Turkey Lasagna With Cranberry Sauce

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Steps

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Preheat the oven to 350 degrees.

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Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.

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Combine the stock and milk and bring to the boiling point , either in a microwave oven or on top of the stove.

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Melt the butter in a large saucepan over medium-low heat.

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Add the flour and cook , stirring constantly for 2 minutes.

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Add the hot stock-and-milk mixture , all at once , stirring constantly with a wire whisk.

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Bring to a boil , reduce heat to low and simmer , stirring frequently , until the mixture starts to thicken , about 5 minutes.

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Remove from the heat and add the salt , pepper , sage and thyme and mix well.

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Stir in the turkey and parsley and set aside.

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Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.

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Cover the sauce with a layer of the cooked lasagna noodles.

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Top the noodles with the ricotta cheese and a third of the turkey mixture.

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Add a second layer of noodles.

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Spread the remaining cranberry sauce over the nood.

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Ingredients

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fat-free chicken broth, evaporated skim milk, butter, all-purpose flour, salt, fresh ground black pepper, dried sage, dried thyme, cooked turkey, fresh parsley, whole berry cranberry sauce, lasagna noodle, fat-free ricotta cheese, part-skim mozzarella cheese, whole wheat bread crumbs