turkey, chicken, artichoke lasagna florentine
Oh man! This recipe came from not having quite enough of one type of meat. So "improvise" is what I say! This is rich, creamy and good enough for company. I've tried to trim it down a bit by using low fat cheeses & 1% milk. There's still some calories but I promise you that you will love this!
prep time
35 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 9-12 - lasagna noodles, cooked
- 20 oz packages ground turkey
- 4 - chicken tenderloins
- 3 tablespoons olive oil, extra virgin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon nutmeg, ground
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet basil, dried
- 1 1/2 teaspoons oregano, dried
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 stick butter, unsalted
- 1/4 cup all purpose flour
- 1 cup milk, 1%
- 1 can mushrooms, canned, diced
- 1 cup parmesan cheese, grated (divided)
- 3-4 pinches salt and pepper
- 1 jar artichoke hearts, drained & chopped
- CHEESE FILLING
- 8 ounces cottage cheese
- 2 large eggs
- 1 cup mozzarella cheese, low-fat
- 6 ounces spinach, frozen, thawed & squeezed
- 1/2 teaspoon each of garlic powder, onion powder, nutmeg & red pepper flakes
- 1 clove garlic, minced
- 3-4 pinches salt and pepper
- 1 package provolone cheese, slices (use 5-6 on 1st two layers)
- TOPPING
- 1 1/2 cups shredded cheese (garlic parsley, cheddar & parmesan)
How To Make turkey, chicken, artichoke lasagna florentine
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Step 1Fill large stock pot 3/4 full of cold water & add about 1 tablespoon of salt. Bring to a boil then reduce to a simmer and add lasagna noodles. Cook according to package directions until al dente.
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Step 2In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
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Step 3Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
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Step 4Add 1/2 stick butter and diced onion allow to saute until onion is partially cooked about 3 minutes then sprinkle all ingredients with flour and stir. Let the flour cook off for a few minutes it will have a paste like appearance and begin to slightly brown.
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Step 5Now slowly wisk in milk while simmering gently. You may need a bit more but 1 cup is close. Simmering for a few minutes will thicken slightly then add parmesan cheese to thicken more. It should resemble slightly thicker jarred alfredo sauce.
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Step 6Add minced garlic, drained & chopped artichokes & mushrooms to the meat & sauce mixture and simmer for a few minutes. Remove this from the heat and let cool while assembling the cheese filling.
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Step 7In a large mixing bowl scramble 2 eggs then add and combine the remaining ingredients for the cheese filling. *be sure you squeeze the moisture out of the thawed spinach
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Step 8For the assembly spray a large 9x13 casserole dish with non-stick cooking spray. Spread a few tablespoons of the meat & sauce mixture across the bottom to prevent the noodles from sticking.
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Step 9Layer 3 noodles, 1/3 meat & sauce mixture, 1/2 cheese filling, 6 provelone cheese slices then noodles, 1/3 meat, remaining 1/2 cheese filling & 6 more provelone cheese slices last layer will be meat & sauce topped with shredded cheeses of your choice **I tried Garlic Parsley, Cheddar & Parmesean Cheeses this time and it was so good!
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Step 10Cover with foil and bake at 350 degrees for 30-40 minutes removing foil the last 10 minutes to melt cheese well. Remove from oven & let stand for 10-15 minutes to set. Serve with mixed greens & garlic bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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