Tag Archives: marinara sauce

Ground Turkey Eggplant Lasagna

Mixing favorite veggies in an attempt to make a one-pot dinner resulting in our new favorite lasagna; although, I have to wonder if the new marinara sauce is to blame.

Ground Turkey and Veggie Lasagna

Ingredients:

8 0z Lasagna (half a box) noodles

One eggplant, 3/4 skin removed (potato peeler works nicely) and cubed

8 oz sliced mushrooms

Handful (about 4 oz) of spinach, roughly chopped

One jar (40 oz) of Victoria White Linen Marinara Sauce

One shallot, chopped

4 cups mozzarella cheese, divided

8 oz cottage cheese

3/4 cup Parmesan cheese, divided

Leftover chopped tomatoes (about 7 oz canned)

3 cloves garlic, minced

Salt and pepper

Olive oil

Cooking spray

Layer in Crock-Pot on High for 3 ½ hours. 

I began with browning the ground turkey in olive oil on medium-high heat with salt and pepper 1/4-½ teaspoon of each. After draining the excess fat, add chopped shallots to the pan, stir in. Add eggplant, salt and pepper (1/4-½ teaspoon). Sauté until the eggplant is translucent. 

Coat inside of Crock-Pot with cooking spray. Add ingredients from pan to pot.

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Oops, forgot to sauté the mushrooms! Into the pan they go with a little olive oil and salt and pepper until translucent!

 

I almost forgot garlic, too! Right on top of the cooked mix worked out perfectly. (photo below)

 

Minced garlic, then chopped tomatoes, sautéed mushrooms, and marinara sauce. Generally when you do lasagna, you layer it three times, but I was running out of time. I needed to get the cooking time going on the Crock-Pot for this meal to be ready for dinner. I did two layers with the mushrooms and tomatoes only in the bottom layer and spinach only in the top layer.

The first layer is always sauce, so since I had half of the meat and veggies already in the pot, I added the tomatoes and half of the sauce over it. Then all of the mushrooms, a layer of pasta, 4 oz cottage cheese, 2 c mozzarella, ½ c Parmesan. Repeat meat mixture, sauce, add spinach, continue with remaining cheese. Cover and cook.

 

 

 

 

More Sweet Bread Sliders

Take your pick. Mushroom Swiss Turkey Burger or Chicken Parmesan. Either way, a nice variety to add to your collection of fun, yet fancy, finger foods.

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Mushroom Swiss Turkey Burger with Potato Salad. Photo by M. Sandoval
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Chicken Parmesan

For Chicken Parmesan

Two chicken breasts, cooked and shredded

Marinara Sauce to coat (about 1/3 cup)

Fresh mozzarella to cover chicken, fresh basil

Top buns.

Add 3 cloves minced garlic, 4 tablespoons melted butter, 2 tablespoons basil, 2 tablespoons Parmesan cheese mix…

Bake 350°F for 20 minutes.

This reminded me of a caprese salad with the fresh mozzarella, basil, and marinara; yet it was very Chicken Parmesan with the roasted chicken, crispy, buttery sweet rolls, melty mozzarella, Parmesan, and marinara. My tastebuds teetered with the flavors but were very much pleased. The fresh ingredients lent to the overall sandwich having a very mild flavor, very appropriate for kids, but with the garlic giving it a kick (you could just pour the garlic mix over half of the rolls but be sure to brush all of them with butter). This definitely satiates a craving for Italian food. We will be making this again!

There was video where I saw these recipes (link at bottom). One of the ones on the video was for a classic cheeseburger. Right away, I already knew I would be substituting ground turkey for ground beef, but I also thought about what we like on our burgers. When I get a gourmet burger at restaurant, I hope they have something new and innovative for me to taste and eventually attempt at home. For example, Broderick’s has a burger they add mac ‘n cheese to called the Gold Rush. It seems simple enough, but there’s also bacon and garlic aioli added it…flavor explosion in your mouth!

Trying to tune it down a little, though, keeping the calories down but not just having the old lettuce and tomato, I figured mushrooms and what goes great with mushrooms—Swiss cheese. I added chopped shallots for another layer of flavor. It kinda went along the lines of a cheesesteak (if you’ve ever added mushrooms to your cheesesteak). Well, in Las Vegas anyway, there was a Philly cheesesteak shop called Pop’s that served cheesesteaks with whatever veggies you wanted on them; peppers, onions, mushrooms, other. I just remember the meat being so tender whereas previously, I had been turned off by cheesesteaks, the meat being too chewy or having to much fat chunks. Pop’s was the only place I would eat cheesesteaks. I digress.

For Mushroom Swiss


8 oz sliced mushrooms, one chopped shallots

One pound ground turkey shaped to match sweet bread package, bake 350°F for 20 minutes, drain

Assemble burgers, ending with 4 tablespoons melted butter drizzled over top.

More cheese next time or add an aioli! The turkey meat dried out slightly from going back into the oven, but the bread, butter, shallot, mushroom, swiss combo was delicious!