Best 8 Spicy Turkey Lasagna Recipes

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THE BEST HEALTHY TURKEY LASAGNA YOU'LL EVER EAT



The Best Healthy Turkey Lasagna You'll Ever Eat image

The BEST turkey lasagna ever. This healthy turkey lasagna recipe is made with a homemade tomato basil sauce packed with fresh herbs & Italian spices, lean ground turkey, mozzarella, creamy ricotta and a touch of parmesan. Perfect for serving crowds, family-style dinners, or freezing for later!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Italian     Pasta

Time 1h30m

Number Of Ingredients 33

For the sauce:
1 teaspoon olive oil
1 pound 94% lean ground turkey (or use ground turkey sausage for even more flavor!)
1 white onion, finely diced
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 tablespoon pure maple syrup
1/2 cup water
1/4 cup julienned fresh basil
2 teaspoons italian seasoning
2 teaspoons dried oregano
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 teaspoon salt, plus more to taste
Freshly ground black pepper
For the lasagna noodles:
10 whole wheat or gluten free lasagna noodles
For the ricotta mixture:
1 (15 ounce) container part skim ricotta
1 egg
1/4 cup torn or diced fresh basil
1/2 teaspoon salt
Freshly ground black pepper
For the layers:
1/4 cup packed fresh basil, diced
16 ounce fresh whole milk mozzarella, cut into thin slices
1/2 cup grated parmesan cheese
To garnish:
1/4 cup grated parmesan
Fresh basil

Steps:

  • Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs & spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.
  • Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
  • While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.
  • Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
  • To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top, 4 vertical and 1 horizontal. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.
  • Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 31.4 g, Protein 28.8 g, Fat 16.4 g, SaturatedFat 6.8 g, Fiber 4.9 g, Sugar 6.9 g

TURKEY LASAGNA



Turkey Lasagna image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

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 of the 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, remaining 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 1/3 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.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS



White Lasagna with Spicy Turkey Sausage and 'Shrooms image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

3 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
3/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 pounds bulk spicy Italian turkey sausage
3/4 cup sliced button mushrooms
Kosher salt and freshly ground black pepper
2 teaspoons granulated garlic
15 ounces whole milk ricotta
1 large egg
1 cup finely grated Parmesan
Coarse salt
1 package no-boil lasagna noodles
2 small zucchini, finely sliced on the bias (2- to 3-inch pieces)
8 ounces shredded mozzarella
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
  • For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
  • In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
  • Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE



Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce image

Categories     Pasta     Tomato     turkey     Bake     Back to School     Parmesan     Ricotta     Spinach     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 1/4 pounds hot Italian turkey sausages, casings removed
Spicy Tomato Sauce
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 3/4 cups grated Parmesan cheese
2 large eggs
3 tablespoons whipping cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 uncooked lasagna noodles
3 cups shredded provolone cheese (about 12 ounces)

Steps:

  • Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
  • Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
  • Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
  • Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

SPICY TURKEY LASAGNA



Spicy Turkey Lasagna image

I got this recipe from my aunt. It is a little time consuming, but we just love it! I hope you do, as well!

Provided by Mellisa

Categories     One Dish Meal

Time 2h45m

Yield 9-12 serving(s)

Number Of Ingredients 15

3/4 lb turkey sausage
1 tablespoon olive oil
1 garlic clove (minced)
1 cup onion (chopped)
1/2 lb fresh mushrooms (thinly sliced)
1/2 teaspoon dried oregano flakes
1 pinch fennel seed
1/2 teaspoon dried red pepper flakes
1/4 cup fresh Italian parsley (coarsely chopped)
4 ounces tomato paste
2 (14 ounce) cans Italian-style diced tomatoes (drained)
1 lb lasagna noodle
1/2 lb fresh shredded parmesan cheese
1/2 lb shredded mozzarella cheese
1 lb small curd cottage cheese

Steps:

  • Put olive oil and sausage in large pot and brown the meat.
  • Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
  • Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
  • While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
  • Preheat oven to 350°F.
  • Spread thin layer of sauce on the bottom of a 13x9-inch non-stick baking dish.
  • Lay 3 noodles evenly over the sauce.
  • Spread about half of the cottage cheese onto the noodles.
  • Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
  • Spread another thin layer of sauce.
  • Repeat steps 8-11.
  • Lay 3 more noodles evenly over the sauce.
  • Spread out the rest of the remaining sauce.
  • Sprinkle the rest of the parmesan and mozzarella.
  • Bake, covered with aluminum foil, for about 45 minutes.
  • Uncover, and continue to bake for 15 more minutes.
  • Allow to cool for 10 minutes before cutting into squares.

