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Venetian Lasagna

Dinner • Cheese, Dinner, lasagna, Main Dish, Pasta
Source: Peter Christian's Tavern
Serving size: 6


  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 pound ground turkey, cooked
  • 1 cup spinach, 1 package frozen cooked and drained
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups sliced mushroom
  • dash pepper
  • 1 pound lasagna noodle, Make 3 layers in 9 x 9 baking dish
  • 2 tablespoons heavy cream
  • 1 whole egg
  • 2 tablespoons parmesan cheese
  • 1 cup parmesan cheese, For preparation
  • 1 cup mozzarella cheese, grated
  • White Sauce
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 1/2 cups light cream, can also use milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • dash pepper


  • 1. Melt in a heavy soup kettle the butter and oil. Add and saute until tender the chopped onion and minced garlic. Add an stir to combine well the cooked turkey, cooked/drained spinach, chicken broth, salt, nutmeg and sliced mushrooms and dash of pepper.
  • 2. Bring to a boil, then turn heat to low and simmer 25 minutes until all liquid is absorbed. Transfer to a bowl and let cool.
  • 3. Cook lasagna noodles to make 3 layers in a 9 x 9 baking dish. Set aside.
  • 5. Melt the butter and stir in the flour. Add the 2.5c light cream of milk. Cook and stir until thick.
  • 6. Remove from heat and stir in heavy cream, oregano, salt and dash of pepper.
  • 8. Oil the baking dish and cover bottom with layer of lasagna.
  • 9. To the turkey mixture (that is cool) add heavy cream, 1 egg and parmesan cheese.
  • 10. Spread 1/2 of the turkey and spinach mixture on noodles. Cover with 1/3 sauce and 1/3c parmesan cheese.
  • 11. Repeat step 10 again and cover with layer of noodle.
  • 12. Spread remaining sauce on top of noodles with grated mozzarella cheese and 1/3c parmesan cheese.
  • 13. Bake at 350 degrees for 30-40 minutes until top is browned and filling bubbles at edges.


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