| Assembly |
| 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 |
| 1-1/2 Cups grated Parmesan cheese |
| 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 |
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- 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 13 X 9 X 2-inch baking dish and top with 1/3 of the turkey/cheese mixture. Repeat 2 more times alternating with noodles and turkey/cheese mixture.
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| Baking |
| 1 Cup grated Mozzarella cheese |
| 1/2 Cup grated Parmesan cheese |
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- 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.
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