Turkey-Mushroom Lasagna

November 23, 2007


Half the fun of holiday dinners is the leftovers. Turn all that extra turkey into a great, very non-traditional lasagna. If you’re lucky, you’ll have some left over for lunch next day. SAM

2 tablespoons olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, pressed
1 pound mushrooms, brushed and thinly sliced
1/4 cup dry sherry
3/4 pound shredded turkey
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and freshly ground white pepper to taste
8 ounces ricotta cheese
1/4 cup yogurt cheese
1/4 cup plus 2 tablespoons grated Romano cheese, divided
6 ounces no-boil lasagna (six 7-inch squares)
4 ounces grated mozzarella cheese
3/4 cup turkey or vegetable stock

Preheat the oven to 375 degrees F. Lightly grease an 8 by 8-inch baking dish. In a chef’s pan or Dutch oven over medium-low heat, sweat the onion in 1 tablespoon oil, about 30 minutes. Add the garlic, mushrooms and sherry, raise the heat to medium-high, and sauté, uncovered, until liquid is reduced. Add the turkey, oregano, thyme, salt, and pepper, and remove from the heat. In a mixing bowl, combine the ricotta cheese, yogurt cheese, and Romano cheese.

Starting with noodles, build 4 layers of noodles, ricotta mixture, mushroom-turkey mixture, and mozzarella, ending with mozzarella. Pour the stock around the edges. Tear off a length of tin foil 8 inches longer than the dish and make a 1-inch crease side-to-side across the center. Cover the lasagna tightly, pulling the crease apart to create a tent. Bake for 45 minutes. Remove the foil and bake an additional 10 minutes or until browned.
Makes 4 servings.