Tag Archives: Spinach

cheesy spinach turkey lasagna recipe

Cheesy Turkey Lasagna

We’re bracing for a blizzard again in Iowa.   This has been an exceptionally cold winter, but our snowfall total has been low.  Normally, we would be thrilled about below-average snow fall.  But parts of our state experienced a drought two years in a row, so we need the moisture that snow provides. 

The snow is bringing more bitter cold temperatures with it.  But don’t worry, our turkeys will be safe and warm inside our barns.

And this Cheesy Turkey Lasagna (with spinach!) will keep you warm, as well! 

cheesy spinach turkey lasagna recipe


Cheesy Turkey Lasagna
Cheesy, spinach-y white turkey lasagna...Award winning recipe in the 2004 “Let’s Cook with Turkey” recipe contest sponsored by the Iowa Turkey Federation at the Clay Country Fair, Spencer, Iowa.
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  1. 1 Cup Minced onions
  2. 3 Cups Chopped cooked turkey
  3. 10 oz Frozen, chopped spinach, thawed and drained, pat dry
  4. 4 Cups Grated mozzarella cheese
  5. 2 Cups Parmesan cheese
  6. 1 Cup Ricotta cheese
  7. ½ tsp Rosemary
  8. 1 tsp Dried Oregano
  9. ½ tsp Pepper
  10. ¼ tsp Salt
  11. 1 tsp Lemon juice
  12. 10 OZ can Cream of Chicken soup
  13. ½ Cup Sour cream
  14. ½ Cup Milk
  15. 9 Lasagna noodles
  1. Wash hands.
  2. Sauté minced onions with 1 T. olive oil.
  3. Mix onions together all remaining ingredients except noodles.
  4. Put 3 noodles on the bottom of 9” x 13” baking pan/dish and top with a layer of the mixture. Repeat 2 more times alternating with noodles and mixture.
  5. Bake for 1 hour at 350 degrees.
Iowa Turkey Federation http://iowaturkey.org/
turkey and spinach salad in parmesan bowls

Turkey & Spinach Salad in Parmesan Bowls

Chef Glenn Feeny’s award winning salad from the National Turkey Federation’s “Turkey with a Twist” competition is creatively served in Parmesan cheese bowls.

turkey and spinach salad in parmesan bowls


Turkey and Spinach Salad in Parmesan Bowls
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  1. 1 cup cranberry juice
  2. 2 teaspoons sugar
  3. 1 teaspoon cornstarch
  4. 1/4 cup raspberry vinegar OR apple cider vinegar
  5. 1 cup frozen raspberries in syrup
  6. 1/2 cup hazelnuts
  7. 1 1/3 cups coarsely grated Parmesan cheese
  8. 1 cup finely grated Parmesan cheese
  9. 4 cups spinach leaves, torn into pieces
  10. 1 pound cubed cooked turkey
  1. 1. Wash hands.
  2. 2. In a medium saucepan, stir together cranberry juice, sugar and cornstarch. Bring to a boil, stirring often. Cool. Add raspberry vinegar and frozen raspberries. Set aside.
  3. 3. Toast hazelnuts on a baking sheet in a preheated 350 degree F. oven for about 10 minutes. Cool. Coarsely chop.
  4. 4. Prepare Parmesan shell by spraying an 8-inch nonstick skillet with nonstick spray. Heat pan over medium heat.
  5. 5. For each shell add 1/3 cup coarsely graded Parmesan to the bottom of the pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
  6. 6. When the cheese starts to turn golden brown, remove from the pan and place over a mold or an inverted small stainless steel bowl. Cool.
  7. 7. In a large bowl, toss spinach, turkey and hazelnuts. Divide salad among the cooled Parmesan shells. Serve immediately with the dressing on the side.
  1. Makes 4 servings.
Iowa Turkey Federation http://iowaturkey.org/