Recipe for a Lasagna with Turkey and Mushrooms

Lasagna Recipe with Turkey and Mushrooms

There are so many ways to use leftover turkey meat, but to most people using turkey in a lasagna recipe isn't the first thing that comes to mind. You will be surprised of how well the taste of turkey goes well in a lasagna, in this case with mushrooms.

Ingredients for the lasagna with turkey and mushrooms: (for 6-8 people):

* 2 lb. of leftover turkey meat
* 1 lb. lasagna noodles
* 1/2 lb. grated Gruyère Cheese
* 1 lb. mixed mushrooms: porcini, portobello and white
* 1 garlic clove

For the bechamel white sauce:
* 5 tablespoons butter
* 4 tablespoons flour
* 4 cups whole milk
* 1 whole egg
* 1 lemon
* salt
* nutmeg

Instructions

1) Get your leftover turkey meat and chop it down to small pieces, making sure you leave out the unwanted chunks...

2) Wash the mushrooms with a damp cloth and cut out their stems. Slice the mushrooms. Cook them in a skillet, in some olive oil with the pressed-in clove of garlic, and cook until they reduce and brown.

3) Prepare your white sauce: in a saucepan, melt the butter. When melted mix in the flour, stirring constantly. When the butter and flour are mixed together, add the milk gradually, stirring constantly. Your sauce is well thickened. Squeeze the lemon juice and mix with the whole egg. Add this mixture to your sauce + salt + nutmeg. When your sauce is thick (if necessary add a little bit more flour) it is time to mix in the the turkey and mushrooms.

4) Preheat the oven to 300 ˚F. Grease up your baking dish, place a layer of pasta at the bottom, pour a layer of sauce over it and finish with grated cheese; repeat this layering process as many times as your lasagna pan allows. Bake for 30 minutes, uncovered. Remember to remove the leaf before the end of cooking to brown your lasagna.

Serve, accompanied with a fresh green salad...