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Turkey, Chicken, Asparagus Lasagna
J.M. Lobsinger, Burlington, ND

1 pound lasagna noodles
1 pound asparagus spears
1 onion, chopped
4 cloves garlic, chopped fine
1/2 pound mushrooms, sliced
Olive oil
1 pound ground turkey
1 pound ground chicken
2 cups ricotta cheese
8 ounces cream cheese, softened
1 pound Swiss cheese
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1 can cream of mushroom soup
2 cans chick broth, divided
1 cup white wine
Romano cheese

Cook lasagna according to package directions. Blanch asparagus; cut into 1/4-inch pieces. Sauté onion, garlic and mushrooms in olive oil. Sauté turkey and chicken. In large bowl, add ricotta, cream cheese, Swiss cheese, salt, pepper and thyme; add mushroom soup, 1 can chicken broth, wine, onion, garlic, mushrooms, turkey and chicken and asparagus. Coat a 9 x 13 inch pan with olive oil. Alternate layers of lasagna noodles, mix, and chicken broth. Cover and bake 45 minutes. Sprinkle with Romano cheese. Bake uncovered 15 minutes. Let stand for 25 minutes.

Serves 10.