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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
46
Count
Nutrition
640
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the 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. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.
  2. HOMEMADE SPICY TURKEY SAUSAGE
  3. Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.
  4. Yield: about 2 3/4 pounds
  5. TURKEY SAUSAGE RED GRAVY
  6. 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 stock 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 or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.
  7. Yield: about 1 1/2 to 2 quarts
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 640.45 Kcal (2681 kJ)
Calories from fat 317.88 Kcal
% Daily Value*
Total Fat 35.32g 54%
Cholesterol 216.9mg 72%
Sodium 2460.86mg 103%
Potassium 968.65mg 21%
Total Carbs 21.27g 7%
Sugars 5.32g 21%
Dietary Fiber 3.79g 15%
Protein 59.71g 119%
Vitamin C 10.8mg 18%
Vitamin A 0.1mg 4%
Iron 5mg 28%
Calcium 707.9mg 71%
Amount Per 100 g
Calories 138.69 Kcal (581 kJ)
Calories from fat 68.84 Kcal
% Daily Value*
Total Fat 7.65g 54%
Cholesterol 46.97mg 72%
Sodium 532.9mg 103%
Potassium 209.76mg 21%
Total Carbs 4.61g 7%
Sugars 1.15g 21%
Dietary Fiber 0.82g 15%
Protein 12.93g 119%
Vitamin C 2.3mg 18%
Iron 1.1mg 28%
Calcium 153.3mg 71%

* 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

  • 15
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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