Turkey Lasagna




  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1/2 teaspoon finely chopped garlic
  • 1 tablespoon vegetable oil
  • 2 cups cooked and chopped turkey
  • 1 cup cooked chopped broccoli
  • 2 tablespoons butter
  • 1/4 cup plain flour
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups milk
  • 1 (16 ounce) package instant lasagna noodles
  • 1 cup shredded mozzarella cheese


  1. In a medium skillet sauté the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
  2. To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
  3. To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
  4. Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.