OOH - LA - LA LASAGNA
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
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!
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
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
LA-LA-LA-LA-LASAGNA
Who wouldn't want to sing when they learn they can eat 1/2 a pan of this lasagna and still stay on their diet. Even if you make this recipe with low-fat or light ricotta cheese, each serving of lasagna will have 253 calories, 6.5g fat, and a POINTS® value of 5*. Not bad at all! Courtesy of Hungry Girl!
Provided by dojemi
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet.
- Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
- Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
- Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
- Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes.
- Stir mushrooms into ricotta mixture and set aside.
- Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
- Spray a large loaf pan (about 9" X 5") with nonstick spray.
- Pour 1/4 cup tomatoes evenly into the bottom of the pan.
- Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes.
- Top with 1 eggplant slice.
- Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
- Evenly top with mozzarella and grated topping.
- Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
- Serving Size: 1/2 of lasagna.
- Calories: 238.
- Fat: 4g.
- Sodium: 845mg.
- Carbs: 31.5g.
- Fiber: 5g.
- Sugars: 10g.
- Protein: 17.5g.
- POINTS® value 4*.
Nutrition Facts : Calories 178.9, Fat 5.3, SaturatedFat 3, Cholesterol 18.1, Sodium 783.3, Carbohydrate 23.7, Fiber 10, Sugar 11.3, Protein 13.2
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