TURKEY, CHICKEN, ARTICHOKE LASAGNA FLORENTINE

Turkey, Chicken, Artichoke Lasagna Florentine image

Oh man! This recipe came from not having quite enough of one type of meat. So "improvise" is what I say! This is rich, creamy and good enough for company. I've tried to trim it down a bit by using low fat cheeses & 1% milk. There's still some calories but I promise you that you will love this!

Provided by Dawn Whitted

Categories Turkey

Time 1h20m

Number Of Ingredients 30

Ingredients

9-12 lasagna noodles, cooked
20 oz pkg ground turkey
4 chicken tenderloins
3 Tbsp olive oil, extra virgin
1 tsp garlic powder
1 tsp onion powder
1 tsp nutmeg, ground
1 tsp red pepper flakes
1 tsp sweet basil, dried
1 1/2 tsp oregano, dried
1 small onion, diced
2 clove garlic, minced
1/2 stick butter, unsalted
1/4 c all purpose flour
1 c milk, 1%
1 can(s) mushrooms, canned, diced
1 c parmesan cheese, grated (divided)
3-4 pinch salt and pepper
1 jar(s) artichoke hearts, drained & chopped
CHEESE FILLING
8 oz cottage cheese
2 large eggs
1 c mozzarella cheese, low-fat
6 oz spinach, frozen, thawed & squeezed
1/2 tsp each of garlic powder, onion powder, nutmeg & red pepper flakes
1 clove garlic, minced
3-4 pinch salt and pepper
1 pkg provolone cheese, slices (use 5-6 on 1st two layers)
TOPPING
1 1/2 c shredded cheese (garlic parsley, cheddar & parmesan)

Steps:

1. Fill large stock pot 3/4 full of cold water & add about 1 tablespoon of salt. Bring to a boil then reduce to a simmer and add lasagna noodles. Cook according to package directions until al dente.
2. In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
3. Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
4. Add 1/2 stick butter and diced onion allow to saute until onion is partially cooked about 3 minutes then sprinkle all ingredients with flour and stir. Let the flour cook off for a few minutes it will have a paste like appearance and begin to slightly brown.
5. Now slowly wisk in milk while simmering gently. You may need a bit more but 1 cup is close. Simmering for a few minutes will thicken slightly then add parmesan cheese to thicken more. It should resemble slightly thicker jarred alfredo sauce.
6. Add minced garlic, drained & chopped artichokes & mushrooms to the meat & sauce mixture and simmer for a few minutes. Remove this from the heat and let cool while assembling the cheese filling.
7. In a large mixing bowl scramble 2 eggs then add and combine the remaining ingredients for the cheese filling. *be sure you squeeze the moisture out of the thawed spinach
8. For the assembly spray a large 9x13 casserole dish with non-stick cooking spray. Spread a few tablespoons of the meat & sauce mixture across the bottom to prevent the noodles from sticking.
9. Layer 3 noodles, 1/3 meat & sauce mixture, 1/2 cheese filling, 6 provelone cheese slices then noodles, 1/3 meat, remaining 1/2 cheese filling & 6 more provelone cheese slices last layer will be meat & sauce topped with shredded cheeses of your choice **I tried Garlic Parsley, Cheddar & Parmesean Cheeses this time and it was so good!
10. Cover with foil and bake at 350 degrees for 30-40 minutes removing foil the last 10 minutes to melt cheese well. Remove from oven & let stand for 10-15 minutes to set. Serve with mixed greens & garlic bread.