Turkey Lasagna

1/2  cup		onion, chopped
2		stalks celery,s chopped
1/2  teaspoon		minced garlic
1  tablespoon		vegetable oil
2  servings		cooked and chopped turkey
1  cup		cooked chopped broccoli
2  tablespoons		butter
1/4  cup		all-purpose flour
1  dash		salt to taste
1  pinch		ground black pepper to taste
1-1/2  cups		milk
1  cup		shredded mozzarella cheese
16  ounces		Dry Whole Wheat Spaghetti Pasta

Tip: For nutritional information on all the ingredients in Turkey Lasagna just click on each ingredient name. Then adjust the serving size for any Turkey Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
2.To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well. Return to low heat, whisk in milk and cook until thick.
3.To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
4.Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.