Lunch: Turkey and Veggie Lasagna

Wondering what to do with leftover turkey? This tomato-free lasagna features tender pieces of leftover roast turkey and a heaping helping of fresh vegetables, bound with a light chicken broth-based sauce.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Turkey and Veggie Lasagna

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

4 tbsp. margarine or butter
1 package sliced mushrooms
1 small onion
1 clove garlic
1/3 c. all-purpose flour
2 c. low-fat (1%) milk
1 can chicken broth (1 3/4 cups)
8 no-boil lasagna noodles
1 package frozen chopped spinach
2 c. leftover cooked turkey
3/4 c. freshly grated Parmesan cheese
1 c. shredded part-skim mozzarella cheese

Instructions

In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms, onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.
Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.

Add a review for Turkey and Veggie Lasagna