Leftover Turkey Lasagna (Print Version)
# Ingredients:
01 -
3 cups shredded turkey, fully cooked.
02 -
2 cups dressing or stuffing.
03 -
1/2 cup herbed cranberry sauce.
04 -
1 large egg, beaten.
05 -
1 1/2 cups turkey gravy.
06 -
1 teaspoon fresh herbs like sage or thyme.
07 -
1/2 teaspoon fine kosher salt.
08 -
1 cup creamy ricotta cheese.
09 -
1 package (10 oz) lasagna noodles (no boiling needed).
10 -
3 cups mashed sweet potatoes or casserole.
11 -
1 1/2 cups finely shredded Brussels sprouts.
# Instructions:
01 -
Turn the oven on to 375°F.
02 -
Coat a 9x13 dish with cooking spray.
03 -
Stir together cranberry sauce, ricotta, egg, herbs, and salt in a bowl.
04 -
Pour 1/2 cup of gravy across the bottom of your dish.
05 -
Start stacking noodles, sweet potatoes, Brussels sprouts, shredded turkey, and some ricotta mix.
06 -
Do the same layering process again.
07 -
Finish with one last noodle layer on top.
08 -
Cover everything with the rest of the gravy.
09 -
Use up the extra ricotta mixture and spread it over the top layer.
10 -
Finish by evenly distributing the stuffing on top.
11 -
Bake until it bubbles, about 40 minutes.
12 -
Let it sit for 15 minutes before slicing.
# Notes:
01 -
A smart way to use up leftover Thanksgiving food.
02 -
Feel free to swap in other leftovers you have on hand.
03 -
Assembled lasagna shouldn't be frozen.
04 -
Any fresh herbs you need to use up will work well here.