Lunch / Dinner
Boursin Turkey Lasagna
A recipe makeover can be a great opportunity to put a fresh and healthy spin on any classic dish. For this recipe makeover, lean ground turkey breast is used to lighten a dish that’s notoriously high in calories and fat.
FOR THE SAUCE, SAUTÉ:
FOR THE LASAGNA, ARRANGE:
It's important to press down each layer as it's completed — eight unpressed layers would tower over the top of the baking dish.
Preheat oven to 400°. Coat a 9×13-inch baking dish with nonstick spray.
For the sauce, sauté leeks in oil in a large saucepan over medium-high heat. Add mushrooms and pepper flakes; cook until mushrooms are soft, 3 minutes. Stir in flour to coat and cook 2 minutes.
Deglaze pan with sherry; reduce until nearly evaporated. Gradually add milk, broth, and lemon juice, stirring until smooth. Simmer sauce until thickened, about 5 minutes.
Whisk in garlic-herb cheese in pieces until smooth. Stir in spinach. Reserve 1 cup sauce for top of lasagna. Spread ⅓ cup sauce on bottom of prepared baking dish.
For the lasagna, arrange three pasta sheets across bottom of baking dish, then spread about 1 cup sauce over them. Scatter about ½ cup turkey on sauce, top with six mozzarella slices, and sprinkle with 2 Tbsp. Parmesan. Repeat layers with remaining pasta, sauce, turkey, mozzarella, and Parmesan. Top last layer with reserved sauce and sprinkle with remaining Parmesan.
Bake lasagna, uncovered, until bubbly and brown, 30–35 minutes; let rest 20–30 minutes to set before cutting and serving.
Stir in flour, so the milk and broth (added later) will thicken. Cooking it eliminates the starchy flavor.
Use three sheets of lasagna for each of the eight layers, including sauce, turkey, and cheese in between.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 18g 90%
Cholesterol 97mg 32%
Sodium 378mg 15%
Carbs 40g 13%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.