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.
THE BEST HEALTHY TURKEY LASAGNA YOU'LL EVER EAT
The BEST turkey lasagna ever. This healthy turkey lasagna recipe is made with a homemade tomato basil sauce packed with fresh herbs & Italian spices, lean ground turkey, mozzarella, creamy ricotta and a touch of parmesan. Perfect for serving crowds, family-style dinners, or freezing for later!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dinner Gluten Free Italian Pasta
Time 1h30m
Number Of Ingredients 33
Steps:
- Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.
- Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
- While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.
- Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
- To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.
- Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.
Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 31.4 g, Protein 28.8 g, Fat 16.4 g, SaturatedFat 6.8 g, Fiber 4.9 g, Sugar 6.9 g
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
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.
TURKEY, TOMATO, RICOTTA, AND MOZZARELLA LASAGNE
Steps:
- Make sauce:
- In a heavy kettle cook onions and three fourths of garlic in oil over moderately low heat, stirring occasionally, until onions are softened. Add turkey, carrots, and bell pepper and cook, stirring to break up turkey, until carrots are barely tender. Stir in tomatoes, wine, herbs, spices, and salt and pepper to taste, breaking up tomatoes, and simmer, uncovered, 25 minutes. Stir in remaining garlic and simmer 5 minutes. Sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- Preheat oven to 375°F.
- In a bowl stir together ricotta, egg, scallions, and salt and pepper to taste.
- Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of a spoon. Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.
BRENDA'S LASAGNA
This is a faster, and less expensive lasagna.
Provided by BRENDAJALOMOS
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
- In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
- Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 53.4 g, Cholesterol 108.3 mg, Fat 29.3 g, Fiber 3.4 g, Protein 41.3 g, SaturatedFat 15.7 g, Sodium 707.3 mg, Sugar 7.5 g
LASAGNA WITH RICOTTA AND TOMATO SAUCE
this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers
Provided by Mizzy
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over moderate heat in large suacepan.
- Add onions, stir and cover.
- Cook for about 20 minutes, stirring occasionally, until onions are translucent.
- Using a food mill, puree plum tomatoes directly into the pan.
- Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
- In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
- Stir well to combine.
- Butter generously the bottom and sides of a baking pan, 13X9 inches.
- Take 3/4 cups of tomato sauce and spread on bottom of pan.
- Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
- Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
- Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
- Repeat this 4 times.
- Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
- This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
- Bring to room temperature before cooking.
- When ready to cook, preheat oven to 400.
- Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
- Let sit 5 minutes and serve.
Nutrition Facts : Calories 514.9, Fat 37.4, SaturatedFat 18.2, Cholesterol 120.6, Sodium 1450.3, Carbohydrate 21.1, Fiber 4.5, Sugar 11.2, Protein 26.4
TOMATO AND MOZZARELLA LASAGNE
Categories Tomato Bake Vegetarian Kid-Friendly Back to School Dinner Mozzarella Winter Family Reunion Potluck Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
- Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
- Assemble lasagne:
- Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
- Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
- Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
- Serve lasagne with some of remaining sauce, reheated.
SAUSAGE, RICOTTA AND MOZZARELLA LASAGNE
Make and share this Sausage, Ricotta and Mozzarella Lasagne recipe from Food.com.
Provided by Raquel Grinnell
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a heavy kettle cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes.
- Lightly beat eggs. In a large bowl stir together eggs, ricotta, salt and pepper. Grate mozzarella.
- Pour 1 cup sauce into a baking dish, 13 by 9 by 2-inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop 1/3 of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture. Make 2 more layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven for 20 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.
Nutrition Facts : Calories 560.9, Fat 36.6, SaturatedFat 16.3, Cholesterol 120.8, Sodium 1951.1, Carbohydrate 17.4, Fiber 2.4, Sugar 7.5, Protein 37.4
More about "turkey tomato ricotta and mozzarella lasagne recipes"
ITALIAN TURKEY LASAGNA | EASY NO BOIL RECIPE
From thisitaliankitchen.com
5/5 (4)Category Main CourseCuisine ItalianCalories 379 per serving
- Heat oil in a large skillet or pot over medium high heat. Add in the ground turkey and onions and cook until the turkey is no longer pink, breaking up the turkey meat with a spoon as it cooks. Stir in the garlic and cook for one minute. Add in the tomato paste, oregano and salt, and stir for another two minutes. Pour in the crushed tomatoes and tomato sauce and bring to a simmer. Let simmer for five minutes; set aside.
