Turkey & Veggie Lasagna

From Good Housekeeping

Photo by Tara Donne

Active time: 30 minutes

Total time: 1 hour 10 minutes plus standing

Makes 6 main-dish servings

4 Tbsp. (1/2 stick) margarine or butter

1 package (10 oz.) sliced mushrooms

1 small onion, finely chopped

1 garlic clove, crushed

1/3 cup all-purpose flour

2 cups low-fat (1%) milk, warmed

1 can (14 to 14.5 oz.) chicken broth

8 oven-ready (no-boil) lasagna noodles

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

2 cups coarsely chopped leftover turkey

3/4 cup freshly grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese (4 oz.)

1. In 12-inch nonstick skillet on medium, melt 1 tablespoon margarine. Add mushrooms, onion, and garlic, and cook about 8 minutes, or until mushrooms are lightly browned, stirring occasionally. Set aside.
2. Meanwhile, in 4-quart saucepan on medium, melt remaining margarine. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
3. Preheat oven to 375°F. Spray 8-inch square glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of the spinach, half of the turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
4. Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes, or until hot and bubbly in center and lightly browned on top. Let stand 15 minutes for easier serving.