Turn leftover turkey into something new and delicious like lasagna! This turkey and spinach lasagna features a delicous white sauce with loads of cheese and a bread crumb topping.

Turkey and Spinach Lasagna

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
8 ounces lasagna noodles
2 1/2 cups milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1 (8-ounce) container ricotta cheese
1 1/2 cups chopped cooked turkey

1 cup shredded mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons dry bread crumbs
1/2 teaspoon Italian seasoning

1. Preheat oven to 350°F (175°C).
2. Cook frozen chopped spinach and lasagna noodles according to the package directions; drain.
3. In a saucepan blend together milk and flour. Cook over low heat until thickened, stirring constantly. Season with salt and pepper. Mix half the sauce with the spinach and set aside.
4. Pour a small amount of the remaining sauce into a 13 x 9 x 2-inch baking dish. Alternate layers of noodles, spinach mixture, ricotta cheese, turkey and ending with the white sauce.
5. Sprinkle with the mozzarella and Parmesan cheeses, dry bread crumbs, and Italian seasoning. Bake for 20 minutes, or until bubbly.

Makes 9 servings.