cheese.
- Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over turkey mixture; top with half of Parmesan mixture and 2 cups turkey mixture. Repeat layers, ending with turkey mixture. Sprinkle with mozzarella. Bake at 350° for 45 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 394.6, Fat 14, SaturatedFat 4.8, Cholesterol 97.2, Sodium 1265.7, Carbohydrate 36.5, Fiber 2.1, Sugar 13.4, Protein 30.2
TURKEY LASAGNA ROLL-UPS
"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
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
ONE-SKILLET TURKEY LASAGNA
Easy and fast and only requires one pan. A healthier alternative to regular lasagna. If you chop up the zucchini very finely, your kids will not even know it is there.
Provided by Haley Morgan
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Mix 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, and salt together in a bowl. Add water if needed.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add zucchini and 2 cups pasta sauce. Reduce heat to medium-low.
- Place 2 lasagna noodles on top of the meat mixture in the skillet. Break up 2 more noodles to fill in the edges. Gently spread cheese mixture over noodles. Lay on remaining noodles, breaking up as needed to fill the spaces. Pour remaining sauce on top and spread out evenly. Top with remaining 1 cup mozzarella cheese.
- Cover skillet and cook on low heat until noodles are tender, about 20 minutes. Remove from heat and let cool 5 minutes. Cut into squares and serve.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 32 g, Cholesterol 94.5 mg, Fat 16.6 g, Fiber 4 g, Protein 33.8 g, SaturatedFat 6.9 g, Sodium 1095 mg, Sugar 14 g
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