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Turkey Lasagna with Cranberries
Ingredients
  • 1 ½ cup fat-free chicken stock
  • 1 can (12 ounce size) evaporated skim milk
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt, omit if using salted stock
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon dried sage, crushed
  • 1 ½ teaspoon dried thyme, crushed
  • 3 cups turkey, can used chopped cooked turkey, or cooked ground turkey
  • ½ cup finely chopped fresh parsley
  • 1 can (16 ounce size) whole berry cranberry sauce
  • ½ pound lasagna noodles, cooked al dente
  • 1 carton (15 ounce size) fat-free ricotta cheese
  • 8 ounces shredded, part-skim mozzarella cheese
  • ½ cup fresh, whole-wheat bread crumbs
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