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Soulful Leftover turkey Lasagna

 Soulful Leftover turkey Lasagna 
  cooks @ 350 degrees for 45 to  55 min total
https://www.pexels.com/photo/food-italian-meal-wooden-37078/


Photo Credit                    Pixabay.com
Need dietetic exchanges ? Calories? Sodium levels? 
 scroll down...*
You Need
to preheat oven to 350 degrees 
  • 8 by 8 by 2 inches deep pan  (makes  6-8 cups of casserole  which means @ nine  6 ounce servings) 
  • Cooking spray or 2 tablespoons of oil to coat pan 
  •  Box of instant lasagna (cooks in oven)  or box of traditional lasagna 
  • 2 cups of turkey  rinsed in water (turkey dries out as leftovers very quickly -as a result it gets saltier)
  •  1-2 cups of left over cooked  greens  (uncooked frozen vegetables okay 
  • bar of cheese - cheddar or Velveeta- about 8 ounces 
  • 2-3  eggs uncooked


Cook lasagna if you don't have instant lasagna 
 drain and let cool on a plate in strips that are not touching each other

Beat eggs in a cup add to greens and mix thoroughly
 Hint:  You can always mix more eggs to coat this dish  
Carefully thin the egg mix  out with a tablespoon of water if the vegetables are not frozen  or the greens are thick 


rub oil into pan then carefully place lasagna strips so they overlap a little

pour just enough  beaten egg and greens (vegetable mix ) into corners and pan to cover First Layer
 This mix is   like a coating not deeper than 1/8 of an inch

put a layer of turkey over egg mix 
then  cut slices off the bar of cheese or Velveeta  so  cheese is laid out like a checkerboard

Repeat the above sequence until you run out of ingredients

Place in over carefully put a piece of tin foil over it  
Let it cook until you see bubbles on the sides of the pan about 45-55 minutes.


 For the last 5 minutes  take tin foil off top   
WATCH THE  lasagna pan under LOW BROIL for 2-3 minutes  to get the color you see here


https://www.pexels.com/photo/close-up-photography-of-baked-mac-806357/
Photo Credit                             

Ronmar Lacamiento



 Let it cool enough to eat.
 Yields 9 servings of 6 ounces each see calories above based on which cheese you used...
  It tastes even better  on Day 2...
prevent it from drying out put a cover on top before you store it in the Refrigerator 


What if you  ate the whole thing by yourself ??? Here are the numbers 
 according to https://www.supertracker.usda.gov/foodtracker.aspx





This is why this is comfort food - humans love salt...



all 
9 servings  is
1553 Calories

       2589 mg of sodium (300 over RDA) @

However    --- 1 serving is 173 calories  @ 289 mg sodium *

well under the max of 2300 mg /day of sodium *
 Cup 1
Turkey, white and dark meat,  skin not eaten  8 ounce(s) cooked  (yep you are removing the salt by rinsing that turkey in WATER  )
345 Calories



Cup 2 
Turkey, white and dark meat, skin not eaten 8 ounce(s) 
 removing the salt by rinsing that turkey in WATER)    345 Calories
Mustard greens, fresh, cooked (no salt or fat added)
2 cups                                                                                  42 Calories

Cheddar cheese, low sodium¼ pound
451 Calories


Pasta, lasagna noodles, dry 3 ounce(s)
370 Calories

 Velveeta Light ¼ pound                                       197 calories

 Total 9 servings is  1299  calories  @ 3808 mg sodium
1 serving = 144 calories @ 423 mg sodium 


Velveeta  traditional¼ pound                             267 calories       
 Total 9  servings  is 1399 calories @ 4069 mg sodium   WHOA!!!
 1 serving = 152 calories @ 452 mg sodium 

so yes--- real cheese is more calories but less sodium 

2 fat / 2 meat / 2 starch 
* similar to mac and cheese in exchanges  this is an estimate 














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