Wednesday, April 10, 2013

Creamy Turkey Lasagna

Creamy Turkey Lasagna
When turkey is made for that special family get together or for the holidays, there's always the question of what to do with the extra turkey.  One solution is to use the left over turkey for this exciting lasagna dish.  It's flavorful, delicious, and easy to make.

My own original recipe.
Prep Time: 20 minutes / Cook Time 25 minutes


5 sheets lasagna
1 cup cooked baby spinach
1 cup sun dried tomato
2 cups sliced cooked turkey
10 brown button mushrooms - thinly sliced
1 1/2 cup grated mozzarella cheese
1/2 cup parmesan cheese
1/3 cup gruyere cheese
1 cup crusted crouton
1 cup heavy cream
2 tbsp chopped fresh rosemary
2 tbsp olive oil
Black pepper and pinch of salt


Heat two tbsp olive oil and fry the sliced mushrooms with black pepper and pinch of salt until they're caramelized.

Mix the mozzarella cheese, gruyere cheese and parmesan cheese in a bowl.

Bring to boil the lasagna until al dente and strain it.  Place a layer of lasagna on a baking pan loaf and spread some mixed cheese evenly then spread the turkey, cooked mushroom, spinach, sun dried tomato, and a little chopped rosemary.  Spoon some heavy cream and pour evenly on top of the vegetables and spread again with some mixed cheese.  Do it layer by layer as you did in the first step except for last sheet, where you only spread some of the mixed cheese.

Bake the lasagna over 350 degrees heat for 20 minutes,then take out the lasagna and sprinkle with the croutons, then put it back into the oven for another 5 minutes.  Cut and serve while it is hot.


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  3. Replies
    1. Hey Alanna,
      Yes. It is tasty. You should try.