Boursin Turkey Lasagna

Lasagna is not so much a recipe as a reflection of human taste, in all its many varieties. It has travelled the globe, evolving, and acquiring innumerable iterations. Its journey through different cultures and cuisines has influenced its preparation and ingredients, resulting in a diverse array of regional variations. From the classic Italian lasagna to the North American-style lasagna with its thick layers of cheese, each version tells a unique story of culinary heritage.

Lasagna is a culinary canvas that invites creativity. From experimenting with different pasta types and fillings to creating innovative sauces and cheese combinations, the possibilities are limitless.

Lasagna holds a special place in the hearts of many people as a comforting and nostalgic dish. Its rich flavors and warm, inviting aroma evoke memories of family gatherings, celebrations, and cozy evenings spent at home.

This Boursin turkey lasagna ticks all the boxes when it comes to a friends or family meal. Perfect for the holiday season get togethers.

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Boursin Turkey Lasagna

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Course

Main Dish

Cuisine

Italian

Keyword

Boursin chicken lasagna

Servings

MetricUS Imperial

Ingredients

• 2 cups leeks, sliced
• 2 Tbsp olive oil
• 454 gm mushrooms, sliced
• 1/2 tsp red pepper flakes
• 1/3 cup flour
• 3 1/4 cups milk
• 3/4 cup chicken stock
• 2 Tbsp fresh lemon juice
• 2 - 150 gm pkgs Boursin cheese w/ garlic & fine herbs
• 280 gm Swiss chard
• 255 gm box oven ready lasagna sheets
• 500 gm cooked turkey, shredded
• 454 gm Monterey Jack cheese, shredded
• 70 gm Parmesan, grated

Course Main Dish Cuisine Italian Keyword Boursin chicken lasagna Servings MetricUS Imperial Ingredients 2 cups leeks, sliced 2 Tbsp olive oil 454 gm mushrooms, sliced 1/2 tsp red pepper flakes 1/3 cup flour 3 1/4 cups milk 3/4 cup chicken stock 2 Tbsp fresh lemon juice 2 - 150 gm pkgs Boursin cheese w/ garlic & fine herbs 280 gm Swiss chard 255 gm box oven ready lasagna sheets 500 gm cooked turkey, shredded 454 gm Monterey Jack cheese, shredded 70 gm Parmesan, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat the oven to 400 F.
2. Coat a 9 x 13-inch baking dish with cooking spray. In a saucepan over medium-high heat, sauté leeks in olive oil. Add the mushrooms & red pepper flakes; cook until mushrooms are softened, about 4 minutes. Sprinkle in flour to coat the vegetables & cook for 2 minutes.
3. Add the milk, chicken stock, & lemon juice; stir until smooth. Bring to a simmer, cook until sauce is thickened, about 5-8 minutes. Whisk the Boursin cheese in until the sauce is smooth. Stir in the dry, chopped Swiss chard.
4. Spread a thin layer of sauce, about ½cup, on the bottom of a grease baking dish. Reserve ⅓ of the sauce for the top. Arrange 1/3 of the lasagna sheets over the sauce. Then top with sauce. Scatter 2 cups chicken, ½ the Monterey Jack cheese & 1/4 of the Parmesan.
5. Repeat the next layer with another 1/3 lasagna sheets, sauce, remaining chicken, remaining Monterey Jack cheese, & 1/4 of the Parmesan. Top with remaining lasagna sheets, reserved sauce, and sprinkle with remaining Parmesan. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.
6. Bake uncovered, until brown and bubbly, 30-35 minutes. Let the lasagna rest for 15-20 minutes before serving.