Side Pannel
Leftover Turkey Lasagna
Leftover Turkey Lasagna
- Recipe Submitted by maryjosh on 07/17/2018
Ingredients List
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon + 1 teaspoon chopped fresh sage, divided
- 3 teaspoons chopped fresh thyme, divided
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 1/2 cups milk
- Kosher salt
- Fresh cracked black pepper
- Fresh ground nutmeg
- 9 oven-ready lasagna noodles
- 3 cups shredded leftover turkey
- 4 cups leftover roasted butternut squash (or sweet potatoes)
- 1 pound chopped leftover Brussels sprouts
- 8 ounces ricotta cheese
- 2 cups Italian cheese blend, divided
- 3 tablespoons chopped fresh parsley, divided
Directions
Preheat oven to 375°F.
Heat oil and butter in a large skillet set over medium heat; cook onion, garlic, 1 tablespoon sage and 2 teaspoons thyme for about 5 minutes or until softened.
Sprinkle flour over top; cook, stirring, for 1 minute. Gradually whisk in the chicken stock and milk until smooth.
Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper, and nutmeg to taste.
In a medium bowl, combine the ricotta cheese, 1 1/2 cups of the Italian cheese blend, 1 teaspoon sage, 1 teaspoon thyme, and 2 tablespoons parsley.
Spread 1/2 cup of the gravy evenly over bottom of greased 13- x 9-inch baking dish. Place 3 noodles over sauce. Spread another cup of the gravy, half of the turkey, butternut squash, sprouts and ricotta over top.
Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling. If you like your lasagna browned more, broil for 2 or 3 minutes.
Let stand for 10 minutes and sprinkle with fresh parsley before serving.
Heat oil and butter in a large skillet set over medium heat; cook onion, garlic, 1 tablespoon sage and 2 teaspoons thyme for about 5 minutes or until softened.
Sprinkle flour over top; cook, stirring, for 1 minute. Gradually whisk in the chicken stock and milk until smooth.
Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper, and nutmeg to taste.
In a medium bowl, combine the ricotta cheese, 1 1/2 cups of the Italian cheese blend, 1 teaspoon sage, 1 teaspoon thyme, and 2 tablespoons parsley.
Spread 1/2 cup of the gravy evenly over bottom of greased 13- x 9-inch baking dish. Place 3 noodles over sauce. Spread another cup of the gravy, half of the turkey, butternut squash, sprouts and ricotta over top.
Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling. If you like your lasagna browned more, broil for 2 or 3 minutes.
Let stand for 10 minutes and sprinkle with fresh parsley before serving.
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