BAREFOOT CONTESSA TURKEY LASAGNA RECIPE
This turkey lasagna recipe comes to us from the mind and the kitchen of the Barefoot Contessa. It's healthy and it's tasty.
Provided by Matt R.
Categories Food Network
Time 1h20m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400. Heat the olive oil in a large (10 to 12-inch) skillet. Mix in the onion and cook for five minutes over medium-low heat, until translucent. Add the garlic and cook for another minute. Now the sausage and cook over medium-low heat, breaking it up with a fork, for about eight to 10 minutes, or until no longer pink. Put in the tomatoes, tomato paste, two 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. Meanwhile ... fill a separate bowl with very hot tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In another, medium bowl, combine the ricotta, goat cheese, a cup of Parmesan, the egg, the remaining two tablespoons of parsley, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Ladle in a third of the sauce into a 9 X12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one-third of the sauce. Mix in the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until the sauce is bubbling.
Nutrition Facts : ServingSize 1 serving, Calories 649 calories, Fat 30 g, Carbohydrate 49 g, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 911 mg, Sugar 4 g
LASAGNA WITH TURKEY SAUSAGE
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 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, 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 third 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.
BAREFOOT CONTESSA'S LASAGNA
Make and share this Barefoot Contessa's Lasagna recipe from Food.com.
Provided by cookinginmarin
Categories One Dish Meal
Time 1h
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 16
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, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
- 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 ½ teaspoon salt, and ¼ 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 ¼ cup of Parmesan.
- Bake for 30 minutes, until the sauce is bubbling.
TURKEY LASAGNA
Make and share this Turkey Lasagna recipe from Food.com.
Provided by KathyP53
Categories European
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Heat olive oil in large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 more minute. Add sausage and cook over medium-low heat, breaking up with fork, until no longer pink, 8-10 minutes. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon of pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.
- Meanwhile, fill a large bowl with hottest tap water. Add lasagna noodles and allow to sit in water for 20 minutes. Drain.
- In medium bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespooons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 sauce into 9 x 13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the pasta, half mozzarella, half ricotta, and one 1/3 of sauce. Add rest of pasta, mozzarella, ricotta, finally sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until sauce is bubbling.
Nutrition Facts : Calories 709.8, Fat 39.9, SaturatedFat 18, Cholesterol 163.1, Sodium 2195.5, Carbohydrate 42.8, Fiber 5, Sugar 8.2, Protein 46.8
TURKEY LASAGNA
From the David Kirsch Ultimate NY Body Plan: "I know what you're thinking, pasta on the Plan? That will NEVER do at the Madison Square Club. Try this and you'll never place another penne in your mouth! Either as a snack or for lunch with a nice tossed green salad, this dish is quite a dish!" David Kirsch
Provided by Razzlledazzlle
Categories Low Cholesterol
Time 45m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees, Farenheit.
- Lightly coat a nonstick cookie sheet with nonfat vegetable cooking spray. Place eggplant and zucchini slices on the sheet and cover with foil and bake for about 15 minutes or until slices are soft. Remove from oven and set aside.
- Heat a skillet over medium-high heat and coat with nonfat vegetable cooking spray. Place ground turkey, coriander, black pepper and cayenne pepper in the skillet and sautee until brown, approximately 3 to 4 minutes.
- Lasagna Assembly:.
- Lightly spray an oven proof baking dish with nonfat vegetable cooking spray. Alternate layers of baked eggplant, ground turkey, baked zucchini. Top with marinara sauce. Repeat the process if necessary.
- Place in oven and bake for 15 minutes or until heated through.
- Garnish: Top with chopped fresh basil.
Nutrition Facts : Calories 318.7, Fat 5.2, SaturatedFat 1.4, Cholesterol 72.9, Sodium 595.7, Carbohydrate 36, Fiber 13.1, Sugar 19.2, Protein 34.1
TURKEY LASAGNA ( BAREFOOT CONTESSA ) RECIPE - (4/5)
Provided by á-3979
Number Of Ingredients 14
Steps:
- preheat oven to 400 Heat the olive oil add the onion and cook for 5 min over med. low heat, until translucent. Add the garlic and cook for 1 min more. Add the sausage and cook breaking it up for 10 min, or till no longerpink. Add tomatoes, pasted, 2 Tbl parsley, the basil, 1 tsp salt, 1/2 tsp pepper. Simmer uncovered, 15-20 min or until thickened. In a med. bowl, combine ricotta, goat cheese, 1 cup parmesan, egg, and remaining parsley. Ladle 13 sauce into pan then add layers as follows, pasta, mozzarella, ricotta, sauce. End with sauce, sprinke with parmesan. Bake 30 min, until bubbling.
LASAGNA WITH TURKEY SAUSAGE
This is the Barefoot Contessa's recipe from her Family Style cookbook, changing the wording slightly. It's posted in response to a request for it. I haven't tried it yet.
Provided by PanNan
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400.
- Heat olive oil in large skillet.
- Add onion and cook 5 minutes over med-low heat until translucent.
- Add garlic and cook 1 minute.
- Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat.
- Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper.
- Simmer, uncovered for 15- 20 min until thickened.
- Meanwhile, fill a large bowl with very hot tap water.
- Add the noodles and allow to sit in the water 20 min.
- Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper.
- Set aside.
- Ladle 1/3 of the sauce into a 9 X 12 X 2" baking dish, spreading the sauce over the bottom.
- Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce.
- Repeat with the remaining ingredients in the same order.
- Sprinkle with 1/4 cup Parmesan cheese.
- Bake 30 minutes, until sauce is bubbling.
- Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.
Nutrition Facts : Calories 692, Fat 40.6, SaturatedFat 18.5, Cholesterol 168.6, Sodium 1677.3, Carbohydrate 35.5, Fiber 3, Sugar 8.2, Protein 46.5
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