TURKEY LASAGNA WITH CRANBERRIES

Turkey Lasagna with Cranberries image

Provided by Jennette Canto

Categories Turkey

Time 30m

Number Of Ingredients 15

1 1/2 c fat free, chicken broth
1 can(s) (12ounces) evaporated, milk
2 Tbsp butter
3 Tbsp all purpose flour
1/4 tsp salt, omit if you are using salted stock
1/4 tsp ground pepper
3/4 tsp crushed dried sage
1 1/2 tsp dried, crushed thyme
3 c cooked, chopped or ground turkey
1/2 c chopped parsley, fresh
1 can(s) whole berry, cranberry sauce
1/2 lb lasagna noodles, cooked al dente
15 oz fat free ricotta cheese
8 oz shredded, part-skim mozzarella cheese
1/2 c whole wheat bread crumbs (1 slice ground)

Steps:

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with a non stick cooking spray and set aside.
2. Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove..
3. Melt butter in a large saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot stock and milk mixture, all at once, stirring constantly with a wire whisk.
4. Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Remove from heat and add salt, pepper, sage and thyme and mix well. Stir in the turkey and parsley and set aside.
5. Spread one half of the cranberry sauce evenly over the bottom of the prepared baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top the noodles with ricotta cheese and one third of the turkey mixture. Add a second layer of noodles. Spread the remaining cranberry sauce over the noodles.
6. Cover the cranberries with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese. Sprinkle the breadcrumbs evenly over the top. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting into 8 servings, about 3x4 inches each.