Turkey or Chicken Lasagna with Sage and Three Cheeses

(About 10 servings, original recipe from Kalyn's Aunt Ruth Ann, this version adapted quite a bit by Kalyn)

1 pkg. lasagna noodles (Use Dreamfields Lasagna for South Beach)
6 cups diced, cooked turkey (or chicken)
4 cups turkey stock, reduced to 3 cups (or use chicken stock)
16 oz. container sour cream (use low fat but not fat free for South Beach)
1 1/2 cups turkey gravy (or use 1 can cream of chicken soup, preferably Campbells)
1 cup plus 1 cup good quality grated parmesan cheese
1 T garlic powder
2 tsp. onion powder
2 T finely chopped fresh sage (or 1 T dried rubbed sage)
2 -3 cups grated mozarella cheese
1-2 cups grated low fat cheddar cheese

Preheat oven to 375 F. Put 4 cups turkey stock in pan and simmer until reduced to 3 cups. While stock reduces, dice leftover turkey and finely chop sage. In another large skillet, mix together gravy (or canned soup) and sour cream, then whisk in stock. Add diced turkey, sage, garlic powder and onion powder, and simmer about 5 minutes. Turn off heat and stir in one cup parmesan cheese.

In large 13" X 9" glass casserole dish, make a single layer of dry lasagna noodles. (You may have to break some noodles to fit.) Spoon half the sauce over noodles. (It will look like a lot of liquid, but don't worry.) Top with half of mozarella and half of cheddar cheese, then sprinkle over 1/2 cup parmesan.

Make another layer of dry lasagna noodles, then top with rest of sauce, mozarella, cheddar cheese and parmesan cheese. Cover dish tightly with tin foil, put in oven and bake one hour. After an hour, remove foil and bake 30-45 minutes more, or until noodles are soft when tested with a fork, lasagna is bubbling, and cheese is melted and slightly browned. Let sit 10 minutes, then serve.


This printable recipe from KalynsKitchen.com.