Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) margarine or butter

  2. 1 package(s) (10-ounce) sliced mushrooms

  3. 1 small onion , finely chopped

  4. 1 clove(s) garlic , crushed with press

  5. 1/3 cup(s) all-purpose flour

  6. 2 cup(s) low-fat (1%) milk , warmed

  7. 1 can(s) (14- to 14 1/2-ounce) chicken broth (1 3/4 cups)

  8. 8 no-boil lasagna noodles

  9. 1 package(s) (10-ounce) frozen chopped spinach , thawed and squeezed dry

  10. 2 cup(s) leftover cooked turkey , cut into 1/2-inch pieces

  11. 3/4 cup(s) freshly grated Parmesan cheese

  12. 1 cup(s) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms, onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.

  2. Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.

  3. Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.

  4. Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.


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