Turkey and Spinach Lasagna

Recipe courtesy Food Network
Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr 15 min
YIELD: 12 servings


  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
    • 12 whole-wheat lasagna noodles
    • 1 tablespoon olive oil
    • 1/2 cup chopped onion
    • 1 chopped red pepper
    • 1 pound ground turkey breast, white meat only
    • 1/2 pound hot Italian turkey sausage
    • 1 teaspoon red pepper flakes
    • 2 teaspoons chopped garlic
    • 1 teaspoon Essence, recipe follows
    • 3 1/2 cups prepared marinara sauce
    • 3 cups shredded part-skim mozzarella cheese, divided
    • 2 cups part skim ricotta
    • 2 cups thawed and drained chopped frozen spinach
    • 1/4 cup grated Romano
    • 2 egg whites
    • 1/2 cup chopped basil leaves
    • 1/4 cup chopped fresh parsley leaves
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon salt
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        Preheat oven to 350 degrees F.

        In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.

        Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.

        In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.

        Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.

        Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.

        Let lasagna stand 10 to 15 minutes before serving.

        Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

        Combine all ingredients thoroughly.

        Yield: 2/3 cup

        Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993


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