Nicely Spiced Turkey Lasagna

What to do with a pound of ground turkey? Hmmm. Tomato sauce, white sauce, spices, noodles.....The sauces used in this lasagna are soft and succulent off-setting the pleasant spicy surprise of chipoltle spice. The olives are a nice addition too, especially the green onions.

Saute 1 pound of turkey with 1/2 cup of chopped olives (I used mixed, black and GREEN), 1/2 chopped onion, 1/4 cup of sundried tomatoes, 1/2 tsp. of poultry seasoning, 1 tsp. of basil, a pinch of salt and a 1/2 tsp. of pepper. Once cooked, add 1 cup of philly cream cheese with 1/3 cup of milk to ground turkey mixture and turn the heat off. In a separate pot make a sauce first by making a roux of 4 tsp. of butter and 4 tbsp. of flour (you may want to use more butter if the flour is too dry), 1 chopped green onion, and a pinch of chipotle spice; then add 2 cups of chicken broth with 1/2 cup of tomato sauce and bring to a boil. Once it boils, turn the heat down to simmer for a minute or two and then turn it off completely. I used no bake lasagna noodles. Layer a lasagna dish with at least one cup of sauce and layer noodles to cover the pan. Then add turkey mixture, 1 cup of cheese sprinkled evenly (I used Tex-Mex), then top with more noodles, the rest of the sauce, and top completely with 2 cups of cheese and cover with foil. Bake covered for 45 minutes at a 300 degree oven.