Palmsticcio Lasagna with Turkey

INGREDIENTS

• 1 can of Jego Palmsticcio heart of palm lasagna sheets
• 2 cups of mushroom soup or cream of mushroom
• 3 cups of leftover shredded turkey with its gravy
• 8 oz of mozzarella cheese
• 8 oz of mushrooms, sautéed with garlic, butter, and parsley

INSTRUCTIONS

1. Sauté the mushrooms in butter with ½ tbsp of minced garlic for about 7 minutes. Adjust salt and stir in fresh parsley at the end.
2. Layer the lasagna just like in the video: start with Palmsticcio sheets, then turkey, mushroom soup, sautéed mushrooms, and mozzarella cheese. Repeat until you're out of ingredients.
3. Bake at 350°F for 25 minutes until bubbly and golden on top.