Turkey And Veggie Lasagna

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 (10 ounce) package sliced mushrooms
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup all-purpose flour
• 2 cups low-fat milk, warmed
• 1 (14 1/2 ounce) can chicken broth
• 8 no-boil lasagna noodles
• 1 (10 ounce) package frozen chopped spinach, thawed squeezed dry
• 2 cups leftover cooked turkey, cut into 1/2-inch pieces
• 3/4 cup freshly grated parmesan cheese
• 1 cup part-skim mozzarella cheese, shredded

Recipe

• 1 in 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat. add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes). set aside.
• 2 in 4-quart saucepan, melt remaining butter on medium. whisk in flour and cook 1 minute. gradually whisk in milk and broth until well blended. cook until sauce thickens and boils, stirring frequently. boil 2 minutes. set sauce aside.
• 3 while sauce is being created, preheat oven to 375 degrees f.
• 4 pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
• 5 top evenly with half of spinach, half of turkey then 1/2 cup sauce. sprinkle with 1/4 cup parmesan.
• 6 top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
• 7 top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup parmesan.
• 8 arrange remaining noodles on top. spoon remaining sauce over noodles to cover. sprinkle with remaining mozzarella and parmesan.
• 9 cover baking dish with aluminum foil, sprayed with non-stick baking spray side down. bake lasagna 30 minutes.
• 10 remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes). let stand 15 minutes for easier serving.