Post by: Holly – Hodgson Mill Blogger
What’s one of the best parts about Thanksgiving dinner? You got it – the leftovers. I intentionally roast a bigger turkey than we need to make sure that I’ll have plenty of leftovers for sandwiches and to use in other recipes. This Creamy Turkey Lasagna with Spinach and Mushrooms is one of my favorite ways to use leftover turkey. Hodgson Mill Whole Wheat Lasagna noodles are layered between a creamy sauce of garlic-herb cheese, leeks, mushrooms, and fresh spinach with roasted turkey, fresh mozzarella and Parmesan scattered throughout. You’ll be just as excited as I am to have leftover turkey after trying this dish.
Begin by boiling a large pot of water with a splash of olive oil swirled in. (The olive oil helps keep the noodles from sticking to each other after they’re cooked because no one likes to try and separate long lasagna noodles that have become one giant heap.) Cook an entire box of Hodgson Mill Whole Wheat Lasagna noodles for about 6-7 minutes. They’ll be undercooked, but that’s okay. We want them to soak up some of the sauce when they bake in the oven later on. Drain the noodles and set aside.
Next, chop up two cups of leeks. Be sure you slice the leeks in half and rinse them well under the faucet to get rid of any excess sand that may be hidden inside. If you don’t have access to leeks you can substitute two cups of chopped onion instead –preferably a sweet onion like Vidalia.
Sauté the leeks in a large skillet with two tablespoons of olive oil over medium-high heat for two minutes. Add the mushrooms and pepper flakes. Continue to cook until the mushrooms are soft. Stir in the flour to coat the vegetables and cook for two minutes.
Deglaze the pan with ½ cup of dry sherry and reduce until nearly evaporated. Gradually whisk in the milk, broth and lemon juice and stir until the sauce is smooth. Simmer for 5 minutes.
Add the garlic-herb cheese in small hunks and stir until it’s melted into the sauce. Next add the fresh spinach. Keep stirring the spinach into the sauce until it has wilted and is less bulky. Remove the skillet from heat and set aside.
Spread about 1/3 cup of the sauce on the bottom of a 13×9 inch baking dish and layer three lasagna noodles on top. Next, spread ¼ of the sauce left in the skillet on top of the noodles. Scatter 1 cup of turkey on the sauce, top with 6 slices of mozzarella cheese and a sprinkle of Parmesan cheese. Repeat layering three more times ending with the last bit of sauce on top of the fourth set of noodles.
Sprinkle more Parmesan cheese on top of the last layer of sauce and bake in a 400˚F oven for 30-35 minutes or until bubbly and browned. If lasagna browns on top too quickly, cover the pan loosely with foil and continue baking until done. Allow the lasagna to rest and the filling to set for 10-15 minutes before serving.
My family tends to balk when I say I’m making lasagna that’s not the traditional tomato sauce/ground beef version. But it only took a couple of bites this Creamy Turkey Lasagna with Spinach and Mushrooms to win them over. I love how the creamy garlic-herb cheese sauce and gooey mozzarella meld together with the Hodgson Mill Whole Wheat Lasagna noodles and roasted turkey. This recipe is the perfect post-Thanksgiving dish to bake. It’s filled with healthy whole grains and lots of other delicious ingredients that come together in a great new and unexpected way.. Enjoy!
Creamy Turkey Lasagna with Spinach and Mushrooms
By Holly – Hodgson Mill Blogger
Adapted from Cuisine at Home Holiday Menus
- 2 cups sliced leeks
- 2 Tablespoons olive oil
- 1 lb. pre-sliced button mushrooms
- ¼ teaspoon red pepper flakes
- 1/3 cup Hodgson Mill Naturally White Flour
- ½ cup dry sherry
- 3 cups 2% milk
- ½ cup chicken broth
- 2 Tablespoons lemon juice
- 7oz garlic-herb cheese, such as Boursin® or Alouette®
- 6oz bag of fresh baby spinach leaves
- 1 box Hodgson Mill Whole Wheat Lasagna noodles
- 3 cups chopped or shredded roasted turkey
- 1lb fresh mozzarella, sliced
- ¾ cup shredded Parmesan cheese
Boil a large pot of water and add about a tablespoon of olive oil into the water. Cook the lasagna noodles for 6-7 minutes, drain and set aside. The noodles should be undercooked in order to soak up some of the sauce when baked. Sauté leeks in olive oil in a large skillet over medium-high heat for two minutes. Add mushrooms and pepper flakes and continue cooking until the mushrooms are soft –about 3-4 more minutes. Stir in the flour to coat and cook for two minutes. Deglaze the pan with the sherry and reduce until almost evaporated. Gradually add the milk, broth and lemon juice – stirring until the sauce is smooth. Continue to simmer for 5 more minutes. Add the garlic-herb cheese in hunks at a time and stir until melted into the sauce. Add the fresh spinach and stir until the leaves have wilted and are less bulky. Remove skillet from heat and set aside.
Put a scant 1/3 cup of sauce on the bottom of a 13×9 inch baking dish and layer three lasagna noodles on top. Spread ¼ of the remaining sauce on top of the noodles and scatter 1 cup of turkey over the sauce. Top with 6 mozzarella slices and a sprinkle of Parmesan cheese. Repeat layering three more times ending with sauce only on top of the last layer of noodles. Sprinkle the remaining Parmesan cheese on top of the sauce and bake in a 400˚F oven for 30-35 minutes or until bubbly and browned. Cover lasagna with a piece of foil if it browns too quickly and continue baking until done. Let rest for 15 minutes before serving to allow the filling to set.