Photo: Turkey and Spinach Lasagna Recipe
Ingredients
- 12 whole-wheat lasagna noodles
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 chopped red pepper
- 1 pound ground turkey breast, white meat only
- 1/2 pound hot Italian turkey sausage
- 1 teaspoon red pepper flakes
- 2 teaspoons chopped garlic
- 1 teaspoon Essence, recipe follows
- 3 1/2 cups prepared marinara sauce
- 3 cups shredded part-skim mozzarella cheese, divided
- 2 cups part skim ricotta
- 2 cups thawed and drained chopped frozen spinach
- 1/4 cup grated Romano
- 2 egg whites
- 1/2 cup chopped basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F.
In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
Let lasagna stand 10 to 15 minutes before serving.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 27 reviews
By Carolinesandrew
on July 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Sooo good! And you feel good because it's turkey- but after this- who needs beef? If you're considering it I would definitely say it's worth a try!
By colorartist63_1...
Rockford, 52
on March 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This had good flavor. But I found it to be too dry. I would use at least 2 to 2/12 cups of sauce instead of 1 1/2 cups. I will use this recipe again, just sauce it up a lil' more ;
By BeckysHobby
Ft Lauderdale, FL
on November 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This healthy lasagna is a real winner in all respects - and everyone loves it. Followed some of the reviewers tips (replaced sausage w/shrooms, added carrots, used fresh spinach and here's the scoop: this recipe is totally flexible to your faves and edits, but is simply delicious as written. Try it - Everyone will like it!
Read all 27 reviews