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Emeril's Turkey Lasagna (Emeril Lagasse) Recipe

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Emeril's Turkey Lasagna (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
582
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine the ricotta, provolone, mozzarella, romano, egg, milk, basil, garlic, and olive oil. Mix well. Season with salt and pepper.
  3. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of a deep 13 by 9-inch pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour.
  4. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.
  5. Turkey Sausage Red Gravy:
  6. 2 tablespoons olive oil
  7. 2 pounds turkey sausage
  8. Salt
  9. Freshly ground black pepper
  10. 2 cups finely chopped onions
  11. 1/2 cup finely chopped celery
  12. 1/2 cup finely chopped carrot
  13. 2 tablespoons chopped garlic
  14. 2 (28-ounce) cans peeled, seeded and chopped tomatoes
  15. 1 small can tomato paste
  16. 3 cups water
  17. 2 sprigs fresh thyme
  18. 2 bay leaves
  19. 2 teaspoons dried oregano
  20. 2 teaspoons dried basil
  21. Pinch crushed red pepper
  22. 2 ounces grated Parmigiano-Reggiano
  23. In a large nonreactive saucepan over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.
  24. Yield: about 1 1/2 to 2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.93 Kcal (2436 kJ)
Calories from fat 339.91 Kcal
% Daily Value*
Total Fat 37.77g 58%
Cholesterol 186.39mg 62%
Sodium 1324.99mg 55%
Potassium 181.88mg 4%
Total Carbs 13.46g 4%
Sugars 2.37g 9%
Dietary Fiber 0.84g 3%
Protein 46.52g 93%
Vitamin C 0.3mg 1%
Iron 0.7mg 4%
Calcium 930mg 93%
Amount Per 100 g
Calories 248.05 Kcal (1039 kJ)
Calories from fat 144.89 Kcal
% Daily Value*
Total Fat 16.1g 58%
Cholesterol 79.45mg 62%
Sodium 564.78mg 55%
Potassium 77.53mg 4%
Total Carbs 5.74g 4%
Sugars 1.01g 9%
Dietary Fiber 0.36g 3%
Protein 19.83g 93%
Vitamin C 0.1mg 1%
Iron 0.3mg 4%
Calcium 396.4mg 93%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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