Turkey Or Vegetable Lasagna Recipe

• 3 c. cooked turkey slices
• 7 tbsp. butter
• 1 c. sliced onions
• 1 c. sliced celery
• 1/2 teaspoon salt
• Dash of cayenne pepper
• 1/2 c. light cream
• 2 tbsp. Sauterne, if you like
• 2 c. sm. curd dry cottage cheese
• 1/2 pound lasagna noodles
• 1 1/2 c. sliced mushrooms
• 1 c. sliced carrots
• 3 tbsp. flour
• 1/2 bay leaf
• 1 c. turkey stock or possibly canned chicken broth
• 2 Large eggs
• 1/2 pound Cheddar cheese
• 1/2 pound Mozzarella cheese

1. Cook lasagna noodles according to directions on package.
2. Rinse in cool water; drain; lay on paper towels.
3. Heat 2 Tbsp.
4. butter in large skillet; saute/fry mushrooms; remove from pan.
5. Heat 2 Tbsp.
6. butter in same skillet; saute/fry onions, carrots and celery till tender.
7. Heat 3 Tbsp.
8. butter in saucepan; blend in flour, salt, bay leaf and cayenne pepper.
9. Remove from heat; gradually add in turkey stock.
10. Cook, stirring constantly, over medium heat till mix thickens and boils 1 minute.
11. Remove from heat; add in cream, wine and mushrooms.
12. Beat Large eggs into cottage cheese.
13. Spread small amount in bottom of 9x13 inch ovenproof baking dish, then layer in this order: lasagna noodles, sliced turkey, sauteed vegetable, Cheddar cheese, Mozzarella cheese, cottage cheese-egg mix and sauce.
14. Continue to layer till pan is filled and all ingredients are used, ending with cheese (3 layers).
15. Bake in preheated 325 degree oven for 1 1/2 hrs or possibly till lightly browned and bubbling warm.
16. This dish is equally as good without the turkey; add in 1/2 c. more of each vegetable.
17. Makes 8 generous servings.

butter, onions, celery, salt, cayenne pepper, light cream, like, curd dry cottage cheese, lasagna noodles, mushrooms, carrots, flour, bay leaf, turkey stock, eggs, cheddar cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/turkey-or-vegetable-lasagna-35785 (may not work)