Ground Turkey and Gouda Lasagna

16 Jun

This was a lazy person’s version of lasagna, but was bursting with flavor nonetheless.  The leftover chicken drippings added another layer of yummy, rich, roasted flavor to the leftover stuffing from the Vidalia onions I made the other day.  The smoked gouda cheese really put this over the top.  It was very delicious and heated up reasonably well the next day (the no-boil noodles get a little difficult to cut, but I neglected to bring a knife of any description so it’s likely a very remediable solution, and would certainly be fixed by using pre-boil lasagna noodles).

If you don’t have the leftover stuffing from the Vidalia onions or the pan drippings from a roasted chicken, I suggest some ground turkey with thyme, rosemary, and a splash of chicken stock browned in a sauté pan as a replacement.

Ground Turkey and Gouda Lasagna

2 cups leftover stuffing from stuffed Vidalia onions topped with mozzarella

8-10 no boil lasagna noodles

3 tbs. leftover drippings from roasted chicken

1 large clove garlic, chopped

1/4 cup canned tomatoes, crushed

3/4 cup smoked gouda, shredded

Non-stick cooking spray

Preheat oven to 350°.

In a large sauté pan, heat leftover drippings over medium heat.  Add garlic and cook until fragrant, about 1-2 minutes.  Add tomatoes and increase heat to medium-high.  Stirring occasionally, cook 8-10 minutes until thickened.

Spray a casserole dish with non-stick cooking spray.  Spoon a bit of the sauce onto the bottom.  Layer with 2-3 noodles.  Top with about 1 cup filling and about 1/3 of the cheese.  Add another layer of noodles.  Add more sauce, another 1 cup of filling, and another 1/3 of the cheese.  Top with one more layer of noodles, the rest of the sauce, and remaining cheese.  Cover with tinfoil.

Bake 25 minutes, covered.  Uncover and bake another 15-20 minutes until cheese is melted and golden brown.  Let rest 5-10 minutes before cutting and serving.

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