Shelby Turkey Lasagna

• 1 lb lasagna noodle
• 12 cup butter
• 1 cup flour
• 12 gallon half-and-half
• 1 leek soup mix, package
• 2 tablespoons chicken base
• 12 teaspoon white pepper
• 2 lbs boneless turkey breast halves, baked and 1/4 inch sliced
• 1 12 lbs mozzarella cheese, shredded

1. In a heavy saucepan melt the butter, but do not brown the butter.
2. Add the flour to form a roux.
3. Add in the half and half slowly and until well blended.
4. This needs to be on the thick side.
5. Mix the leek mix, chicken base and white pepper simmer for 20 minutes under low heat and whisking from time to time.
6. Taste the sauce and adjust seasoning to taste.
7. Parboil the lasagna noodle Al dente in light salted water and drain into colander under cold water.
8. In a 9 x 13 x 2" baking disk coat with a layer of sauce and place noodles to form a sheet than a layer of cheese and then a layer turkey.
9. Repeat this two more time.
10. The top layers place a layer of slice turkey, cheese and top with sauce.
11. Cover with alum foil and bake in a 375 degree over for 1 hour.

lasagna noodle, butter, flour, leek soup mix, chicken base, white pepper, turkey breast halves, mozzarella cheese

Taken from www.food.com/recipe/shelby-turkey-lasagna-476659 (may not work)