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Turkey and Vegetable LasagnaI know.

I know!

You’re all turkeyed out.

You got up early to prep the bird. You spent all day cooking it. You ate a few bites between juggling the gravy thickening process and washing a mountain of dishes, but you still have enough of the BIG BIRD leftover that you don’t want to waste.

Well, you don’t have to.

This luxurious lasagna utilizes turkey leftovers AND makes a seriously succulent date-night meal for you and your love after all the family has gone home and you need some alone time!

Turkey and Vegetable Lasagna

4 Tbsp margarine or butter
10 oz sliced mushrooms
1 small onion, finely chopped
1 clove garlic, crushed
2 1/3 cup all purpose flour
2 cups 1 percent milk, warmed
1 (14- to 14.5-oz) can chicken broth (1 3/4 cups)
8 no-boil lasagna noodles
10 oz frozen chopped spinach, thawed and squeezed dry
2 cups leftover cooked turkey, cut into 1/2-inch pieces
3/4 cup freshly grated parmesan cheese
1 cup shredded part-skim mozzarella cheese
1/2 tsp crushed red pepper

In a 12-inch nonstick skillet, melt 1 tablespoon of margarine on medium heat. Add mushrooms, onion and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.

Meanwhile, in a 4-quart saucepan, melt remaining margarine on medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, broth and red pepper until well-blended; cook until sauce thickens and boils, stirring frequently. Boil for 2 minutes. Set sauce aside.

Preheat oven to 375°F. Spray an 8 x 8 glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; 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.

Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna for 30 minutes. Remove foil and bake 15 minutes longer, or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.

Nutritional Information: Calories Per Serving: 445, Fat: 18 g (7 g Saturated Fat), Cholesterol: 57 mg, Sodium: 740 mg, Carbohydrates: 36 g, Fiber: 3 g, Sugar: 0 g, Protein: 33 g.

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