Turkeymushroomlasagna Recipes

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WHITE LASAGNA WITH TURKEY AND MUSHROOMS



White Lasagna with Turkey and Mushrooms image

Provided by Michelle

Number Of Ingredients 20

1 lb dried lasagna noodles
1 cup grated mozzarella cheese
1 cup grated Parmesan
2 cups fresh spinach
1 box defrosted frozen spinach (with water rung out)
¼ cup white wine or chicken broth
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup half and half cream
1 cup grated parmesan cheese
Nutmeg (salt and pepper to taste)
1-1.5 lbs ground turkey (or use shredded already cooked)
2 onion sliced
2 small carrots sliced
3 cups thickly sliced mushrooms
2 cloves garlic
1/2 cup dry white wine
Salt and pepper to taste
Rosemary and Nutmeg to taste

Steps:

  • Preheat the oven to 350F degrees.

THE BEST HEALTHY TURKEY LASAGNA YOU'LL EVER EAT



The Best Healthy Turkey Lasagna You'll Ever Eat image

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

For the sauce:
1 teaspoon olive oil
1 pound 94% lean ground turkey (or use ground turkey sausage for even more flavor!)
1 white onion, finely diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 tablespoon pure maple syrup
1/2 cup water
1/4 cup julienned fresh basil
2 teaspoons italian seasoning
2 teaspoons dried oregano
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 teaspoon salt, plus more to taste
Freshly ground black pepper
For the lasagna noodles:
10 whole wheat or gluten free lasagna noodles
For the ricotta mixture:
1 (15 ounce) container part skim ricotta
1 egg
1/4 cup torn or diced fresh basil
1/2 teaspoon salt
Freshly ground black pepper
For the layers:
1/4 cup packed fresh basil, diced
16 ounce fresh whole milk mozzarella, cut into thin slices
1/2 cup grated parmesan cheese
To garnish:
1/4 cup grated parmesan
Fresh basil

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

BAB'S TURKEY MUSHROOM LASAGNA ROLLS



Bab's Turkey Mushroom Lasagna Rolls image

A short ingredient list makes this a weeknight possibility. It works great at potlucks, card parties or big family gatherings. What I love about it is that everyone has an individual serving and service is simple. Toss up a salad and dinner is done! Servings can vary depending on how hungry everyone is. Kids usually eat one and hungry husbands can easily eat two. You be your own family's judge. Rest assured everyone will love these.

Provided by Barbara Kahian

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

cooking spray
8 uncooked lasagna noodles
2 tablespoons olive oil
1 pound ground turkey
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cloves garlic, minced
1 (20 ounce) jar marinara sauce
½ cup shredded mozzarella cheese
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a large baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
  • Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
  • Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
  • Drain lasagna noodles.
  • Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
  • Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
  • Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
  • Pour remaining marinara sauce over lasagna rolls.
  • Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
  • Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 364 calories, Carbohydrate 31.4 g, Cholesterol 63.5 mg, Fat 15.7 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 634 mg, Sugar 8.1 g

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

TURKEY SAUSAGE AND MUSHROOM LASAGNA



Turkey Sausage and Mushroom Lasagna image

Looking for Italian-style recipe made usingmushrooms? Then check out this cheesy turkey sausage and mushroom lasagna - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 10

Number Of Ingredients 11

1 lb Italian turkey sausage, casings removed
1 jar (26 oz) basil-and-tomato pasta sauce
2 jars (4.5 oz each) sliced mushrooms, drained
1 container (32 oz) reduced-fat ricotta cheese
1 egg, slightly beaten
2 tablespoons parsley flakes
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
10 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
  • In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
  • In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
  • Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Fiber 2 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg

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

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