Nutrition Facts : Calories 572.6, Fat 24.4, SaturatedFat 12.5, Cholesterol 72, Sodium 1262.2, Carbohydrate 52.2, Fiber 4, Sugar 7.6, Protein 36.2

LASAGNA WITH TURKEY SAUSAGE BOLOGNESE



Lasagna with Turkey Sausage Bolognese image

Provided by Rozanne Gold

Categories     Pasta     Tomato     High Fiber     Dinner     Casserole/Gratin     Mozzarella     Ricotta     Poultry Sausage     Winter     Family Reunion     Party     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups chopped onions
1/2 cup diced carrot
1 tablespoon fennel seeds, crushed in spice mill or in mortar with pestle
1 pound spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 tablespoons chopped fresh oregano
1 15-ounce container whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 ounces)
1 1/4 cups freshly grated Parmesan cheese, divided
16 6 1/2 x 3 1/4-inch no-boil lasagna noodles

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
  • Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
  • Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
  • Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
  • Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

TURKEY LASAGNA



Turkey Lasagna image

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 pound sliced fresh mushrooms
2 pounds freshly ground turkey meat
1/2 cup finely chopped onions
2 tablespoons finely chopped garlic
1/2 cup dry red wine
1 can (28 ounces) imported crushed tomatoes
2 tablespoons chopped fresh basil or 2 tablespoons fresh parsley
1 tablespoon freshly chopped oregano or 1 teaspoon dried
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper to taste
12 lasagna strips
Oil for baking dish
2 cups ricotta cheese
1/4 cup hot milk
1/2 cup freshly grated parmesan cheese
2 tablespoons melted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Heat the olive oil in a nonstick skillet and add the mushrooms. Cook over high heat until mushrooms start to brown. Add the turkey meat and cook over high heat until lightly browned. Add the onions and garlic; stir and add the wine. Bring to a boil over high heat. Cook until the wine has evaporated. Add the tomatoes, basil, oregano, pepper flakes and salt and pepper. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, bring a large quantity of salted water to a boil. Add the lasagna strips one at a time. Cook until tender. Cooking time will vary according to brand. Add 2 cups of cold water to cool. Drain, spread the strips one at a time on a damp cloth.
  • Lightly grease a two-quart oblong baking dish. Add a layer of lasagna.
  • Beat the ricotta with the warm milk to make it spreadable. Spread about a third of the ricotta over the lasagna. Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
  • Continue making layers but end up with a layer of lasagna. Sprinkle with the remaining parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1190 milligrams, Sugar 9 grams, TransFat 0 grams

SPICY TURKEY LASAGNA FOR THE CROCK POT



Spicy Turkey Lasagna for the Crock Pot image

You'll need an oval 5 1/2 quart crock pot for this. Adjust the red pepper flakes according to your taste.

Provided by SweetySJD

Categories     One Dish Meal

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
15 ounces ricotta cheese
2 cups Italian cheese blend, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
12 lasagna noodles, uncooked, broken in half
1 (26 ounce) jar chunky garden combination pasta sauce
1/2 cup water
parmesan cheese, grated (optional)

Steps:

  • In a skillet over medium-high heat, brown turkey, breaking up clumps, until no longer pink.
  • Add oregano, salt and red pepper flakes. Remove from heat.
  • In a bowl mix the ricotta, cheese blend and spinach.
  • In crock pot, layer half the noodles, overlap as necessary.
  • Spoon on half the meat mixture and cover with half the sauce and half the water.
  • Spread half the cheese blend on top.
  • Repeat layering.
  • Cook on low heat about 4 1/2 hours.
  • Sprinkle with parmesan cheese to serve.

Nutrition Facts : Calories 320.6, Fat 12.7, SaturatedFat 6.1, Cholesterol 73.1, Sodium 276.1, Carbohydrate 29.1, Fiber 2.4, Sugar 1.1, Protein 22.2

Tips:

  • Choosing the Right Turkey: Opt for ground turkey that has a lean-to-fat ratio of 93:7 or 90:10. This ensures a balanced texture and flavor.
  • Enhancing Turkey Flavor: Before cooking the turkey, season it with a blend of garlic powder, onion powder, paprika, dried oregano, salt, and pepper. This adds depth and richness to the overall dish.
  • Using Fresh Herbs: Incorporate fresh herbs like basil, thyme, and oregano into the ricotta cheese mixture. These herbs elevate the flavor profile of the lasagna.
  • Layering Technique: When assembling the lasagna, alternate between sheets of pasta, turkey mixture, ricotta mixture, and mozzarella cheese. This creates distinct layers that enhance the overall texture and flavor.
  • Baking Time and Temperature: Bake the lasagna at 375°F (190°C) for 45-50 minutes. Cover it with foil for the first 30 minutes to prevent the cheese from over-browning. Uncover for the remaining time to achieve a golden-brown crust.
  • Resting Before Slicing: Allow the lasagna to rest for at least 10 minutes before slicing. This allows the flavors to meld and the lasagna to set properly, resulting in cleaner cuts and a more cohesive dish.

Conclusion:

Spicy Turkey Lasagna is a delectable dish that combines the savory flavors of ground turkey, spicy marinara sauce, and a creamy ricotta-mozzarella cheese filling. With its layers of tender pasta, flavorful meat, and melted cheese, this lasagna is sure to be a hit at any gathering. Whether you're looking for a hearty family meal or a dish to impress your guests, this Spicy Turkey Lasagna is guaranteed to satisfy. Enjoy the perfect balance of flavors and textures in every bite!

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