Best Turkey Mushroom Lasagna Recipes

SPINACH, TURKEY, AND MUSHROOM LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Combine onion and garlic in a large skillet over medium-high heat. Cook and stir until onion is just translucent, about 5 minutes. Add turkey and cook until no longer pink, 5 to 7 minutes. Add mushrooms and season with salt and pepper; cook until softened, about 6 minutes. Remove from heat and allow to cool.
• Wrap thawed spinach in a clean dish towel. Wring the spinach over a bowl to remove as much water as possible. Stir spinach, ricotta cheese, heavy cream, lemon zest, Italian seasoning, and nutmeg together in a separate bowl.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of a 9x13-inch baking dish with 3 tablespoons spaghetti sauce. Layer 4 cooked lasagna noodles, 1/2 the spinach mixture, 1/2 the turkey mixture, 1/3 of the Asiago cheese, a third of the Cheddar cheese, and 3/4 cup spaghetti sauce on top. Layer 4 more noodles, the remaining spinach and turkey mixtures, another 1/3 of the Asiago cheese, another 1/3 of the Cheddar cheese, and another 3/4 cup spaghetti sauce. Top with the remaining 4 lasagna noodles, spaghetti sauce, Asiago cheese, and Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and increase oven temperature to 425 degrees F (220 degrees C). Continue baking until crust is golden, about 15 minutes more.

TURKEY AND MUSHROOM LASAGNA WITH WHITE SAUCE

Steps:

• directions Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Add the turkey and 1/2 teaspoon salt and cook, breaking up the turkey with the back of a spoon, until no longer pink, about 5 minutes. Remove from the heat. Let cool slightly. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. To prepare the sauce, heat the remaining 2 tablespoons of oil in a medium saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk and the remaining 1/4 teaspoon salt and bring to a boil. Reduce the heat and cook, whisking constantly, until the sauce thickens, about 5 minutes. Remove from the heat. To assemble, spread 1/2 cup of the sauce in the baking dish. Arrange one-third of the lasagna noodles over the sauce. Spoon half of the turkey mixture over noodles; top with half of the cheese and one-third of the sauce. Repeat layering once with the lasagna noodles, turkey mixture, cheese and sauce. Top with the remaining lasagna noodles and the remaining sauce. Place the parsley leaves, if using, randomly on top of the sauce. Bake, loosely covered with a tent of foil, 35 minutes. Uncover and continue to bake until the mixture is bubbly around the edges and the topping is lightly browned, about 15 minutes longer. Let stand 10 minutes before slicing. Recipe reprinted by permission of Cooking.com. All rights reserved. RecID 13795 Get Cooking: http://www.cooking.com/recipes-and-more/recipes/turkey-mushroom-lasagna-white-sauce-recipe?CCAID=cknwrdne04980at&s=s2016153104s&mid=2079002&rid=2016153104#ixzz3P1ooE2oL

BAB'S TURKEY MUSHROOM LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a large baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
• Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
• Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
• Drain lasagna noodles.
• Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
• Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
• Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
• Pour remaining marinara sauce over lasagna rolls.
• Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
• Continue baking until cheese is melted, about 5 minutes more.

TURKEY SAUSAGE AND MUSHROOM LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
• In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
• In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
• Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.

TURKEY-MUSHROOM LASAGNA

Steps:

• Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
• Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
• Stir together the ricotta cheese and next 4 ingredients until blended.
• Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
• Bake, covered, at 375° for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.