Turkey-Mushroom Lasagna?>

Turkey-Mushroom Lasagna

by Berkeley Wellness  

This style of lasagna is called a white lasagna because it is made with a white sauce instead of a tomato sauce. Fat-free mozzarella is a good option here (it doesn’t work in all recipes), because it helps to hold the lasagna together and has no saturated fat. Timing alert: The lasagna needs to sit for a good 20 minutes after it comes out of the oven.

  • ½ cup dried shiitake or porcini mushrooms (½ ounce)
  • 1 cup boiling water
  • 9 lasagna noodles (9 ounces)
  • 3 cups low-fat (1%) milk
  • ¼ cup flour
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup plus 2 tablespoons grated Parmesan cheese
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 pound lean ground turkey breast
  • ¾ teaspoon fennel seeds
  • 4 ounces fat-free mozzarella, shredded

1. In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes, or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel-lined sieve.

2. Meanwhile, in a large pot of boiling water, cook the lasagna noodles according to package directions. Drain and transfer to a bowl of cold water to prevent the noodles from sticking together.

3. In a medium saucepan, whisk the milk into the flour. Stir in ½ teaspoon of the salt and the cayenne, and bring to a boil over medium heat, stirring constantly. Reduce to a simmer and cook until the sauce is the consistency of heavy cream, about 5 minutes. Stir in ¼ cup of the Parmesan. Set the white sauce aside.

4. Preheat the oven to 450°F. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until tender, about 10 minutes.

5. Add the fresh shiitakes and cook until tender, about 5 minutes. Add the remaining ¼ teaspoon salt, the turkey, and fennel seeds, and cook until the turkey is no longer pink, about 5 minutes.

6. Stir in the dried mushrooms and soaking liquid, and ½ cup of the white sauce, and cook for 2 minutes. Spread ¼ cup of the white sauce over the bottom of a 9 x 13-inch baking dish and lay 3 noodles on top. Spoon on half the turkey mixture, ¾ cup of the white sauce, and half the mozzarella.

7. Top with 3 noodles, the remaining turkey, ¾ cup of the white sauce, and remaining mozzarella. Top with the last 3 noodles, the remaining white sauce, and remaining 2 tablespoons Parmesan.

8. Cover and bake for 20 minutes, or until piping hot. Uncover and bake for 10 minutes longer or until golden brown on top. Let sit for 20 minutes before cutting and serving.

Makes 8 servings.

Per serving: 331 calories, 8.2g total fat (3g saturated), 50mg cholesterol, 2g dietary fiber, 38g carbohydrate, 25g protein, 510mg sodium.

Good source of: calcium, niacin, riboflavin, selenium, vitamin B12, vitamin B6, vitamin D.