Do you have leftover turkey from Thanksgiving dinner? Utilize the Thanksgiving leftovers by making this innovative white lasagna.
Lasagna is a casual all-in-one meal that is easy to share and can feed a crowd. Enjoy with your friends and family!
Servings: 12 servings
White Sauce:
Bacon, sliced: 4 strips
Onions, medium diced: 1 ea.
Garlic, minced: 1 Tbspn
All-purpose flour: 5 Tbspn
Whole milk: 4 cups
Grated parmesan: 1 cup
Broccoli thinly sliced: 2 cups
Salt and black pepper: to taste
Lasagna:
Lasagna noodles, cooked: 17 noodles (about 1 package)
Whole milk ricotta: 15 oz.
Egg: 1 ea.
Grated parmesan: 1 cup
Leftover Turkey meat, shredded: 2 cups
Shredded mozzarella: 8 oz.
Directions:
- In a medium saucepan, render the bacon at medium low for about 4 minutes. Then add the onions, garlic, broccoli, salt and sweat for about 4 minutes. Stir in the flour and let it cook for about 2 minutes. Then add the whole milk and let it simmer for 1 minute. Remove from the heat and incorporate the parmesan. Adjust seasoning with salt and pepper.
- In a small mixing bowl, combine the ricotta, egg, and parmesan.
- Preheat the oven to 350 degrees F.
- In a 9 – by 13-inch nonreactive baking dish, spread 1/4 cup of the white sauce on the bottom. Begin layering with 3 noodles, followed with about 1/3 cup of the ricotta mixture. Layer about 1/2 cup of the shredded turkey finishing with a layer of the white sauce. Sprinkle with mozzarella cheese. Repeat to make 4-5 layers. Top the top layer with white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
