Turkey & Veggie Lasagna

Turkey and Veggie Lasagna

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Wondering what to do with leftover turkey? This tomato-free lasagna features tender pieces of leftover roast turkey and a heaping helping of fresh vegetables, bound with a light chicken broth-based sauce.

Nutritional Information
(per serving)

Calories	445
Total Fat	18g
Saturated Fat	7g
Cholesterol	57mg
Sodium	740mg
Total Carbohydrate	36g
Dietary Fiber	3g
Sugars	--
Protein	33g
Calcium	--

Tara Donne

Serves: 6 Edit

Yields: 6 servings

Prep Time: 25 min

Cook Time: 45 min

Oven Temp: 375

Ingredients

U.S.

Metric

Conversion chart

• 4 tablespoon(s) margarine or butter
• 1 package(s) (10-ounce) sliced mushrooms
• 1 small onion, finely chopped
• 1 clove(s) garlic, crushed with press
• 1/3 cup(s) all-purpose flour
• 2 cup(s) low-fat (1%) milk, warmed
• 1 can(s) (14- to 14.5-ounce) chicken broth (1 3/4 cups)
• 8  no-boil lasagna noodles
• 1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
• 2 cup(s) leftover cooked turkey, cut into 1/2-inch pieces
• 3/4 cup(s) freshly grated Parmesan cheese
• 1 cup(s) shredded part-skim mozzarella cheese

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Directions

1. In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms, onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.
2. Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
3. Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
4. Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.

Pilgrim Sandwich with Cranberry Compote

The Pilgrim ( Turkey, Cranberry, Cream cheese) Sandwich

From Country Living

Watch turkey leftovers disappear when combined with cranberries and sage-flavored cream cheese. The Fresh Cranberry Compote we spread on this sandwich also works well as a relish for roast turkey, chicken, and ham.

Nutritional Information
(per serving)

Calories	357
Total Fat	10.6g
Saturated Fat	--
Cholesterol	59.6mg
Sodium	1546mg
Total Carbohydrate	39.1g
Dietary Fiber	6g
Sugars	--
Protein	26.9g
Calcium	--

Judd Pilosoff

Serves: 4 Edit

Ingredients

U.S.

Metric

Conversion chart

• 4 ounce(s) cream cheese, softened or use below
• 1 teaspoon(s) dried sage
• 8 slice(s) pumpernickel bread, toasted
• 1 pound(s) smoked or roast turkey breast, thinly sliced
• 1/2 cup(s) Fresh Cranberry Compote
• cream cheese soft spread 
• 8  lettuce leaves

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Directions

1. Assemble the sandwiches: In a small bowl, combine cream cheese and sage until well blended. On a work surface, spread each slice of bread with 1 tablespoon cream-cheese mixture.
2. On 4 of the slices, place 1/4 pound turkey, 2 tablespoons Fresh Cranberry Compote, and 2 lettuce leaves. Top each sandwich with one of the remaining slices of bread.

Reprinted with permission of Hearst Communications, Inc.

Fresh Cranberry Compote

From Country Living

This compote works well with our sandwich recipe, The Pilgrim, and as a relish for roast turkey, chicken, and ham.

Nutritional Information
(per serving)

Calories	254
Total Fat	10.3g
Saturated Fat	--
Cholesterol	0
Sodium	1.6mg
Total Carbohydrate	42.6g
Dietary Fiber	10.3g
Sugars	--
Protein	1.9g
Calcium	--

Judd Pilosoff

Yields: 4 cups

Ingredients

U.S.

Metric

Conversion chart

• 12 ounce(s) whole fresh cranberries
• 1  orange, quartered
• 1/2 cup(s) chopped pecans
• 1/2 cup(s) sugar
• OR USE JELLIED CRANBERRY SAUCE ON SANDWICH

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Directions

1. In the bowl of a food processor fitted with metal blade, combine all ingredients and use short pulses to chop until coarse. Store covered and refrigerated for up to 4 days.

Reprinted with permission of Hearst Communications, Inc.