Ooh La La Sagna Recipes

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OOH - LA - LA LASAGNA



Ooh - La - La Lasagna image

A combination of fresh spinach, mushrooms,and swiss cheese with a perky sauce of ground turkey and sausage gravy. I wanted to create a lasagna dish without tomato sauce and riccota. I love the spinach, mushroom, swiss cheese combination and used the sausage gravy to pep up the otherwise bland turkey flavor. "Ooh La La" what a lasagna! (If you can't find prepared sausage gravy, there are several good recipes on Zaar.)

Provided by Lorac

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb ground turkey or 1 lb ground chicken
1 (6 ounce) bag Baby Spinach
1 tablespoon butter
1 lb mushroom, sliced
4 (14 1/2 ounce) cans sausage gravy (I use Campbells)
1 cup water
1/2 teaspoon poultry seasoning
salt and black pepper
3 cups swiss cheese, grated
12 no-boil lasagna noodles

Steps:

  • Preheat oven to 350 F degrees.
  • Cook turkey (chicken) in a large frying pan until no longer pink.
  • Remove to a dish using a slotted spoon.
  • Add spinach to the pan and cook until just wilted.
  • Remove to another dish.
  • Add butter to pan and brown mushrooms.
  • Remove to a separate dish.
  • Return turkey (chicken) to the pan and add gravy, water and poultry seasoning.
  • Stir to combine Spread a thin layer of gravy over the bottom of a lasagna pan.
  • Top with 4 noodles.
  • Cover with spinach, 1 cup cheese and more gravy.
  • Add 4 more noodles, top with mushrooms, 1 cup of cheese, and gravy.
  • Add the remaining 4 noodles, the rest of the gravy, top with the last cup of cheese.
  • Cover with foil and bake 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 268.3, Fat 17.3, SaturatedFat 9.3, Cholesterol 80.2, Sodium 143.9, Carbohydrate 4.9, Fiber 1.1, Sugar 1.8, Protein 24.4

OOH-LA-LA-SAGNA!



Ooh-La-La-Sagna! image

A delicious, lighter version of everyone's favourite Italian dish created by Janet and Greta Podleski for their Looneyspoons cookbook.

Provided by Irmgard

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

5 sun-dried tomatoes (not oil-packed)
2 teaspoons olive oil
1 1/2 cups red onions, chopped
2 teaspoons garlic, minced
1 1/4 lbs extra- lean ground turkey
8 ounces Italian turkey sausage
1 cup zucchini, grated and loosely packed
1 (700 ml) jar pasta sauce (I use Classico)
1 (19 ounce) can stewed tomatoes, undrained and chopped
1 tablespoon dried Italian seasoning
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1/4 teaspoon ground black pepper
1/4 cup fresh basil leaf, minced
2 cups light ricotta cheese
2 ounces feta cheese with herbs, crumbled
1 (10 ounce) package frozen spinach, thawed, squeezed dry and chopped
1 large egg
12 whole wheat lasagna noodles
1 1/2 cups mozzarella cheese, packed (Use a 3 or 4-cheese blend if available)

Steps:

  • Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
  • To make the sauce, heat the olive oil over medium-high heat in a large pot.
  • Add the onions and garlic.
  • Cook and stir until the onions have softened, about 4 minutes.
  • Add the ground turkey and sausage, breaking up any large pieces.
  • Cook until the meat is no longer pink.
  • Add the zucchini and cook for 2 minutes.
  • Add all of the remaining ingredients except for the fresh basil.
  • When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
  • Bring the sauce to a boil.
  • Reduce the heat to low and simmer, covered, for 20 minutes.
  • Stir in the minced basil and remove from the heat.
  • Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
  • Refrigerate until ready to use.
  • Cook the lasagna noodles according to package directions and drain well.
  • Preheat the oven to 375 degrees F.
  • Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
  • Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.
  • Cover loosely with foil and bake for 30 minutes.
  • Uncover and bake 10 more minutes.
  • Let lasagna stand for 10 minutes before serving.

Nutrition Facts : Calories 351.6, Fat 17.8, SaturatedFat 7.3, Cholesterol 106.5, Sodium 949.5, Carbohydrate 21.8, Fiber 2.7, Sugar 13.1, Protein 27

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