- To assemble the lasagna, spoon about half a cup of sauce on the bottom of the baking dish. Place four of the lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. Spread on 1/3rd of the ricotta cheese mixture, 1/4 of the mozzarella, and about a cup of meat sauce. Repeat layers, ending with the last layer or lasagna noodles, sauce, and topping with remaining mozzarella cheese.
BEST TURKEY LASAGNE RECIPE - HOW TO MAKE TURKEY LASAGNE - DELISH
From delish.com
HOMEMADE LASAGNA - FEELGOODFOODIE
From feelgoodfoodie.net
LASAGNE ALLA MOZZARELLA (EASY MOZZARELLA LASAGNA) RECIPE
From thespruceeats.com
ONE-POT LASAGNA | RICARDO
From ricardocuisine.com
CLASSIC RICOTTA LASAGNA - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
LASAGNA WITH RICOTTA AND MOZZARELLA - LIDIA
From lidiasitaly.com
SIMPLE TURKEY LASAGNA RECIPE - I HEART RECIPES
From iheartrecipes.com
NEXT LEVEL LASAGNA RECIPE WITH RICOTTA, MOZZARELLA & SAN MARZANO
From dellaterrapasta.com
DELICIOUS TURKEY LASAGNA - THE DEFINED DISH
From thedefineddish.com
THE NEW TURKEY LASAGNA (WITH NO MOZZARELLA CHEESE)
From seasongenerously.com
EASY TURKEY LASAGNA RECIPE | MYRECIPES
From myrecipes.com
BEST TURKEY LASAGNA RECIPE - HOW TO MAKE TURKEY LASAGNA
From delish.com
TRADITIONAL ITALIAN LASAGNA WITH RICOTTA - COOKING WITH MAMMA C
From cookingwithmammac.com
21 ITALIAN LASAGNA RECIPE WITH RICOTTA CHEESE - SELECTED RECIPES
From selectedrecipe.com
HEARTY TURKEY LASAGNA SOUP RECIPE - MADEINADAY.COM
From madeinaday.com
10 BEST TURKEY LASAGNA WITHOUT RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
TRE STELLE® MOZZARELLA LASAGNA WITH RICOTTA AND MEAT SAUCE
From trestelle.ca
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
RICOTTA AND TOMATO LASAGNE | DINNER RECIPES | GOODTO
From goodto.com
THE BEST TURKEY LASAGNA | KITCHN
From thekitchn.com
THE BEST LASAGNA RECIPE - (WITH RICOTTA AND NO-BOIL NOODLES)
From veenaazmanov.com
THE BEST TURKEY LASAGNA RECIPE — THE MOM 100
From themom100.com
LITERALLY THE *BEST* LASAGNA RECIPE - LAUREN'S LATEST
From laurenslatest.com
BEST MEAT LASAGNA RECIPE WITHOUT RICOTTA CHEESE - CLARKS …
From clarkscondensed.com
HEIRLOOM TOMATO LASAGNA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
BEST LASAGNA - CAFE DELITES
From cafedelites.com
FRESH TOMATO HOMEMADE LASAGNA RECIPE - THIS IS HOW I COOK
From thisishowicook.com
19 CREAMIEST, DREAMIEST RICOTTA CHEESE RECIPES | SALON.COM
From salon.com
TURKEY ZUCCHINI-LAYERED LASAGNA | JENNIE-O® RECIPES
From jennieo.com
10 BEST ZUCCHINI LASAGNA WITH RICOTTA CHEESE RECIPES - YUMMLY
From yummly.com
LASAGNA WITH GROUND TURKEY AND RICOTTA BY LALALUNCHBOX - THE …
From thefeedfeed.com
TRADITIONAL LASAGNA WITH RICOTTA - SAN REMO
From sanremo.co.nz
CLASSIC LASAGNA RECIPE – MODERN HONEY
From modernhoney.com
CLASSIC TURKEY LASAGNA | JENNIE-O® RECIPES
From jennieo.com
EASIEST LASAGNA EVER - DAMN DELICIOUS
From damndelicious.net
DELICIOUS & EASY RICOTTA CHEESE LASAGNA - CULTURED TABLE
From culturedtable.com
HOMEMADE LASAGNA - THE SEASONED MOM
From theseasonedmom.com
I TRIED INA GARTEN'S TURKEY LASAGNA | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love