I get a lot of my food inspiration from other bloggers. At one time, I subscribed to 20+ blogs, most of which posted daily. Talk about email overload. After a much-needed weeding out, I’m now down to about 10 which is a manageable amount.
This recipe came from Plain Chicken. The recipes on Plain Chicken are rich, like if you’re on a diet, these would be splurge recipes. So while I would try just about all of them, with only two of us in the house and us not loving to share our food, I’d really be… uh… portly.
But, I couldn’t pass up the cheesy biscuit recipe. The Hero complains about my sheer love of cheese and teases me about it relentlessly, so much so that I’ve practically stopped buying and eating it. That just makes me sad, but this recipe didn’t. I used my trusty biscuit recipe with a few tweaks (one of which was my flavored butter).
The night I made these, The Hero came home starving. It was a scary night for me as he was getting on my nerves so badly that I had to put the knife down. Yeah… it got real. Thankfully, no one got shanked and dinner was good.
The biscuit dough makes more than you’ll need. I simply re-rolled it and made garlic biscuits for another day. Place the biscuits between waxed paper and into a freezer bag and freeze them. You could also just make more cheesy biscuits for another day. To save time you can use refrigerated biscuit dough. And I won’t even give you the cyber side-eye.
Cheesy Biscuit Lasagna
adapted slightly from Plain Chicken
- Fresh mozzarella, sliced thin
For the Filling
- ½ cup low-fat ricotta
- 5 fresh basil leaves (about 3 tablespoons), minced
- 3 tablespoons grated Parmesan cheese
For the Sauce
- 1 green pepper, diced
- ½ onion, diced
- ½ cup mushrooms, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 jar (28 ounces) spaghetti sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- ⅓ cup DIY Basil Garlic Sauté Express
- ½ cup milk
- ¼ cup yogurt
Preheat oven to 400. In a small bowl, mix the ricotta, basil and Parmesan cheese together. Set aside.
In 10-inch skillet, cook the green pepper, onion, mushrooms and garlic over medium high heat until onions are translucent, about 5 minutes. Remove from heat and place vegetables in a bowl. Cook the ground turkey in the same skillet. Once done, stir in spaghetti sauce, garlic powder and Italian seasoning. Reduce heat and add vegetables to the sauce. Pour into a 13 x 9 baking dish. Layer sliced mozzarella over the sauce.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in the milk and yogurt until dough pulls away from the side of the bowl.
Turn the dough onto a floured surface and knead 15 to 20 times. Pat or roll out to about ¼-inch thickness. Cut out 8 biscuits with a cookie cutter or floured drinking glass. Place about 2 tablespoons cheese filling on each biscuit. Fold dough in half over filling and press edges with a fork to seal. Arrange the biscuits on top of the mozzarella.
Bake 15 to 18 minutes or until the biscuits are golden brown. Let cool for 10 minutes before serving.