Turkey Lasagna recipe

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Ingredients

1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped turkey
1 cup cooked chopped broccoli
2 tablespoons butter
¼ cup all-purpose flour
salt to taste
ground black pepper to taste
1 ½ cups milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese

Nutrition Info

655.1 calories
carbohydrate: 62.2 g
cholesterol: 107.1 mg
fat: 27.3 g
fiber: 3.5 g
protein: 39.8 g
saturatedFat: 11.9 g
servingSize: -
sodium: 341 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.

  2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper, and blend well. Return to low heat, whisk in milk and cook until thick.

  3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.

  4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.

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