The holidays are here! We’re sharing this nontraditional dish that is made with an ingredient that is part of our celebrations, and inspired by another one that is starting to appear more and more frequently at our festivities. We thank Strong with Milk for sponsoring this recipe, although the opinions and words are mine.
For reasons unknown to me, I am increasingly seeing lasagna served at holiday parties. I suppose it’s because, at the end of the day, lasagna is really just another type of casserole. What do you think?
While this combination is not traditional, these lasagna rolls come bathed in a rich and abundant milk-based sauce, which is something that we Dominicans definitely like. Milk is part of our culture, and a key ingredient in many of our favorite dishes (and our beloved smoothies).
Let me remind you that milk has nine essential nutrients, including high-quality protein, calcium, vitamins A, D; plus potassium, phosphorus, Milk does not contain added sugars, and is fresh and economical.
Visit the page Strong with Milk and you can find a lot more nutritional information and how to live a healthy lifestyle. You will also find delicious recipes that your whole family will love.
Back to today’s recipe, I want to mention that the idea is to use holiday turkey leftovers, but you can easily substitute that with rotisserie chicken. The star is definitely the rich milk-based sauce that it’s bathed in. It’s super creamy and contrasts very well (like we Dominicans like) with the more acidic filling. You can reuse the idea for this sauce in other casseroles.
Whether you use leftover turkey roast, or supermarket rotisserie chicken, these Turkey Lasagna Rolls with Creamy Milk Sauce deserve a place on your table.
- 2 ½ tablespoons of butter
- 2 ½ tablespoons of whole wheat flour
- 3 cups of low-fat milk
- ½ teaspoon of salt or more to taste
- ½ teaspoon of pepper or more to taste
- 1 ½ cups of freshly grated parmesan
- 8 uncooked whole wheat lasagna noodles
- 2 tablespoons of chopped parsley
Heat the butter on low heat. Add the flour and stir well until the flour and butter are completely mixed. Pour the milk slowly, while you stir the flour mix to prevent lumps. Once it is well mixed, boil on low heat until the mix thickens to the same consistency as drinkable yogurt.
Season with salt and pepper to taste. Remove from heat and stir until it cools down to room temperature. Mix with 1 cup of parmesan and set the sauce and remaining parmesan to the side for later.
Heat the oil on very low. Add the onions and cover with a tight lid. Cook on low heat until the onions become transparent. Add the turkey and increase the heat to low, stirring frequently until the turkey heats up. Add the tomato sauce and cook on low until warm. Season with salt and pepper to taste. Let it cool to room temperature.
Preheat the oven to 400 ºF [200 ºC].
Boil the lasagna according to package directions.
Spread ⅛ of the meat evenly over each lasagna noodle and roll it up.
Spread half of the white sauce in a baking dish and place the lasagna rolls in the dish with the seam facing down. Cover the rolls with the remaining sauce.
Cover the dish with foil.
Bake until the sauce starts to bubble (around 20 minutes). Remove from the oven, sprinkle with the remaining parmesan and the chopped parsley.
Serve hot and with salad.
For a low-carb option, use thin slices of zucchini in lieu of lasagna noodles. And Pour yourself an extra glass of milk to add some more nutrients to your meal.