Boursin Turkey Lasagna
Servings
12
Servings
12
Ingredients
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.