Turkey Lasagna With Cranberries

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with a nonstick cooking spray and set aside.

Combine the chicken stock and evaporated milk in a saucepan and bring to a boil. Stir well, then reduce heat to a simmer.

In a large saucepan, melt the butter over medium-low heat. Stir in the flour and cook for 2 minutes, stirring constantly. When the flour and butter have cooked, add the heated milk mixture to the flour mixture in a steady stream while whisking vigorously with a wire whisk. Whisk until completely combined then bring the mixture to a boil, stir, and reduce heat to low. Let the mixture simmer, stirring frequently, until thickened (about 5 minutes).

Remove the thickened milk mixture from the heat and stir in the salt, black pepper, dried sage, and dried thyme. Mix well then stir in the cooked turkey and fresh parsley. Stir well to combine and then set aside.

Spread half of the cranberry sauce evenly over the bottom of the baking dish. Add a layer of the cooked lasagna noodles over the top. Spread the ricotta cheese evenly over the noodles (it helps to stir the ricotta well first).

Top the ricotta with one third of the turkey mixture, then add another layer of lasagna noodles. Spread the remaining cranberry sauce over the noodles.

Spread another third of the turkey mixture over the cranberries and sprinkle with half the mozzarella cheese. Top with remaining noodles. Spread the remaining turkey mixture over the noodles and top with the remaining mozzarella cheese. Sprinkle the breadcrumbs evenly over the top of the casserole.

Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting.