Crème Lasagne is one of our favorite "special occasion" family meals.
Remember, as you look through the ingredients, the ground turkey (healthy, right?) cancels out the not so low-fat abundance of cream and butter.
from the kitchen of Courtney Zwick
1 ½ pounds ground turkey
2 jars spaghetti sauce (I often use Granato's pasta sauce, but Ragu works great too!)
1 pkg. fresh sliced mushrooms
Cook ground turkey and drain fat. Set aside. Sauté clean mushrooms in 1 tbsp. butter. In large saucepan, combine turkey, mushrooms and spaghetti sauce.
1 stick butter
2 tbsp. flour
1 pint whipping cream
Bring butter and flour to a simmer on the stove. Do not let burn! Once the flour is dissolved into the butter, add the pint of whipping cream. Cook on med-high heat until white sauce has begun to thicken. Do not let boil!
Rest of Layering Ingredients:
1 pkg. No-Boil Barilla Lasagne noodles (thin & flat)
1 cup of shredded mozzarella cheese
½ cup fresh shaved or grated Parmesan cheese
Spray lasagne pan with Pam. Put a little of your red sauce in bottom so noodles don’t stick. Then begin layering in order from bottom to top:
1. No-Boil Barilla noodles (break in half if necessary to fit in pan)
2. Red meat sauce
3. White crème sauce
4. Mozzarella cheese (1/2 cup)
5. No-Boil Barilla noodles (break in half if necessary to fit in pan)
6. Red meat sauce
7. White crème sauce
8. Mozzarella cheese (1/2 cup)
9. No-Boil Barilla noodles (break in half if necessary to fit in pan)
10. Red meat sauce
11. White crème sauce
12. Fresh Parmesan cheese
Bake at 350 for 35 minutes until cheese begins to brown. Enjoy!