Real Recipes From Real Home Cooks ®

turkey, chicken, artichoke lasagna florentine

(1 rating)
Recipe by
Dawn Whitted
Spearfish, SD

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!

(1 rating)
yield 6 -8
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For turkey, chicken, artichoke lasagna florentine

  • 9-12
    lasagna noodles, cooked
  • 20 oz pkg
    ground turkey
  • 4
    chicken tenderloins
  • 3 Tbsp
    olive oil, extra virgin
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    nutmeg, ground
  • 1 tsp
    red pepper flakes
  • 1 tsp
    sweet basil, dried
  • 1 1/2 tsp
    oregano, dried
  • 1 sm
    onion, diced
  • 2 clove
    garlic, minced
  • 1/2 stick
    butter, unsalted
  • 1/4 c
    all purpose flour
  • 1 c
    milk, 1%
  • 1 can
    mushrooms, canned, diced
  • 1 c
    parmesan cheese, grated (divided)
  • 3-4 pinch
    salt and pepper
  • 1 jar
    artichoke hearts, drained & chopped
  • 8 oz
    cottage cheese
  • 2 lg
  • 1 c
    mozzarella cheese, low-fat
  • 6 oz
    spinach, frozen, thawed & squeezed
  • 1/2 tsp
    each of garlic powder, onion powder, nutmeg & red pepper flakes
  • 1 clove
    garlic, minced
  • 3-4 pinch
    salt and pepper
  • 1 pkg
    provolone cheese, slices (use 5-6 on 1st two layers)
  • 1 1/2 c
    shredded cheese (garlic parsley, cheddar & parmesan)

How To Make turkey, chicken, artichoke lasagna florentine

  • 1
    Fill 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.
  • 2
    In large skillet add olive oil and brown ground turkey and finely chopped chicken for 3-5 minutes.
  • 3
    Approximately halfway through browning (3-5 minutes) add the following seasonings: Garlic & Onion Powder, nutmeg, red pepper flakes, dried basil & oregano.
  • 4
    Add 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.
  • 5
    Now 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.
  • 6
    Add 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.
  • 7
    In 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
  • 8
    For 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.
  • 9
    Layer 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!
  • 10
    Cover 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.