Turkey and Veggie Lasagna
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 tablespoons butter
- 1 (10 ounce) package sliced mushrooms
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1⁄3 cup all-purpose flour
- 2 cups low-fat milk, warmed
- 1 (14 1/2 ounce) can chicken broth
- 8 no-boil lasagna noodles
- 1 (10 ounce) package frozen chopped spinach, thawed squeezed dry
- 2 cups leftover cooked turkey, cut into 1/2-inch pieces
- 3⁄4 cup freshly grated parmesan cheese
- 1 cup part-skim mozzarella cheese, shredded
directions
- In 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat. Add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes). Set aside.
- In 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended. Cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
- While sauce is being created, preheat oven to 375 degrees F.
- Pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
- Top evenly with half of spinach, half of turkey then 1/2 cup sauce. Sprinkle with 1/4 cup Parmesan.
- Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
- Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup Parmesan.
- Arrange remaining noodles on top. Spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
- Cover baking dish with aluminum foil, sprayed with non-stick baking spray side down. Bake lasagna 30 minutes.
- Remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes). Let stand 15 minutes for easier serving.
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RECIPE SUBMITTED BY
Broke Guy
United States