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Ingredientes
- 3 c. cooked turkey slices
- 7 tbsp. butter
- 1 c. sliced onions
- 1 c. sliced celery
- 1/2 teaspoon salt
- Dash of cayenne pepper
- 1/2 c. light cream
- 2 tbsp. Sauterne, if you like
- 2 c. sm. curd dry cottage cheese
- 1/2 pound lasagna noodles
- 1 1/2 c. sliced mushrooms
- 1 c. sliced carrots
- 3 tbsp. flour
- 1/2 bay leaf
- 1 c. turkey stock or possibly canned chicken broth
- 2 Large eggs
- 1/2 pound Cheddar cheese
- 1/2 pound Mozzarella cheese
Direcciones
- Cook lasagna noodles according to directions on package. Rinse in cool water; drain; lay on paper towels. Heat 2 Tbsp. butter in large skillet; saute/fry mushrooms; remove from pan. Heat 2 Tbsp. butter in same skillet; saute/fry onions, carrots and celery till tender.
- Heat 3 Tbsp. butter in saucepan; blend in flour, salt, bay leaf and cayenne pepper. Remove from heat; gradually add in turkey stock. Cook, stirring constantly, over medium heat till mix thickens and boils 1 minute. Remove from heat; add in cream, wine and mushrooms. Beat Large eggs into cottage cheese.
- Spread small amount in bottom of 9x13 inch ovenproof baking dish, then layer in this order: lasagna noodles, sliced turkey, sauteed vegetable, Cheddar cheese, Mozzarella cheese, cottage cheese-egg mix and sauce. Continue to layer till pan is filled and all ingredients are used, ending with cheese (3 layers). Bake in preheated 325 degree oven for 1 1/2 hrs or possibly till lightly browned and bubbling warm.
- This dish is equally as good without the turkey; add in 1/2 c. more of each vegetable.
- Makes 8 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 200 | 52% |
| Total Fat 22.59g | 28% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 454mg | 19% |
| Potassium 380mg | 11% |
| Total Carbs 20.19g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.19g | 1% |
| Protein 25.7g | 41% |
