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Easy Blanc Turkey Lasagna

Source: National Turkey Federation
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  8 servings
1 Tablespoon olive oil
1 Cup minced onions
3 Cups cooked turkey, chopped
10-Ounces frozen chopped spinach, thawed, well drained and patted dry
3 Cups grated Mozzarella cheese plus additional cup for baking
1-1/2 Cups grated Parmesan cheese plus additional 1/2 cup for baking
1 Cup Ricotta cheese
1/2 Teaspoon dried rosemary, crushed
1 Teaspoon dried oregano
1/2 Teaspoon freshly ground black pepper
1/4 Teaspoon salt
1 Teaspoon freshly squeezed lemon juice
1 10-Ounce can cream of chicken soup
1/2 Cup sour cream
1/2 Cup milk
9 wide lasagna noodles, cooked and drained
In a small sauté pan, heat olive oil and sauté minced onions over medium heat.

Mix together all remaining ingredients except noodles.

Put 3 noodles on the bottom of a 13x9x2-inch baking dish and top with 1/3 of the turkey/cheese mixture. Repeat 2 more times alternating with noodles and turkey/cheese mixture.

Sprinkle top with 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese.

Bake in a preheated 350 degree F oven for 1 hour or until mixture reaches an internal temperature of 165 degrees F and the top is golden.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/13/2009
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