Pilgrim's Harvest Lasagna
Yield: 8-10 Servings
4 Tablespoons Unsalted Butter
1/4 Cup Flour
3 1/4 Cups Half and Half, Divided
2 Tablespoons Sherry
2 Teaspoons Fowlers Poultry Seasoning
1 Teaspoon French Grey Salt
1 Teaspoon Ground White Peppercorns
8 Ounces Cream Havarti Cheese, Grated
3-4 Cups Shredded Turkey or Chicken
3 Cups Ricotta
1/4 Cup Half and Half, Divided
1 1/2 Cups Roughly Chopped Kale or Spinach
1/2 Cup Chopped Walnuts, Roasted
1/2 Cup Dried Cranberries
1/2 Cup Brie
12 Oven Ready Lasagna Noodles
This lasagna is made from many of the ingredients we appreciate most during our Harvest and Thanksgiving celebrations here at the farm. The underlying flavor of the dish comes from MorningStar Kitchen’s Fowler's Poultry Blend, a mixture of herbs that has almost come to define “savory” for us. We often make this ahead at Thanksgiving and freeze it so that we have it ‘ready to go’ on New Years’ Day. This dish makes a perfect farewell to the holidays, and welcome to the New Year.
Place the Havarti and Brie in the freezer for a few minutes before beginning to assemble the lasagna. They will be easier to grate once they have been thoroughly chilled. Once fully chilled, grate separately and return to refrigerator.
Preheat oven to 35o degrees. Toss kale or spinach with 1 tablespoon of oil and place in preheated oven. Roast about 20 minutes until tender and lightly browned. Remove from oven, cool slightly, chop finely, and set aside. At the same time, place walnuts on cookie sheet and toast in oven for 8-10 minutes. Remove from oven and set aside to cool. Mix kale and walnuts together with ricotta, grated Brie, 3 tablespoons Half and Half, kale or spinach, walnuts, salt, and pepper. Set aside.
Meanwhile, prepare the white sauce: Melt butter in sauce pan placed over medium low heat. When melted, add the sherry and flour. Cook the mixture, stirring constantly, for 5 minutes until the flour has cooked through. Add 3 cups Half and Half, one cup at a time, stirring to fully incorporate each addition into the mixture. Bring mixture to a low boil, continuing to stir constantly. Once mixture has begun to thicken, add seasoning blend, salt, and pepper to the blend. Stir to combine, remove from heat, and set aside. If the sauce becomes too thick before assembling the lasagna, add a little more Half and Half to the mixture.
Spray a 9”x 13” baking pan with olive oil cooking spray. Spread a small amount of white sauce on bottom of pan. Place 3-4 lasagna noodles, depending on size, over the sauce. Top with a layer of turkey or chicken, and dollop 1/3 of the ricotta mixture on top. Continue to layer with 1/3 of the cranberries and shredded Havarti. Repeat process until you have three full layers. Let stand for 30 minutes.
Cover pan lightly with tin foil and place in preheated oven. Bake for 50-60 minutes until bubbly. Remove foil and continue baking for another 10-15 minutes. Remove from oven and let stand for 20 minutes before serving.