Turkey Lasagna
Prep: 20 min, Cook: 1:05.
2 lbs. ground turkey 1 medium onion, finely chopped 1 tsp. rosemary 1 tsp. tarragon
1/4 lb. unsalted butter
2/2 cup all purpose flour 2 cups chicken stock 1-1/4 cups skim milk
3/4 cup dry white wine 1-1/4 cups grated Parmesan cheese 12 lasagne noodles 2 cups lowfat
cottage cheese
Preheat oven to 350 F. Heat a heavy nonstick skillet or flameproof casserole over medium high heat.
Saute ground turkey and onion about 5 minutes, stirring to break up lumps of meat, until turkey is
browned. Remove from heat and discard excess liquid. Stir in rosemary, tarragon, and salt and pepper
to taste. Set aside. Melt butter in a heavy saucepan over medium low heat. Whisk in flour and cook 2
minutes, stirring, without letting mixture brown. Whisk in stock, milk and wine. Increase heat to
medium high and bring to a boil, whisking constantly. Reduce heat to low and simmer 3 minutes,
whisking often. Stir in 1 cup Parmesan cheese. Set sauce aside.
Cook lasagne noodles in a large pan of boiling water 8 minutes, or until al dente. Drain, rinse
under cold water, and drain again. Cover bottom of a lightly buttered 9x13 inch baking dish with a
thin layer of sauce. Arrange a single layer of 4 slightly overlapping lasagne noodles over it. Cover
with half of turkey mixture. Spoon on 1 cup cottage cheese, then spoon on another third of sauce.
Arrange another layer of noodles in dish. Cover with remaining turkey mixture and cottage cheese.
Spoon on half of remaining sauce. Top with a final layer of noodles, then cover with remaining
sauce. Sprinkle remaining Parmesan cheese over top. (Dish can be prepared to this point; cover and
refrigerated for 1 day before baking.) Bake about 50 minutes, until lasagne is bubbling and top is
lightly browned. Let stand about 10 minutes before serving.
If freezing cooked food, divide into freezer/oven-proof containers in the amounts you will use at
one time. Cool as quickly as possible to retain freshness. (Dairy, egg and meat based dishes should
cool in refrigerator.) Cover tightly and place in freezer for up to 3 months. Reheating options:
Place frozen food in oven and turn on heat to 375 F. Bake about 1 hour, or until bubbly. Or,
transfer food to a covered microwave-safe container and heat on high setting until bubbly. (USDA
recommends reheating meats to 165 F to destroy any bacteria.)
This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in
multiples of 16 only.
Per serving: calories 243, fat 12.8g, 50% calories from fat, cholesterol 66mg, protein 18.5g,
carbohydrates 10.9g, fiber 0.5g, sugar 3.0g, sodium 383mg, diet points 6.3.
Dietary Exchanges: Milk: 0.1, Vegetable: 0.2, Fruit: 0.0, Bread: 0.5, Lean meat: 1.8, Fat: 1.6,
Sugar: 0.0, Very lean meat protein: 0.6Per serving:
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