TURKEY LASAGNA
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
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 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 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.
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
GOLDEN TURKEY LASAGNA
This is a favorite way to use up leftover turkey. I sometimes substitute white wine for the milk. Serve this up with a green salad and French bread and you've got yourself a good meal.
Provided by Michelle S.
Categories Poultry
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, green pepper and mushrooms in butter in a 2 quart saucepan.
- Stir in pimento, soup, milk, and basil; heat through.
- Arrange 1/2 of the noodles in a greased 13x9 pan.
- Layer 1/2 the cottage cheese, 1/2 of the sauce, 1/2 of the turkey, and half the Cheddar and Parmesan cheeses.
- Repeat ending with the cheeses.
- Bake at 350 degrees for 45 minutes till hot and bubbly.
Nutrition Facts : Calories 638, Fat 32.4, SaturatedFat 18.1, Cholesterol 134, Sodium 1078.1, Carbohydrate 38, Fiber 2.1, Sugar 2.9, Protein 47.7
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