Turkey and Veggie Lasagna

• 4 tablespoons butter
• 1 (10 ounce) package sliced mushrooms
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 13 cup all-purpose flour
• 2 cups low-fat milk, warmed
• 1 (14 1/2 ounce) can chicken broth
• 8 no-boil lasagna noodles
• 1 (10 ounce) package frozen chopped spinach, thawed squeezed dry
• 2 cups leftover cooked turkey, cut into 1/2-inch pieces
• 34 cup freshly grated parmesan cheese
• 1 cup part-skim mozzarella cheese, shredded

1. In 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat.
2. Add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes).
3. Set aside.
4. In 4-quart saucepan, melt remaining butter on medium.
5. Whisk in flour and cook 1 minute.
6. Gradually whisk in milk and broth until well blended.
7. Cook until sauce thickens and boils, stirring frequently.
8. Boil 2 minutes.
9. Set sauce aside.
10. While sauce is being created, preheat oven to 375 degrees F.
11. Pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
12. Top evenly with half of spinach, half of turkey then 1/2 cup sauce.
13. Sprinkle with 1/4 cup Parmesan.
14. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
15. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup Parmesan.
16. Arrange remaining noodles on top.
17. Spoon remaining sauce over noodles to cover.
18. Sprinkle with remaining mozzarella and Parmesan.
19. Cover baking dish with aluminum foil, sprayed with non-stick baking spray side down.
20. Bake lasagna 30 minutes.
21. Remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes).
22. Let stand 15 minutes for easier serving.

butter, mushrooms, onion, garlic, flour, lowfat milk, chicken broth, lasagna noodles, leftover cooked turkey, freshly grated parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/turkey-and-veggie-lasagna-519179 (may not work)