Turkey Lasagna Recipes

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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.

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 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

CREAMY WHITE TURKEY LASAGNA



Creamy White Turkey Lasagna image

This easy lasagna looks a lot hard to make than it is! My husband lovingly calls it "mac and cheese for grown-ups"

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 8

8 oz package lasagna noodles, cooked
1 10 3/4-oz can cream of chicken soup
1 10 3/4-oz can cream of mushroom soup
1 cup sour cream
1 cup shredded parmesan cheese
3 cups cooked turkey, shredded (you can also use chicken)
1/2 teaspoon garlic salt
2 cups shredded cheddar cheese

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.

TURKEY LASAGNA



Turkey Lasagna image

This is my own recipe. Instead of ricotta cheese I make white sauce from cream of chicken soup. It takes only 10 minutes to put together. What I like about this dish is that you can make it ahead a time, keep it in fridge and bake it latter.

Provided by Hanka

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

500 g ground turkey
2 (295 g) cans Campbell's Cream of Chicken Soup
1 cup water
530 g your favorite tomato sauce
8 lasagna noodles, uncooked
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon oil
1/2 teaspoon salt
fresh ground pepper

Steps:

  • Preheat oven to 375°F.
  • Heat the oil in large heavy pan add ground turkey, salt, pepper and and cook on high heat until no longer pink.
  • Add tomato sauce, stir well and let it simmer for 5 minutes.
  • In a medium bowl empty cans cream of chicken soup add water and stir.
  • In 9x13x2-inch baking pan, spread 1/3 of tomato sauce on top 1/3 white sauce and 4 sheets uncooked lasagna noodles. Then alternate layers of tomato sauce, white sauce, lasagna ending with tomato and white sauce.
  • Sprinkle cheese on top.
  • Cover with aluminum foil and bake 30 minutes than uncover and bake 15 minutes until lightly browned and bubbling.
  • Allow to stand for 20 minutes before cutting.
  • If you like your lasagna more firm serve it next day. Tastes even better.

Nutrition Facts : Calories 514.5, Fat 26.6, SaturatedFat 10.3, Cholesterol 107.2, Sodium 1746.3, Carbohydrate 37.4, Fiber 2.3, Sugar 4.6, Protein 30.9

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

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

GROUND TURKEY LASAGNA



Ground Turkey Lasagna image

A recipe from before I became kosher. I decided to make a lasagna using only ingredients that I could find at my local Trader Joe's (Trader Joe's has terrific fresh, no-boil lasagna noodles for an affordable price in their refrigerator section). I reduced the fat by using ground turkey, low fat milk, and part-skim mozzarella, and leaving out the egg that is usually added to the ricotta mixture. The result is a tasty, easy to make lasagna with tender meat and just the right amount of moisture.

Provided by Whats Cooking

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 cup yellow onion, diced
6 garlic cloves, minced
1/2 cup low-fat milk
1 (22 ounce) package lean ground turkey
1 teaspoon salt
1 2/3 cups shredded parmesan cheese
10 ounces low-moisture part-skim mozzarella cheese
1 (15 ounce) package fresh ricotta
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon fresh rosemary, minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon ground black pepper
3 1/2 cups marinara sauce, bottled
1 (13 ounce) package trader joe's fresh no-boil lasagna noodles or 1 (13 ounce) package boiled regular lasagna noodles

Steps:

  • Preheat oven to 350°F.
  • If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
  • Heat olive oil in large skillet over medium-high heat.
  • Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes.
  • Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown.
  • Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat.
  • In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon.
  • In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping.
  • Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture.
  • Add another layer of lasagna noodles, and repeat previous step.
  • Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna.
  • Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes.
  • Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.

Nutrition Facts : Calories 548.6, Fat 31.8, SaturatedFat 14.8, Cholesterol 121.9, Sodium 1401, Carbohydrate 23.7, Fiber 3.7, Sugar 12.2, Protein 41.7

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TURKEY LASAGNA - HONEYSUCKLE WHITE
Step 6. To assemble the lasagna, pour 1 cup of the turkey/tomato mixture into the bottom of a 2.5-quart oval baking dish and spread to evenly coat the bottom. Top with 3 of the lasagna noodles. Next, carefully spread 1/2 of the ricotta mixture over the tops of the noodles to coat evenly. Then, sprinkle with 1/3 of the mozzarella.
From honeysucklewhite.com


INA GARTEN'S TURKEY LASAGNA (THE BEST LASAGNA RECIPE) - LITTLE …
2019-12-10 Preheat the oven to 400 degrees F. Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce.
From littlebroken.com


ZUCCHINI LASAGNA WITH GROUND TURKEY RECIPE
2022-02-21 Add the turkey to the skillet with the onion and garlic. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, breaking up the turkey with a wooden spoon until the turkey starts to cook on the outer edges, about 3 to 5 minutes. Add the crushed tomatoes, basil, parsley, and red pepper flakes.
From simplyrecipes.com


ONE-POT TURKEY LASAGNA | CANADIAN TURKEY
Season with salt and pepper. Cook until lightly browned and cooked through, about 8-10 mins. Add garlic. Add crushed tomatoes and spices and stir to incorporate. Add turkey broth and water Cook for an additional 2 minutes. Add lasagna noodles and mix into sauce. Cook over medium high for about 20 minutes or until noodles are al dente.
From canadianturkey.ca


ROASTED EGGPLANT LASAGNA WITH TURKEY - A SAUCY KITCHEN
Preheat oven to 400°F/205°C. Lightly grease a couple of large baking sheets. Eggplant: Spread the eggplant slices over the prepared baking trays. Pat with a paper towel to remove surface dampness, then brush each side with 1-2 tablespoon olive …
From asaucykitchen.com


EASY LEFTOVER TURKEY LASAGNA RECIPE - RECIPELAND.COM
Directions. Heat oven to 350℉ (180℃). Mix spaghetti sauce, turkey and zucchini. Spread 1½ cups of this mixture in ungreased rectangular baking dish , 11 x 7 x ½. Top with 3 noodles. Mix ricotta cheese, parmesan cheese and oregano; spread over noodles in dish. Spread with 1½ cups of the turkey mixture.
From recipeland.com


CREAMY TURKEY LASAGNA RECIPE - PILLSBURY.COM
1. Cook noodles to desired doneness as directed on package. 2. Meanwhile, heat oven to 350°F. Spray 10x6-inch (1 1/2-quart) baking dish with nonstick cooking spray. In medium saucepan, combine all remaining ingredients except cottage cheese and mozzarella cheese; mix well. Bring to a boil over medium heat, stirring constantly.
From pillsbury.com


EAT WELL FOR LESS TURKEY LASAGNE RECIPE - BBC FOOD
Method. Heat a large, deep-sided sauté pan or flameproof casserole over a medium heat. Add the olive oil and turkey and fry for 3–4 minutes until browned all over, stirring regularly. Meanwhile ...
From bbc.co.uk


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