Turkey and Veggie Lasagna

By KeyIngredient

Ingredients

• 4 T butter/oleo
• 1 pkg (10 oz) sliced mushrooms
• 1 sm. Onion, finely chopped
• 1 clove garlic, crushed
• 1/3 c lfour
• 2 c milk, warmed
• 1 can (14.5 oz) chicken broth
• 8 no boil lasagna noodles
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 2 cup Cooked turkey
• 3/4 c parmesan cheese
• 1 c shredded mozzarella cheese

Preparation

Step 1

Cook mushrooms, onion, and garlic in 1 T oleo – set aside

In 4 qt saucepan, melt remaining oleo, whisk in flour and cook 1 min. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 min. – set aside

Preheat oven to 375 – spray 8x8 glass pan with cooking spray. Pour ½ cup sauce in bottom; arrange 2 noodles oer sauce, overlapping to fit.

Top evenly with half of spinach, half of turkey, then ½ cup sauce sprinkle with ¼ cup parmesan cheese.

Top with 2 noodles, mushroom mixture, ¾ cup mozzarella then ½ cup sauce

Top with 2 noodles, remaining spinach and turkey, then ¾ cup sauce and ¼ cup parmesan cheese

Arrange remaining noodles on top, spooning remaining sauce over noodles to cover. Sprinkle with remaining cheeses

Spray sheet of foil with spray; cover baking dish. Bake for 30 min. Remove foil and bake 15 min. longer