Recipe by Bonnie G
"This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare."
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cooked and chopped turkey
cooked chopped broccoli
salt to taste
ground black pepper to taste
1 1/2 cups
1 (16 ounce) package
instant lasagna noodles
shredded mozzarella cheese
This turned out pretty well. I thought the sauce was rather bland by itself so I added parmesan cheese to it and it was much better.
I thought this was a decent recipe, but I would add more sauce next time, it seemed as if it didn't make quite enough to cover the whole thing. I took the advice of an earlier reviewer and added parmesan cheese to the sauce, maybe it got too thick and that's why it didn't cover everything.
This was excellent! I also added some peas , carrots and a little spinich. I also tripled the white sauce for the recipe and even made extra after it was finished to pour over top. That may have been because I used more vegetables & turkey than the recipe called for. Thanks for a great new way to use up all of that leftover turkey!
This turned out great. I ended up adding extra turkey and broccoli and I doubled the white sauce to compensate. I also used regular whole wheat lasagna noodles and boiled them beforehand. Other reviews complained about the white sauce being too bland but if you taste it as you're making it, it shouldn't be a problem. I just kept adding salt and pepper and some garlic powder until I got it just right!
It's the best turkey leftover recipe I have found!
Triple the sauce and use cooked lasagna noodles rather than oven ready ones and this recipe would be great!
I took the advice from some others and made more sauce, adding some parmesan cheese and a chicken bouillon. I thought it was wonderful and not too much work. Will cook about 5 less noodles next time.
use the mustard in the sauce. very bland taste. too dry too. otherwise not bad.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 245
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