Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Rich & Creamy Turkey Lasagna October 31, 2011

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 12:20 pm

Sometimes you just do not want to make soup with your left over turkey so this recipe gives you a wonderful alternative.  Your family will not complain when you tell them it’s  “turkey again”.  Enjoy!

Rich & Creamy Turkey Lasagna

¾ lb. lasagna


1 28 oz can plum tomatoes

1 lb.  turkey breasts

1 red chopped red onion

2 ½ Tlb low fat  margarine

3 Tlb flour

1 ½ tsp. dried tarragon

1 tsp. dried basil

2 tsp. dried thyme

1 cup low fat chicken stock

1 ½ cups no fat half & half

3 carrots, sliced

1 cup frozen peas

2 Tlb fresh chopped parsley

¾ lb. grated low fat mozzarella


Cook noodles in boiling salted water until al dente.  Drain and rinse in cold water, transfer to a sheet and lay flat.  Drain and chop the tomatoes.  Drain and squeeze out all excess juice.  Generously shred turkey breast meat.  Spray a large skillet, cook onion with the low fat margarine until the onion is soft (2 min).  Add flour and stir over low heat for 1 min. Slowly stir in stock, add all dried spices, add half & half.  Boil 1 min. and add carrots.  Cook about 4 min. add chicken and peas.  Remove from heat.  Spray a 10×12 baking dish with Pam.  Spread enough sauce to just coat the bottom.  Lay 1/3 of the noodles over the sauce, pour ½ of the remaining sauce over noodles, and sprinkle tomatoes over sauce, sprinkle ¼ of mozzarella over all.  Top with a second layer of noodles and repeat process ending with a noodle layer.  Sprinkle with remaining cheese.  Cover with foil and bake in 375 degree oven for about 40 min.  Remove foil and bake another 5 min. Remove from heat, let stand for about 5-10 min. before serving.




One Response to “Rich & Creamy Turkey Lasagna”

  1. Jeanna Says:

    Sounds delicious!!!

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