Creamy Turkey Lasagna with Spinach and Mushrooms

 Print Friendly and PDF

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.

Ingredients

  • 2 cups leeks, sliced
  • 2 Tbsp olive oil
  • 1 lb mushrooms, pre-sliced button
  • /14 tsp red pepper flakes
  • 1/3 cup Hodgson Mill Naturally White Flour
  • 1/2 cup dry sherry
  • 3 cups milk, 2%
  • 1/2 cup chicken broth
  • 2 Tbsp lemon juice
  • 7 oz garlic-herb cheese, such as Boursin or Alouette
  • 6 oz bag spinach
  • 1 box Hodgson Mill Whole Wheat Lasagna
  • 3 cups roasted turkey, chopped or shredded
  • 1 lb mozzarella, fresh, sliced
  • 3/4 cup parmesan, shredded

Directions

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.



Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401