White Lasagna with Turkey, Mushrooms, & Artichoke Hearts
3 cups basic Cream Soup Mix
6 cups water
salt and freshly ground pepper, to taste
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
1 12 oz. package artichoke quarters
2 cups diced turkey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 12 oz. package Oven ready lasagna
4 cups grated mozzarella cheese
2 cups freshly grated Parmesan cheese
chopped fresh parsley
Mix the Cream Soup Mix and water; whisk over medium heat until boiling and thickened. Taste for salt and pepper; add if necessary.
Melt the butter in a large skillet; add the mushrooms and onions. Cook over medium-high heat, stirring occasionally, until the liquid has evaporated. Stir in the artichokes, turkey, salt, and freshly ground pepper.
Pour enough of the cream soup mixture over the bottom of a 9 x 13" casserole dish; top with three of the lasagna sheets (not touching because they will expand). Spoon 1/3 of the mushroom/turkey mixture over the lasagna sheets; sprinkle evenly with 1 cup mozzarella cheese and 1/2 cup freshly grated Parmesan. Top with about 1/4 of the cream soup sauce. Repeat twice, then add the remaining three lasagna sheets and the remaining cream soup sauce. Evenly spread the top with the remaining cheeses and sprinkle paprika over all.
Bake in a preheated 350° oven for 45-60 minutes or until bubbly. Remove the lasagna from the oven and let sit 15 minutes before cutting.
Note: this can be made up to 1 day ahead, covered, and refrigerated. Baking time will be slightly longer.
Amount Per Serving
Calories 505 Calories from Fat 225
Percent Total Calories From:
Fat 45% Protein 24% Carb. 31%
Nutrient Amount per
Total Fat 15 g
Saturated Fat 22 g
Cholesterol 85 mg
Sodium 976 mg
Total Carbohydrate 39 g
Dietary Fiber 3 g
Sugars 1 g
Protein 30 g
Vitamin A 16% Vitamin C 2% Calcium 0% Iron 7%