Lasagna with Turkey Sausage

The recipe Lasagna with Turkey Sausage could satisfy your Mediterranean craving in around 1 hour and 55 minutes. For $3.55 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This main course has 704 calories, 46g of protein, and 38g of fat per serving. This recipe serves 8. A couple people made this recipe, and 22 would say it hit the spot. It is brought to you by Foodnetwork. If you have fresh basil leaves, ricotta cheese, kosher salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 90%, this dish is amazing. If you like this recipe, you might also like recipes such as Turkey Sausage Lasagna, Turkey Sausage and Mushroom Lasagna, and Spinach and Turkey Sausage Lasagna.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 95 minutes

 

Ingredients:

Freshly ground black pepper

1 (28-ounce) can crushed tomatoes in tomato puree

1 extra-large egg, lightly beaten

1/2 cup chopped fresh basil leaves

1/4 cup chopped fresh flat-leaf parsley, divided

1 pound fresh mozzarella, thinly sliced

2 garlic cloves, minced

3 to 4 ounces creamy goat cheese, crumbled

1 1/2 pounds sweet Italian turkey sausage, casings removed

Kosher salt

1/2 pound lasagna noodles

2 tablespoons olive oil

1 cup grated Parmesan, plus 1/4 cup for sprinkling

15 ounces ricotta cheese

1 (6-ounce) can tomato paste

1 cup chopped yellow onion (1 onion)

Equipment:

oven

frying pan

bowl

baking pan

ladle

Cooking instruction summary:

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 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, 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 third 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.

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large (10 to 12-inch) skillet.

3. Add the onion and cook for 5 minutes over medium-low heat, until translucent.

4. Add the garlic and cook for 1 more minute.

5. 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.

6. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

7. Meanwhile, fill a large bowl with the hottest tap water.

8. Add the noodles and allow them to sit in the water for 20 minutes.

9. Drain.

10. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

11. 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 third of the sauce.

12. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan.

13. Bake for 30 minutes, until the sauce is bubbling.


Nutrition Information:

Quickview
702k Calories
46g Protein
37g Total Fat
46g Carbs
46% Health Score
Limit These
Calories
702k
35%

Fat
37g
58%

  Saturated Fat
19g
120%

Carbohydrates
46g
15%

  Sugar
15g
17%

Cholesterol
156mg
52%

Sodium
1938mg
84%

Get Enough Of These
Protein
46g
92%

Vitamin C
139mg
169%

Selenium
61µg
88%

Vitamin A
4095IU
82%

Phosphorus
701mg
70%

Iron
11mg
66%

Calcium
644mg
64%

Vitamin K
52µg
50%

Vitamin B6
0.91mg
45%

Vitamin B2
0.7mg
41%

Zinc
5mg
38%

Manganese
0.74mg
37%

Vitamin B12
2µg
35%

Vitamin B3
6mg
32%

Potassium
1064mg
30%

Copper
0.57mg
29%

Vitamin E
4mg
28%

Magnesium
103mg
26%

Fiber
6g
26%

Folate
85µg
21%

Vitamin B5
1mg
18%

Vitamin B1
0.27mg
18%

Vitamin D
0.58µg
4%

covered percent of daily need
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Related Videos:

Cooking Light: How to Make Turkey Sausage Spinach Lasagna - CookwithApril

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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