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Turkey Lasagna
1/2 cup butter
2 cloves garlic, crushed
1/2 cup flour
1 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 medium onion, chopped
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 package lasagne noodles (uncooked)
2 cups Ricotta cheese
2 cups leftover cut up cooked turkey
2 (10 ounce each) pkg.s frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
Instructions
Heat butter in 1 qt. sauce pan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat; stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 c. Parmesan cheese, onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted. Spread 1/4 of the cheese sauce (about 1 1/2 cup) in ungreased 9 x 13" pan, top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the Ricotta cheese over noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining Ricotta cheese. Top with turkey, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 c. Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes.
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