Turkey and Vegetable Lasagna – Pampered Chef Grater Winner Recipe

Courtesy of Cooking With Coley

As promised, here’s Nicole’s – the Pampered Chef grater winner – very own recipe.  I thought I couldn’t enjoy any lasagna except mine, and wow – was I wrong!

This is healthy (ground turkey, spinach, mushrooms!) and very, very good.  So good I had to have leftovers for breakfast this morning  😉

Just like Nicole, I use a lot of basil.  I only had dried, so when I can get my hands on some fresh I will remake this; I have a feeling that will make it even better.  Make this soon; you will love it.

What you’ll need:

  • ·      Whole wheat lasagna noodles (homemade or store bought)
  • ·      Reduced fat ricotta
  • ·      Fresh spinach – I bag is more than enough
  • ·      Fresh sliced mushrooms (about 2 cups)
  • ·      Fresh wedge of Pecorino Romano cheese
  • ·      Grated Pecorino Romano cheese
  • ·      Brick of fresh mozzarella
  • ·      Turkey meatballs mashed (this adds a lot of extra time and effort, so you can cook ground turkey and add garlic, grated Pecorino Romano, parsley, salt and pepper instead)
  • ·      Marinara sauce  – (A side note from Dixie – I made my marinara with crushed San Marzano tomatoes, salt, some oregano and red wine)
  • ·      Basil handful (optional—use a lot of basil in my sauce, so I don’t need to add it)
  • ·      2 clove garlic minced (optional—I use a lot of garlic in my meatballs and sauce, so I don’t need to add it)
  • ·      Extra virgin olive oil (EVOO)
  • ·      Salt and pepper

Procedure:

For Ricotta Note unlike most recipes, I don’t use egg.  I don’t think it’s necessary

  • ·      Add grated Pecorino Romano, salt, pepper to taste and chopped spinach and mix
  • ·      The spinach cooks down, so it’s OK to use a lot

For Mushrooms

  • ·      Sautee mushrooms in EVOO, season with salt and pepper (add minced garlic here if you choose to)

Layering the lasagna

  • ·      Cook lasagna noodles according to the box instructions, let cool (lie each noodle flat on wax paper); be careful not to over cook and handle with care so the noodles don’t break
  • ·      Lightly cover the bottom of the lasagna with sauce (this keeps the noodles from sticking)
  • ·      Layer bottom of pan with noodles (cut noodles with a knife either length or width-wise to ensure they cover the entire bottom)
  • ·      Top with a layer of ricotta mixture, press it down lightly with a fork; be sure all noodles are covered
  • ·      Top ricotta with mashed meatballs; make sure all ricotta is covered
  • ·      Top meatballs with mushrooms; unlike ricotta and you can sprinkle these on and not use quite as many (add basil here if needed
  • ·      Sprinkle with shredded mozzarella
  • ·      Lightly spoon on sauce over that layer
  • ·      Top with noodles, use same sizes you used for the bottom layer 
  • Repeat ricotta through sauce layers until you reach top of pan
  • ·      Cover top layer of noodles with sauce and fresh shredded mozzarella
  • ·      Bake at 350 degrees for 30 minutes (if you bake it frozen or cold, you’ll need to cook for longer)
  • ·      Top each piece with fresh shredded Pecorino Romano and serve!

 

 

Thanks Nicole! 

~Dixie Chik~

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4 Comments:

  1. Christmas Eve was always my favorite growing up! We would go to 5:00 mass-the only time I ever liked going to church-and then come back to my parent’s house for an “appetizers only” party. My dad would make his famous pizza bread. We gorged on many different dips and other fun foods and just enjoyed each other’s organization. This year will likely be my 1st time hosting it and I can’t wait. Oh, and we also had Christmas Eve pajamas!

  2. I love lasagna but it is typically such a heavy dish. This looks like a great healthier variation! I am bookmarking this to try this week. Thanks!
    Annie recently posted..Rosemary Apple Pandowdy and Some Random Musings

  3. Mmm! I think you nailed it! Looks warm, hearty, and delicious! I wouldn’t mind lasagna for breakfast either. 🙂

  4. First off, I would just like to say that I love your plates. Second off, I love the recipe! Thirdly, have a great weekend! 🙂

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