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“I make this lasagna dish for my daughter Shelby who now a mom herself and my 14 month granddaughter Scarlett.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy saucepan melt the butter, but do not brown the butter. Add the flour to form a roux. Add in the half and half slowly and until well blended. This needs to be on the thick side. Mix the leek mix, chicken base and white pepper simmer for 20 minutes under low heat and whisking from time to time. Taste the sauce and adjust seasoning to taste.
  2. Parboil the lasagna noodle Al dente in light salted water and drain into colander under cold water.
  3. In a 9” x 13” x 2" baking disk coat with a layer of sauce and place noodles to form a sheet than a layer of cheese and then a layer turkey. Repeat this two more time. The top layers place a layer of slice turkey, cheese and top with sauce. Cover with alum foil and bake in a 375 degree over for 1 hour.

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