Turkeymushroomlasagna Recipes

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TURKEY, MUSHROOM & SPINACH LASAGNA



Turkey, Mushroom & Spinach Lasagna image

Combined with all of the other filling ingredients, you won't miss the fat in the ricotta. Don't be tempted to go fat free for the mozzarella though - it won't melt properly and the flavor will seem off. On the other hand, don't use full-fat mozzarella either, or you'll be left with pools of grease on top of the lasagna.

Provided by Lauren Keating

Time 1h50m

Number Of Ingredients 16

1 pound extra-lean Ground Turkey
1/2 teaspoon Fennel Seeds
1/4 teaspoon Garlic Powder
Salt and Pepper
2 teaspoons Olive Oil
1 Onion (chopped)
2 cloves Garlic (chopped)
1 package (about 8 ounces Crimini Mushrooms, sliced)
4 cups Baby Spinach
4 cups Marinara Sauce (I like Casa Visco, get the 32 ounce jar)
4 ounces Turkey Pepperoni (chopped)
1 teaspoon Crushed Red Pepper Flakes
12 no-boil Lasagna Noodles (from a 9-ounce box)
15 ounces Fat Free Ricotta
1 cup shredded Part Skim Mozzarella
Fresh Basil

Steps:

  • Preheat oven to 375F. Spray a 9x13 inch baking dish with cooking spray.
  • Mix the ground turkey, fennel, garlic powder, and salt and pepper. Add to a large skillet set over medium-high heat. Cook, stirring frequently until no longer pink. Transfer to a bowl.
  • Add oil to the skillet. When the oil is hot, add the onion and garlic. Cook, stirring, until the onion is soft - about 5 minutes. Add the mushrooms and cook another 5 minutes. Add the spinach and cook, stirring, until wilted - about 2 minutes. Stir in the turkey.
  • Spread 1 cup of sauce in the bottom of the prepared baking dish. Cover with 4 lasagna noodles, overlapping as needed. Layer half of the filling on top of the noodle, then layer with half the ricotta. Top with 1 cup of sauce, half the pepperoni, and a sprinkle of red pepper flakes. Add another layer of noodles and repeat the filling, ricotta, and sauce layers. Top with remaining noodles and sauce. Sprinkle with mozzarella and basil.
  • Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes, or until noodles are soft and mozzarella has browned. Remove from oven and let sit for 10 minutes before slicing.

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

TURKEY-MUSHROOM LASAGNA



Turkey-Mushroom Lasagna image

Make and share this Turkey-Mushroom Lasagna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb Italian turkey sausage
1 (26 ounce) can tomato and basil pasta sauce (Barilla Tomato & Basil Sauce)
1 (8 ounce) can canned mushroom slices, drained
1 (32 ounce) container low-fat ricotta cheese
1 large egg, beaten
2 tablespoons dried parsley flakes
1 tablespoon grated parmesan cheese
1/4 teaspoon salt (to taste)
10 lasagna noodles, uncooked
4 cups shredded mozzarella cheese

Steps:

  • Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
  • Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
  • Stir together the ricotta cheese and next 4 ingredients until blended.
  • Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
  • Bake, covered, at 375° for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.

Nutrition Facts : Calories 383.3, Fat 18.8, SaturatedFat 9.7, Cholesterol 101.3, Sodium 1092.1, Carbohydrate 26.8, Fiber 2.2, Sugar 3.6, Protein 26.3

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

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

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