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1
Preheat the oven to 350 degrees.
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2
Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
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3
Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
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4
Melt the butter in a large saucepan over medium-low heat.
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5
Add the flour and cook, stirring constantly for 2 minutes.
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6
Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
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7
Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
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8
Remove from the heat and add the salt, pepper, sage and thyme and mix well.
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9
Stir in the turkey and parsley and set aside.
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10
Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
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11
Cover the sauce with a layer of the cooked lasagna noodles.
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12
Top the noodles with the ricotta cheese and a third of the turkey mixture.
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13
Add a second layer of noodles.
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14
Spread the remaining cranberry sauce over the noodles.
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15
Cover the cranberries with half of the remaining turkey mixture.
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16
Sprinkle half of the shredded mozzarella cheese evenly over the top.
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17
Top with the remaining noodles, turkey mixture and shredded cheese.
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18
Sprinkle the bread crumbs evenly over the top.
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19
Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
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20
Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.
