TURKEY LASAGNA ---------------------------------------------------------- 8 oz. (about 9 pieces) rippled-edge lasagne 1 1/4 c. (10 oz. pkg.) frozen chopped spinach 2 c. diced, cooked turkey or chicken (light meat) 2 c. (8 oz.) Cheddar cheese, shredded 1 can condensed cream of mushroom soup 1 c. sour cream 3/4 c. (4 oz. can) mushrooms, drained 1/3 c. finely chopped onion 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. grated Parmesan cheese
Cook lasagne; drain. Cook spinach; drain well. Combine diced turkey or chicken, 1 1/2 cups shredded cheese, soup, sour cream, mushrooms, onion, salt, pepper and well drained spinach in large bowl; toss until mixture is well blended. Arrange layer of lasagne (3 pieces) in bottom of 13 x 9-inch baking pan which has been coated with vegetable cooking spray. Spread half of turkey mixture over lasagne; sprinkle with 2 tablespoons Parmesan cheese. Repeat layer of lasagne, turkey mixture and Parmesan. Top with lay er of lasagne; sprinkle with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Cover with aluminum foil; bake at 350 degrees for 30 minutes. Uncover, bake 10 minutes longer or until lightly browned and bubbly. Let stand 10 minutes before cutting for easier handling. Makes 8 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
