Company Turkey Lasagna is an excellent dish to use up some of that leftover turkey you always have from Thanksgiving or Christmas. Much better than your standard leftover turkey sammies.
It turns out wayyyy better than you’d think it would. I might even like it better than your standard beef lasagna.
The white sauce is very hearty, compliments the red sauce nicely, and they blend perfectly with the turkey and veggies. This is definitely one of the best lasagna recipes I’ve ever tried.
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Company Turkey Lasagna
Ingredients
- 9 lasagna noodles cooked
- 2 cups mozzarella cheese grated
Tomato Sauce
- 1/4 cup butter
- 2 cups sliced mushrooms
- 1 onion diced
- 4 cups tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon garlic powder
Broccoli Sauce
- 1/3 cup butter
- 1 cup chicken broth
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups milk
- 2 cups cooked turkey
- 2 cups chopped fresh broccoli
- 1/2 cup Parmesan cheese
Instructions
- For The Tomato Sauce: Melt the butter in a sauce pan and saute the mushrooms and onions until slightly tender. Add the rest of the tomato sauce ingredients and simmer slowly for about 10 minutes so the flavors blend.
- For The Broccoli Sauce: Melt the butter in a sauce pan and add the flour salt and pepper. Stir constantly until the mixture is well combined.
- Add the chicken broth and continue to stir. Pour in the milk and add the broccoli. Cook for about 5 minutes and then add the turkey. Simmer for about 5 minutes, remove from the heat and stir in the Parmesan cheese.
- Lasagna Assembly: Place 1/2 of the tomato sauce mixture on the bottom of a 9x13 inch pan. Top with 3 noodles.
- Add 1/2 of the broccoli sauce followed by 3 more noodles. Add the rest of the broccoli sauce, add the last 3 noodles.
- Top with the last of the tomato sauce and finish with the mozzarella cheese.
- Bake at 350 degrees for 30 to 40 minutes.
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Recipe based on one by * Pamela *
Photo by * Pamela *