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Turkey Lasagna Seasoning

post #1 of 7
Thread Starter 

Hey all

 

So made myself a single serving turkey lasagna but it tasted a off, as it the seasoning didn't seem correct...

 

Turkey Mince 125g

Onion 40g

Mushrooms 40g

Tomato(Passata) 200mls

Oil 1/2 Tsp

Garlic x2 cloves

 

Ricotta 60g

Spinach 40g

 

Mozzarella 40g(Topping)

 

Seasoning

 

Salt and Pepper

Rosemary 1/2 Tsp

Thyme 1/2 Tsp

Oregano 1/2 Tsp

 

Cooked off the onion, garli, mushroom, meat and passatta. Then added the seasoning and cooked for a bit longer...

 

Then build lasagna, and cooked in oven for 20 minutes and it was fully cooked...but just lacked the taste i was hoping for

 

Any advice or help is greatly appreciated  

post #2 of 7

To me your recipe looks heavy on the garlic, a little light on the cheese and it would have benefited from some stronger cheese in addition. Cheeses like Parmigiano Reggiano, or Romano.

 

Ricotta is usually spiked up for use in such dishes. Seasoned wtih garlic, salt, black pepper, maybe some egg to help it hold together

 

Seasoning is mixed up, and quite a bit for a single serving. Against turkey and mushrooms, you've got a lot going on. Any one of those singly and in the 1/2 teaspoon measure would probably have been better with the milder protein you used.   Rosemary is probably out of place entirely for what most would go for in lasagna. Yes, it can work but it's use here is not clear.  It would have been simpler to just go with some fresh basil in the sauce and be more what people are looking for in a lasagna. Quite often more is not better because the flavors become muddled, especially earlier in ones cooking experience. Blending such flavors takes more experience and thought. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

Add a little fennel to the turkey meat maybe... for herbs I use oregano, basil, thyme... and as I cook I taste and add seasoning until it is right!

 

Turkey is so bland to start with so it is tough to make it substitute for pork or beef.

post #4 of 7

Amazing!! I'll try to cook the Lasagna at the weekend. Thank you for sharing the recipe.

post #5 of 7

I don't see a eggs to mix with the Ricotta. I normally put in eggs, parmesan cheese, granulated garlic and parsley into the mix. If you add the spinach and some mozzarella cheese it's also good for stuffed manicotti and even a good blend for Calzone. I agree gnd turkey doesn't give you much to work with when trying to make a lasagna. Lasagna is all about flavors like Italian sausage and a well seasoned flavorful meat sauce. I figure there is a reason why you used turkey in the recipe. If your heart is set on using turkey, try making a well seasoned flavorful turkey meatball. Cook/fry the meatballs and when cooked slice and layer in the lasagna. This way you will get a bit more flavor from the meat and not have it minced and lost in the recipe. The ricotta mixture needs to blend in the dish and add a nice creamy blend to the dish. Another way of using the same ingredients and a bit easier for one serving could be making  baked ziti casserole. It looks like this......

 

 

You may also be interested in Eggplant Parmigiana: I make the Eggplant parm when eggplant is plentiful and freeze in single portion sizes for eating all winter long. It's a nice treat when there's a nip in the air. Let me know I can post a few pictures of the process.

post #6 of 7
Sometimes turkey base or a turkey reduction helps get more flavor.
post #7 of 7
Quote:
Originally Posted by cormacwall View Post

Hey all

So made myself a single serving turkey lasagna but it tasted a off, as it the seasoning didn't seem correct...

Turkey Mince 125g
Onion 40g
Mushrooms 40g
Tomato(Passata) 200mls
Oil 1/2 Tsp
Garlic x2 cloves

Ricotta 60g
Spinach 40g

Mozzarella 40g(Topping)

Seasoning

Salt and Pepper
Rosemary 1/2 Tsp
Thyme 1/2 Tsp
Oregano 1/2 Tsp

Cooked off the onion, garli, mushroom, meat and passatta. Then added the seasoning and cooked for a bit longer...

Then build lasagna, and cooked in oven for 20 minutes and it was fully cooked...but just lacked the taste i was hoping for

Any advice or help is greatly appreciated  

Personal tastes vary, the amount and seasonings/herbs etc., are your call. Turkey is flat/one note. I do like it and use mostly for meatballs or burgers. The recipe looks fine to me, although I might skip the rosemary and go with bolder Italian seasonings. Have not worked w passata on my side of the pond. Is it pureed tomatoes? I would use fresh deseeded tomatoes, add some wine or make a bolognese sauce. Or, add carrots and zukes and make a veg lasagna w a white sauce. Ground turkey is good, but needs some bold flavors to amp it up, IMO.
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