Turkey Veggie Lasagna Recipes

VEGGIE-LOADED TURKEY LASAGNA

Steps:

• Preheat oven to 375℉ degrees. Grease a 9-by-13 inch baking dish with oil.
• Add olive oil to a large saute pan set over medium heat. Add onion and carrot and cook until softened, about 3 minutes. Add spinach/kale, garlic, and a large pinch of salt. Cook until greens are wilted, 1 to 2 minutes.
• Add ground turkey to the pan and use the back of a spoon or spatula to break up the meat and combine the veggies and meat really well. Continue to stir and break up the meat until it is fully cooked. Add vinegar and tomatoes and simmer for 2 to 3 minutes. Taste sauce and season with additional salt and pepper as needed.
• Spread 1 ½ cups of marinara sauce in the bottom of the greased baking dish. Add a layer of lasagna noodles. Scoop half of the turkey-veggie sauce on top of the noodles and spread into an even layer. Sprinkle ½ cup cheese on top of the sauce. Make a second layer with the noodles, turkey-veggie sauce, and ½ cup cheese.
• Place a final layer of lasagna noodles on top then spread the remaining 1 ½ cups marinara sauce over the noodles. Sprinkle the remaining ½ cup cheese over the top evenly.
• Cover baking dish with foil and bake for 35 minutes. Remove the foil and broil the top of the lasagna until the cheese is golden and bubbly. Allow to cool for 20 minutes then slice into portions and serve.

TURKEY VEGGIE LASAGNA

Steps:

• Preheat oven to 350°F. Spray 13x9-inch baking dish with nonstick cooking spray.
• Heat 1 tablespoon oil in large saucepan over medium-high heat. Add turkey, kale, onion, 2 cloves garlic and ½ teaspoon salt; cook and stir about 5 minutes or until turkey is no longer pink, stirring to break up meat. Stir in tomatoes, tomato sauce and Italian seasoning; cook 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add mushrooms, zucchini and ¼ teaspoon salt; cook and stir about 5 minutes or until vegetables are tender.
• Combine ricotta, 1 cup shredded cheese, parsley, egg, remaining 1 clove garlic, ¼ teaspoon salt and black pepper in medium bowl; mix well.
• Spread ¼ cup tomato sauce mixture over bottom of prepared baking dish. Top with 3 noodles. Spread one third of ricotta mixture over noodles. Top with 1 cup shredded cheese, 1-½ cups sauce and 3 more noodles. Spread one third of ricotta mixture over noodles. Top with vegetables, 1 cup shredded cheese, 1-½ cups sauce and 3 more noodles. Spread remaining ricotta mixture over noodles; top with 1 cup shredded cheese and 1 cup sauce. For final layer, top with remaining 3 noodles and remaining sauce. Sprinkle with remaining 1 cup shredded cheese. Cover loosely with greased foil.
• Bake 40 minutes or until sauce is bubbly and hot and cheese is melted, removing foil after 30 minutes. Let stand 10 minutes before serving.

TURKEY AND SPINACH VEGGIE LASAGNA

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes. In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

TURKEY LASAGNA

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.

TURKEY VEGGIE LASAGNA

Steps:

• Prepare vegetables In a deep sauce pan over medium high heat, cook the ground turkey. Set aside in a bowl. In the same sauce pan over medium high heat, saute the garlic, onions, mushrooms, and bell pepper in the olive oil, black pepper, salt and red pepper flakes. Once they've sweated out a bit and become tender, add in the white wine and stir. Next, add in the eggplant. Stir and cook for 3 minutes. Add the tomato sauce, turkey, and perfect pinch seasoning and let simmer on low for 20-25 minutes, uncovered. Stir occasionally. Meanwhile, cook the lasagna noodles according to the boxes instruction. Lay the cooked lasagna noodles on foil to cool and assemble the lasagna. In a small bowl, combine the ricotta cheese, Parmesan cheese, eggs and some ground black pepper. Set aside. To assemble the lasagna, spread a layer of the spaghetti sauce on the bottom of a 13″x9″ pan Place down a layer of noodles so that the whole pan is covered. It's okay to overlap the noodles. Spread ⅓ of the ricotta mixture on the noodles. Top the ricotta mixture with ⅓ of the mozzarella cheese. Spoon ⅓ of the sauce over the mozzarella and repeat with the noodles, then the ricotta, then the mozzarella, then the sauce. Then, layer the last of the noodles, ricotta, mozzarella, and sauce. Top with some more cheese. Bake for about 30 minutes covered with foil and then another 10 minutes until the cheese is nice and melted and slightly brown.

TURKEY LASAGNA

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.

TURKEY AND VEGGIE LASAGNA

Steps:

• In 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat. Add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes). Set aside.
• In 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended. Cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
• While sauce is being created, preheat oven to 375 degrees F.
• Pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
• Top evenly with half of spinach, half of turkey then 1/2 cup sauce. Sprinkle with 1/4 cup Parmesan.
• Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
• Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup Parmesan.
• Arrange remaining noodles on top. Spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
• Cover baking dish with aluminum foil, sprayed with non-stick baking spray side down. Bake lasagna 30 minutes.
• Remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes). Let stand 15 minutes for easier serving.