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Turkey Lasagna with Mushrooms and Spinach

  • February 03, 2015
turkey-lasagna-with-mushrooms-and-spinach

As one of my taste testers said this weekend: “that was a show stopper”…and this lasagna really is!

I was lucky enough to have a 4 day weekend at the cottage this week! It worked out well because I had about 25 people coming for dinner on Saturday and cooked all week with a plan to use them all as guinea pigs. One of the things I made was this turkey lasagna!

turkey-lasagna-with-mushrooms-and-spinach

When I started to make it, my original plan was to use chicken but as I looked in my freezer I realized I still had a Blue Goose Pure Foods Organic turkey in the freezer. I immediately realized this was a much better idea considering the number of people I was cooking for! It was a 10.5lb turkey, the perfect size!

The combination of fresh pasta, 3 cheeses, mushrooms, garlic and spinach is irresistible!! It was super easy to make and held up well after freezing and cooking a week later. My daughters as I’ve mentioned in the past are not only critical but very quick to voice every opinion possible about something I’ve made. Well, I can say this is officially daughter approved.

My guests were swooning over the dish and one said it smelled like a better version of Christmas. If you don’t have turkey, then absolutely use chicken.

turkey-lasagna-with-mushrooms-and-spinach

I was so good that I ate it until I kinda felt sick! Yet I’m still craving it!

Ingredients

  • Filling

  • 10.5lb Blue Goose Pure Foods Turkey
  • 2 tablespoons olive oil
  • 3 tablespoons Poultry seasoning
  • 16 lasagna sheets (I used the type you don’t need to boil first)
  • 5 cups low fat ricotta cheese
  • 8 cups shredded low fat mozzarella cheese
  • 2 cups grated parmesan cheese
  • 2 6oz packages baby spinach
  • 6-8 cups cremini mushrooms, sliced
  • 1 red onion
  • 5 garlic cloves
  • 2 tablespoons fresh rosemary
  • 2 tablespoons butter
  • 1 teaspoon salt and pepper
  • Béchamel

  • 8 Tablespoons butter
  • 8 Tablespoons flour
  • 2 Tablespoons fresh rosemary, chopped
  • 6 Cups hot whole milk
  • 3 teaspoons kosher salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon white pepper

COOKING INSTRUCTIONS

  1. Set oven to 400 degrees. Rinse entire turkey inside and out, pat dry.
  2. Place turkey in large roasting pan breast side up. Rub olive oil over entire bird and then poultry seasoning.
  3. Roast at 400 degrees for 30 min, turn down oven to 350 degrees and continue to cook 3 hours, basting every 30 min.
  4. Remove from oven, cool and shred entire meat from turkey. Set aside. (save the turkey carcass for soup or stock)

Béchamel

  1. In a small pot, melt butter on med low heat. Add flour and stir for five minutes until flour is a rich golden colour.
  2. Whisk in a cup of hot milk at a time.
  3. Add Rosemary and bring to a boil, stirring constantly.
  4. Add 8 oz. mozzarella and stir until melted and thickened.
  5. Add salt, nutmeg and white pepper. Simmer for a few minutes, then set aside.

Assembly

  1. Place a small amount of béchamel sauce on the bottom of 2 9×13 lasagna pans. Cover dish with lasagna noodles, then turkey, ricotta, parmesan, mushrooms and then spinach, continue with second layer exactly the same as the first, finishing with cheeses and a sprinkle of fresh rosemary.
  2. Pour 1 cup of whole milk slowly over the top.
  3. Cover and bake at 350 degrees for 40 min. Remove cover and broil for 5 min.
  4. Serve immediately!