Turkey Lasagna

Ingredients:

1/2 pound lasagna noodles

7 tablespoons butter

1 1/2 cup sliced mushrooms

1 cup sliced onions

1 cup sliced carrots

1 cup sliced celery

3 tablespoons flour

1/2 teaspoon salt

1/2 bay leaf

1/4 teaspoon cayenne pepper

1 cup turkey stock or canned chicken broth

1/2 cup light cream

2 cups small curd cottage cheese

2 eggs

1/2 pound cheddar cheese

1/2 pound Mozzarella cheese

3 cups cooked turkey slices

Directions:

Preheat oven to 325 degrees. Cook lasagna noodles according to directions on the package. Rinse in cold water; drain; lay on towel. Melt 2 tablespoons butter in a large skillet; saute mushrooms; remove from pan. Melt 2 tablespoons butter in same skillet; saute onions, carrots and celery until tender.

Melt 3 tablespoons butter in saucepan; blend in flour, salt, bay leaf and cayenne pepper. Remove from heat; gradually add turkey stock. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minute. Remove from heat; remove bay leaf and then add cream and the sauted mushrooms. In a small bowl, beat eggs into cottage cheese.

Using a 9" x 13" baking dish, layer the ingredients in three levels this order: lasagna noodles, sliced turkey, sauteed vegetables, cottage cheese/egg mixture, turkey stock, cheddar cheese, and Mozzarella cheese,. Continue to layer until pan is filled and all ingredients are used, ending with a final layer of the two cheeses.

Bake at 325 degrees for 1 1/2 hours or until lightly browned and bubbling hot.