This recipe for a different kind of lasagna was found in a package of
ground turkey. I make two pans every Christmas and there are never any leftovers.
I usually double the ground turkey, only because I like my lasagna thicker.
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Turkey Lasagna
6 tbsp. margarine, divided 1/2 cup chopped onion 6 lasagna noodles 2 tbsp. flour 1 cup chicken broth (or 1/2 cup broth & 1/2 cup dry white wine) 1/2 cup heavy cream 1/2 cup grated Parmesan cheese Dash nutmeg 3/4 cup shredded Mozzarella cheese
In a lg. skillet, over med. heat, melt 2 tbsp. margarine and brown the turkey and onions. Reserve. In a lg. saucepan, bring 8 to 10 cups of water to a boil and cook the lasagna noodles as pkg. directions. Drain and set aside. In a saucepan melt remaining 2 tbsp. margarine. Add flour and cook 1 to 2 minutes. Add broth and cream. Cook, stirring Constantly, until thickened. Add Parmesan cheese and season with salt, pepper and nutmeg.
Arrange 3 noodles in a shallow baking pan (7x9 in.). Spread turkey mixture evenly over over noodles. Spoon on 3/4 of cream sauce. Layer remaining noodles and mixture as you would regular lasagna. Spoon over remaining cream sauce and sprinkle with Mozzarella cheese. Bake uncovered for 30 minutes. |