Turkey-Moo Preview

Posted Fri, 01/13/12


The following recipe will be included in the upcoming new cookbook for Food Fare:


Food Fare Recipes: Turkey-Moo Lasagna


Turkey-Moo Lasagna

1 LB ground turkey

1/2 LB lean ground beef

1 TBS minced garlic

2 TBS olive oil (sub with canola oil)

2 tsp. dried basil

2 tsp. dried parsley

1/2 tsp. paprika

1 tsp. garlic pepper

1 tsp. hamburger seasoning salt

1/4 C fresh mushrooms, chopped

1/4 C sweet onion, diced

1 container (15 oz.) Part-Skim Ricotta Cheese

1/2 C Parmesan cheese (sub with Romano)

4 C Monterey Jack cheese, shredded (sub with Mozzarella)

2 eggs

Nonstick cooking spray

1 pkg. (9 oz.) lasagna pasta

1 can tomato sauce (1 LB or 13 oz.)

Salt & black pepper to taste


In a large skillet, add olive or canola oil and minced garlic over medium heat. Stir and simmer for a few minutes. Crumble in the ground beef, and then add 1 teaspoon each of the following: basil, parsley, hamburger seasoning salt, and salt and pepper to taste. Crumble the ground turkey on top of the beef mixture, and then add the following: 1 teaspoon each of basil, parsley, and garlic pepper; 1/2 teaspoon of paprika and salt and pepper to taste. Add diced onion and chopped mushrooms, and mix thoroughly with the ground beef and turkey mixtures. Cook twenty minutes over medium heat, stirring occasionally, or until meats are completely cooked. Drain the fat from the mixture in a colander; return to skillet. Add tomato sauce and 1/4 cup Parmesan cheese. Stir well, and reduce heat to simmer.


Spray a 13X9X3-inches deep baking pan with non-stick cooking spray. Preheat oven to 375-degrees F. Cook lasagna pasta according to package directions; drain and allow to cool before handling.


In a large bowl, mix ricotta cheese with 2 cups of shredded Monterey Jack cheese (reserving 2 cups of the Monterey Jack cheese for the top of the lasagna), 2 eggs and the remaining 1/4 cup of Parmesan cheese.


Spread a few ladles of the meat-sauce on the bottom of the baking dish. Layer four sheets of the lasagna noodles, then add 1/2 cup of the ricotta mixture and 1/2 cup of the meat sauce mixture, spreading evenly on top of the noodles. Repeat layers with remaining ingredients, and top with 1/2 cup Monterey Jack cheese. Cover dish with foil and bake for about 50 to 60 minutes, or until bubbly. Uncover and continue to cook for an additional five minutes, until cheese is thoroughly melted. Let cool before serving; food will be very hot.


Culinary Notes: The assembly of Turkey-Moo Lasagna takes some time – about two hours – but is well worth it in the end. Collectively, the ingredients needed for the dish may seem out of reach, but when using generic brands it balances against the amount of food produced.

I created the recipe seven years ago when living in Washington. While the ingredients are simple, the recipe does take some time to assemble. Have a free afternoon before attempting the dish!


As stated, the recipe will be included in the new cookbook coming from Food Fare. We are hoping for an early release next month, but it all depends on the editing process and book cover design. It might be March or April before the new collection is released.


And no, I'm not ready to reveal the theme of the new cookbook yet.


Stay tuned!


Blog Tags: Cookbooks


Blog Tag Tags: Cookbooks; New Recipes; Pasta  Send a comment about this blog entrySend Comment >