Turkey Lasagna Recipe With Spinach And Mushrooms

TURKEY LASAGNA RECIPE WITH SPINACH AND MUSHROOMS

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.

STEVE'S MUSHROOM, SPINACH AND GROUND TURKEY LASAGNA

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.

TURKEY, SPINACH, AND MUSHROOM LASAGNA

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

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
• Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
• Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.