I'm experimenting with some
Turkey casseroles for our
Christmas on the Ski Hill Dinner...
My plan is to roast the Turkey
the week ahead and then come up with
a make ahead casserole
to take with us to the slopes.
I really like this recipe and
it's a twist from regular lasagna.
I made a half batch of the recipe below
with delicious results:
12 - 14 whole wheat or spinach lasagna noodles (I used the Spinach ones)
- cooked till tender, rinsed and placed flat on a damp tea towel
Filling:
2 tsp. Olive Oil
1 small yellow onion - chopped
2 cloves garlic - minced
2 Cups leftover turkey (I used roasted chicken thighs) - chopped or shredded
1 - 2 Cups fresh spinach - chopped
1/2 Cup Sun dried Tomatoes - drained and chopped
1 small container low fat cottage cheese - pureed till smooth in blender
6 oz. goat cheese - softened
1/2 Cup grated Parmesan cheese - divided
1/2 tsp. dried chili flakes or 1 jalapeno pepper chopped
1/2 tsp. ground nutmeg
1/2 tsp. sea salt (or to taste)
1/2 tsp. fresh ground pepper
2 1/4 Cups tomato sauce (I used Tomato/Basil Pasta sauce)
1 - 2 Cups mozzarella cheese
Heat Olive Oil and saute the onion, add the minced garlic and saute for an additional 1/2 minute.
Add the turkey/chicken and heat till warm. Transfer to a large bowl.
Stir in the spinach, sun dried tomatoes, 1/4 Cup of the Parmesan cheese, cottage and goat cheeses, seasonings and mix thoroughly.
Assembly:
Put 1 Cup of the tomato sauce in the bottom of a 9 X 13 baking pan.
Spread 3 heaping Tbsp. of the mixture onto each lasagna noodle. Roll from the short end as tightly as you can and place each roll seam side down onto tomato sauce layer in baking pan.
Top the rolls with the remaining tomato sauce. Sprinkle with the remaining 1/4 Cup of Parmesan Cheese and the mozzarella cheese. Cover with foil.
Bake at 425 degrees for 20 minutes, remove the foil and continue baking for another 10 - 15 minutes.
Till next time .......... what are your favourite left-over turkey recipes?
