You can cook lasagna not only with ground beef but also with other types of meat like turkey. Turkey lasagna is a great meal to serve during family dinners as well as large get-togethers.
- 1 16-oz box lasagna noodles
- ½ oz porcini mushrooms, dried
- ¾ cup water, hot
- 5 cups regular milk
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- Dash of ground nutmeg
- Fine salt
- Ground white pepper
- ½ cup shallots, finely chopped
- 1 ½ lbs white mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 1 15-oz package of ricotta cheese
- 1 20-oz package chopped spinach, if frozen, thaw before squeezing till dry
- 1 cup Parmesan cheese, freshly grated
- 1 pound ground turkey, browned in very little vegetable oil
- Rehydrate the dried porcini mushrooms in hot water for 30 minutes. Remove the porcini mushrooms from the soaking liquid. Rinse off any grit or dirt. Chop the porcini mushrooms and set aside. Use a sieve that has been lined with a paper towel to strain the soaking liquid. Set the strained liquid aside.
- Prepare the lasagna according to the package directions. Do not add salt to the boiling water for this recipe. Once cooked, drain the lasagna then rinse under cold running water. Place the lasagna back into the stock pot. Add cold water and set aside.
- Make the white sauce. Warm the milk in a pot or in the microwave. Do not burn the milk. In a saucepan over medium-high heat, melt 3 tablespoons butter. Add the flour and stir. Make sure you don’t burn the flour. Carefully pour in the heated milk. Whisk well. Add nutmeg, ½ teaspoon fine salt and 1/8 teaspoon ground white pepper. When the sauce boils, bring down the heat to low. Continue stirring as it simmers for at least 5 minutes. Remove from the heat and set aside.
- In a skillet over medium-high heat, melt the last 2 tablespoons of butter and sauté the shallots. Add the white mushrooms, ½ teaspoon fine salt and ½ teaspoon ground white pepper. Allow the liquid to evaporate; about 10 minutes. Add in the rehydrated porcini mushrooms and the soaking liquid. Cook until all the liquid has evaporated. Take the skillet off the flame and stir in the fresh parsley.
- Heat the oven to 375° Fahrenheit. In a mixing bowl, place the ricotta, spinach, ½ teaspoon fine salt ¼ teaspoon ground white pepper, ¼ cup grated Parmesan cheese and ½ cup white sauce. Drain the cooked lasagna noodles and place them on a clean kitchen towel or on paper towels.
- Pour ½ cup white sauce into a 9”x13” baking dish. Place 4 lasagna noodles on top of the sauce. Spread one half ground turkey, one half mushroom mixture and 1 cup white sauce on the noodles. Top this with ¼ Parmesan cheese. Arrange 4 lasagna noodles and top this with the ricotta mixture. Add 4 more lasagna noodles. Place the remaining mushroom mixture, turkey, 1 cup white sauce and ¼ cup Parmesan cheese on top. Finally, add another layer of lasagna noodles, the remaining white sauce and Parmesan cheese.
- Bake covered with foil for 30 minutes. Take out the foil. Bake for 20 minutes more until brown. Rest the dish for 15 minutes before serving.
Garfield may not like this healthier lasagna but your family and friends will surely enjoy it. Experiment on this recipe to come up with your own turkey lasagna creation.