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Turkey & Spinach Lasagna with Boursin Crostini
Ingredients
| * | 9 curly lasagna noodles |
| * | Garlic salt |
| * | 5 tbls. unsalted butter |
| * | 8 oz. mushrooms, coarsley chopped |
| * | 1 tbls. olive oil |
| * | 1 1/2 lbs. ground turkey |
| * | 1 medium onion, chopped |
| * | 2 large cloves garlic, chopped |
| * | 2 tsp. dried tarragon |
| * | 1/3 cup dry white wine |
| * | 10-oz. package frozen spinach, thawed and squeezed dry |
| * | Salt and freshly ground black pepper |
| * | 4 tbls. flour |
| * | 1 1/2 cups low fat, low sodium chicken broth |
| * | 1 1/2 cups low fat (1%) milk |
| * | 1/2 tsp. grated nutmeg |
| * | 8 oz. part-skim ricotta cheese |
| * | 3 cups Stella Fontinella(R) cheese, freshly grated (See Notes) |
| * | 1/3 cup Parmigiano-Reggiano cheese, freshly grated |
| * | 1 baguette loaf |
| * | 1 package spreadable herb cheese, such as Boursin |
| * | Cherry tomatoes, halved |
Instructions
| 1 | Cook lasagna noodles in boiling water seasoned with garlic salt, according to package directions. Drain. |
| 2 | Melt 1 tablespoon butter in a skillet. Add mushrooms and cook until brown and liquid is released. Use a slotted spoon to transfer to paper towels to drain. |
| 3 | Heat oil in a large wide skillet. Add ground turkey, onion, garlic and tarragon and cook, breaking up the ground meat, until cooked through and onions are softened, about 8-10 minutes. Drain off any excess fat. Add wine, bring to a boil, and cook until liquid is evaporated. Add spinach, drained mushrooms and season with salt and pepper. Stir to combine. |
| 4 | For the bechamel sauce (white sauce), melt remaining 4 tablespoons butter in a large saucepan. Add flour and whisk constantly over medium heat for 2 minutes. Whisk in broth and milk and bring to a boil, whisking constantly. Continue until sauce is thick and smooth. Season with salt, pepper and nutmeg. Remove from heat and add ricotta cheese, whisking to combine. |
| 5 | To assemble the lasagna, coat a 9"x13" glass baking dish with butter or cooking spray. Spread the bottom with a thin layer of bechamel sauce. Layer 3 lasagna noodles on top, then spread half the meat mixture, one-third bechamel sauce and one-third Fontinella cheese. Repeat with another layer and finish with a layer of the remaining noodles, sauce and cheese. Sprinkle with Parmigiano-Reggiano cheese on top. Refrigerate. |
| 6 | Preheat oven to 375F degrees. To bake, cover lasagna with aluminum foil and bake 30 minutes. Remove foil and continue to bake an additional 20-30 minutes or until filling is hot and bubbly. Increase heat to broil and broil 2-3 minutes or until top is golden brown (watch carefully to avoid burning). Let stand 5-7 minutes before serving. |
| 7 | To make the Boursin Crostini, slice baguette to make 2 slices per person. Toast in the oven or toaster oven until lightly browned. Spread with herb-flavored Boursin cheese. |
| 8 | Place lasagna serving on dinner plate. Garnish with 2 slices of Boursin Crostini and three cherry tomato halves. Serve immediately. |
Notes
- Fontinella cheese is a sweet, creamy cheese with just a hint of sharpness produced by Stella. Available in a wedge in your supermarket, the hard cheese is easy to grate. You could substitute your favorite cheeses, like fontina, Monterey Jack or mozzarella in this recipe.