Leftover Turkey Lasagna Recipes

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ROASTED TURKEY LASAGNA

Made with leftover roasted turkey, this straightforward, easy-to-assemble big ol' pan of lasagna is exactly what we want to eat the day after Turkey Day. It's a comforting crowd pleaser that is just different enough from yesterday's feast.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 14



Roasted Turkey Lasagna image

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the garlic and 2 tablespoons of the oil together in a large skillet over medium heat until the garlic begins to brown around the edges, 4 to 5 minutes. Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1 1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce is thickened, 20 to 24 minutes. (You should have about 4 cups.) Allow the sauce to cool.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the sausage and cook, breaking up with a slotted spoon into smaller pieces no more than 1 inch long. Cook until browned, about 7 minutes. Transfer the cooked sausage with the spoon to a paper-towel-lined plate to drain.
  • Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking. Drain into a colander and rinse under cold water until they are cool enough to handle; drape over the side of the colander. (This will also help to separate the sheets so they do not stick together.)
  • Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a medium bowl until well combined. Add the turkey and sausage and stir to combine. Set aside.
  • Spoon a very scant layer of sauce, about 1/4 cup, into a 9-by-13-inch baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly overlapping and cutting to fit if necessary. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, followed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan.
  • Cover with foil and bake until hot throughout and the cheese is melted, about 30 minutes. Uncover and continue to bake until slightly golden brown, about 10 minutes more. Let rest for 10 minutes, cut into pieces and serve.

2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
One 28-ounce can whole plum tomatoes, crushed by hand
1/4 cup tomato paste
1/2 cup loosely-packed fresh basil leaves
Kosher salt
1/2 pound sweet Italian sausage, removed from the casings
2 cups whole milk ricotta cheese
1 cup loosely packed fresh parsley leaves, chopped
1 large egg
1 pound lasagna noodles (about 20)
3 cups leftover turkey meat, white and dark, chopped or shredded
2 cups shredded mozzarella
2/3 cup grated Parmesan

LEFTOVER TURKEY LASAGNA

This is a great meal to make with Thanksgiving turkey leftovers!

Provided by haggard9

Categories     Holidays and Events Recipes     Thanksgiving     Leftovers

Time 1h5m

Yield 12

Number Of Ingredients 11



Leftover Turkey Lasagna image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • While noodles are cooking, mix condensed soup, mayonnaise, sour cream, and garlic powder together for sauce.
  • Use 1/2 of all ingredients to make layers in the prepared baking dish as follows: noodles, sauce, turkey, green beans, stuffing, mozzarella cheese, and Cheddar cheese. Repeat layers once more with remaining ingredients.
  • Bake in the preheated oven until bubbly, about 45 minutes.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 38.4 g, Cholesterol 63.1 mg, Fat 28.1 g, Fiber 3.6 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1076 mg, Sugar 3.3 g

cooking spray
8 noodles lasagna noodles
4 cups cubed leftover cooked turkey
6 cups leftover stuffing
½ cup frozen cut green beans, thawed
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
2 (10.5 ounce) cans condensed cream of chicken soup
½ cup mayonnaise
½ cup sour cream
½ teaspoon garlic powder

TURKEY LASAGNA ROLL-UPS

"When making traditional lasagna, my mother would always have leftover noodles, so she experimented and came up with this tasty way to use them up," writes Renee Buck from Greenville, South Carolina. "You can substitute chicken for the ground turkey and use spinach instead of broccoli in the filling for these roll-ups," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12



Turkey Lasagna Roll-Ups image

Steps:

  • Cook the noodles according to package directions; rinse and drain. In a nonstick skillet, cook turkey and onion over medium heat until turkey is no longer pink. , Meanwhile, in a small saucepan, bring broccoli and water to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender; drain., Add the broccoli, ricotta, egg, milk, thyme and salt to the turkey mixture. Spread over each noodle; drizzle each with 1/4 cup spaghetti sauce. Carefully roll up jelly-roll style. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Drizzle with remaining spaghetti sauce. , Cover and bake at 375° for 45-50 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 347 calories, Fat 13g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

4 lasagna noodles
6 ounces lean ground turkey
1 small onion, chopped
1 cup chopped fresh broccoli
1/4 cup water
1 cup (8 ounces) reduced-fat ricotta cheese
1 egg, lightly beaten
1 tablespoon fat-free milk
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
2 cups meatless spaghetti sauce, divided
1/4 cup shredded Parmesan cheese

TURKEY LASAGNA

This recipe for a white-sauce based lasagna is a great way to use up leftover turkey. For a little added spice dry a half teaspoon of dried mustard in the white sauce. Oven ready lasagna noodles make this recipe quick to prepare.

Provided by Bonnie G

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Yield 4

Number Of Ingredients 13



Turkey Lasagna image

Steps:

  • In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 655.1 calories, Carbohydrate 62.2 g, Cholesterol 107.1 mg, Fat 27.3 g, Fiber 3.5 g, Protein 39.8 g, SaturatedFat 11.9 g, Sodium 341 mg, Sugar 7.4 g

1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
1 tablespoon vegetable oil
2 cups cooked and chopped turkey
1 cup cooked chopped broccoli
2 tablespoons butter
¼ cup all-purpose flour
salt to taste
ground black pepper to taste
1 ½ cups milk
1 (16 ounce) package instant lasagna noodles
1 cup shredded mozzarella cheese

COMPANY TURKEY LASAGNA

Posted in response to a "Lasagna" Talk Thread. This recipe is from my friend's mother in law. This recipe is perfect for using up leftover turkey after Thanksgiving or Christmas.

Provided by Pamela

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 21



Company Turkey Lasagna image

Steps:

  • Place 1/2 Tomato sauce mixture on the bottom of a 9x13 inch pan.
  • Top with 3 noodles.
  • Then 1/2 of the broccoli sauce.
  • Followed by 3 more noodles.
  • Add rest of the broccoli sauce, add the last 3 noodles.
  • Top with the last of the tomato sauce and finish with the mozzarella cheese.
  • Bake at 350 degrees for 30 to 40 minutes.

9 lasagna noodles, cooked
2 cups mozzarella cheese, grated
1/4 cup butter
2 cups sliced mushrooms
1 onion, diced
4 cups tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon italian seasoning
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/3 cup butter
1 cup chicken broth
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
2 cups cooked turkey
2 cups chopped fresh broccoli
1/2 cup parmesan cheese

TURKEY LASAGNA

Make and share this Turkey Lasagna recipe from Food.com.

Provided by thadandkim

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10



Turkey Lasagna image

Steps:

  • Mix together everything but the Lasagna Noodles and Cheddar Cheese. Layer Noodles, meat mixture, and cheese just like you make a regular lasagna (3 layers).
  • Bake @ 350 for 30-45 minutes.
  • Let stand 10 minutes before cutting.

Nutrition Facts : Calories 635.8, Fat 40.9, SaturatedFat 21.7, Cholesterol 103, Sodium 1395.9, Carbohydrate 38, Fiber 1.3, Sugar 4.3, Protein 29.1

9 lasagna noodles, parboiled
4 cups turkey, cut up
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup black olives, sliced (optional)
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup onion
1/2 cup parmesan cheese
4 cups cheddar cheese

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