Turkey Lasagna with Cranberries
1 1/2 c. fat-free chicken stock
1 can (12 ounces) evaporated, skim milk
2 Tbsp. butter
3 Tbsp. all-purpose flour
1/4 tsp. salt, omit if using salted stock
1/4 tsp. freshly ground black pepper
3/4 tsp. dried sage, crushed
1 1/2 tsp. dried thyme, crushed
3 cups cooked chopped or ground turkey
1/2 cup finely chopped fresh parsley
1 can (16 oz.) whole berry cranberry sauce
1/2 pound lasagna noodles, cooked al dente
1 carton (15 ounces) fat-free ricotta cheese
8 ounces shredded, part-skim mozzarella cheese
1/2 cup fresh, whole-wheat bread crumbs (1 slice ground)
Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking dish with
a nonstick cooking spray and set aside. Combine the stock and milk and bring
to the boiling point, either in a microwave oven or on top of the stove.
Melt the butter in a large saucepan over medium-low heat. Add the flour
and cook, stirring constantly, for 2 minutes. Add the hot stock-and-milk
mixture, all at once, stirring constantly with a wire whisk. Bring to a boil,
reduce heat to low and simmer, stirring frequently, until the mixture starts
to thicken, about 5 minutes. Remove from the heat and add salt, pepper, sage and thyme and mix well. Stir in the turkey and parsley and set aside.
Spread one-half of the cranberry sauce evenly over the bottom of the prepared baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top the noodles with the ricotta cheese and one-third of the turkey mixture. Add a second layer of noodles. Spread the remaining cranberry sauce over the noodles.
Cover the cranberries with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese evenly over the top. Top with the remaining noodles, turkey mixture and shredded cheese. Sprinkle the bread crumbs evenly over the top. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting into 6 servings, about 3-by-4 inches each. Makes 8 servings.
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