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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 onion, chopped |
2 stalks celery, chopped |
1/2 teaspoon minced garlic |
1 tablespoon vegetable oil |
2 cups cooked and chopped turkey |
1 cup cooked chopped broccoli |
2 tablespoons butter |
1/4 cup all-purpose flour |
salt to taste |
ground black pepper to taste |
1 1/2 cups milk |
1 (16 ounce) package instant lasagna noodles |
1 cup shredded mozzarella cheese |
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.
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