White Lasagna with Turkey and Mushrooms
Prep time
Cook time
Total time
This creamy white lasagna is the perfect way to use up leftover holiday turkey.
Serves: 12
  • 1 lb dried lasagna noodles
Bechamel Sauce
  • ¼ cup butter
  • ¼ cup flour
  • 2½ cups milk
  • ½ cup heavy cream
  • Salt and pepper to taste
Turkey-Mushroom Layer
  • 2 cups thinly sliced leeks, white parts only
  • 2 cups thickly sliced cremini mushrooms
  • 3 cups roughly chopped baby spinach
  • ½ cup dry white wine
  • Salt and pepper to taste
  • 2 cups diced cooked turkey
Ricotta Layer
  • 1 450g container ricotta cheese
  • 2 eggs
  • 1 tsp herbes de provence
  • 1 cup grated mozzarella cheese
  1. Preheat oven to 350F.
  2. In a large pot of boiling salted water, cook the lasagna noodles as per package directions. Drain and set aside.
Prepare the Bechamel Sauce:
  1. Using a small saucepan, melt the butter over medium-high heat. Stir in flour and cook, stirring constantly, for 1 minute. Immediately whisk in milk, and cook until thickened, stirring frequently, about 3-5 minutes. Stir in heavy cream, and season to taste with salt and pepper. Set aside.
Prepare the Turkey-Mushroom Layer:
  1. In a wide skillet set over medium-high heat, sweat the leeks in olive oil until they begin to soften, about 3-5 minutes. Add the mushrooms and continue cooking, stirring frequently, until most of the liquid has cooked out of the mushrooms, about 7-10 minutes. Add spinach and white wine, and cook until spinach is wilted and most of the liquid has cooked off, about 10 minutes more. Stir in the cooked turkey, and set aside.
Prepare the Ricotta Layer:
  1. Lastly, prepare the ricotta layer by whisking together all of the ingredients in a mixing bowl until smooth and creamy.
Assemble the Lasagna:
  1. Spoon a thin layer of bechamel sauce onto the bottom of an 9x13" baking dish. Cover with a layer of lasagna noodles, followed by half of the ricotta mixture. Add another layer of lasagna noodles, and top this one with the turkey-mushroom mixture. Top with a third layer of lasagna noodles, and then the last of the ricotta. Top with one last layer of noodles. Pour the remaining bechamel sauce overtop, then sprinkle with an even layer of mozzarella.
  2. Bake the lasagna in preheated oven for 35-40 minutes, or until bubbly and golden brown. Let stand for 5-10 minutes, then serve piping hot with a green salad and crusty bread.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/leftovers-gone-wild-white-lasagna-with/