Turkey Broccoli Lasagna with White Sauce

My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.

Turkey Broccoli Lasagna with White Sauce

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9 servings


  • 9 lasagna noodles uncooked
  • 3 cups broccoli florets
  • 1 cup cottage cheese divided
  • 1/4 cup Parmesan cheese grated
  • 3 cups fully cooked turkey sliced extra thin

White sauce

  • 3 Tbsp butter
  • 1 shallot chopped
  • 2 cloves garlic minced
  • 3 Tbsp all purpose flour
  • 2 cup milk 2%
  • 1 cup heavy whipping cream
  • 1/3 cup white wine
  • 3 cup mozzarella cheese grated
  • 1/2 tsp pepper ground black
  • 1 tsp salt


  • Prepare pasta according to package direction. Drain and rinse with cold water.
  • Preheat oven to 350 degrees F.
  • Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
  • Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
  • Stir in mozzarella cheese, black pepper and white wine.
  • Remove saucepan from the heat and set aside.
  • Spread a generous 2 spoonful of cheese sauce on the bottom of a 9×13 inch pan and cover with 3 cooked lasagna noodles.
  • Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
  • On top of the last noodle layer, cover with remaining of the sauce.
  • Sprinkle with parmesan cheese.
  • Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.
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