Turkey Lasagna By Sores Dogan

Ingredients

Original recipe makes 4 serving

1 onion, chopped

2 stalks celery, chopped

1/2 teaspoon minced garlic

1 tablespoon vegetable oil

2 cups cooked and chopped turkey

1 cup cooked chopped broccoli

2 tablespoons butter

1/4 cup all-purpose 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

Directions

1. In a medium skillet saute 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.