Leftover Turkey Lasagna (Thanksgiving Lasagna)
User Reviews
4.6
30 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
611 kcal
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Course
Main Course
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Cuisine
Italian
Leftover Turkey Lasagna (Thanksgiving Lasagna)
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Make our delicious Thanksgiving lasagna with leftover turkey, vegetables, and a light cream cheese and cottage cheese white sauce.
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Ingredients
Turkey sauce:
- 3 cups leftover turkey 375 g/ 13 oz, Note 1
- 1 onion
- 2 garlic cloves
- 2 carrots medium to large
- 1 large red bell pepper
- 1 tablespoon olive oil
- ⅓ cup water 75 ml
- 1 teaspoon oregano
- pinch of cayenne pepper
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 lb pizza or tomato sauce 450 g, Note 2
White sauce:
- 1 cup cottage cheese 225 g/ 8 oz, Note 3
- ⅔ cup cream cheese 150 g/ 5.5 oz
- ⅔ cup sour cream 150 g/ 5.5 oz
- ½ cup milk 125 ml
Assemble lasagna:
- 9 lasagna sheets no boil, oven ready Note 4
- ⅔ cup cheddar or Gouda, 150 g/ 5.5 oz
- ¼ cup parmesan freshly grated, 30 g/ 1 oz
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Instructions
- Preheat the oven to 400°F/ 200°C.
Prepare ingredients:
- Chop the cooked turkey into very small pieces (Note 1). Slice the onion into thin half rings. Chop the garlic finely. Dice carrots and pepper.3 cups/ 375 g + 1 onion + 2 garlic cloves + 2 carrots + 1 large red bell pepper
- Cook vegetables: Heat the olive oil and sauté the onion rings until translucent (about 2 minutes). Add garlic, carrots, and peppers and cook, stirring often, for about 4 minutes. Add water, oregano, cayenne pepper, salt, and pepper to taste. Cover, leaving a crack open, and cook the vegetables for about 10 minutes or until slightly softer.1 tablespoon olive oil + ⅓ cup water + 1 teaspoon oregano + pinch of cayenne pepper + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Add the sauce and the chopped turkey and stir for 2-3 minutes until they are hot. Stir in the cottage cheese.1 lb pizza or tomato sauce / 450 g
- Whisk cream cheese, milk, and sour cream in a bowl.1 cup cottage cheese / 200 g + ⅔ cup cream cheese / 150 g + ⅔ cup sour cream / 150 g + ½ cup milk / 125 ml
Assemble turkey lasagna:
- First layer: Place a few tablespoons of the tomato-vegetable-turkey sauce into the casserole dish. Arrange 3 lasagna sheets on top, cover with ⅓ of the cheese sauce, a sprinkle of the grated Gouda or Cheddar, and ⅓ of the tomato sauce.only 3 of 9 lasagna sheets + a sprinkle from a total of ⅔ cup Cheddar
- Second layer: Add the following 3 lasagna sheets, ⅓ of the cheese sauce, a sprinkle of cheese, and⅓ tomato sauce.only 3 of 9 lasagna sheets + a sprinkle from a total of ⅔ cup Cheddar
- Third layer: Place the last 3 lasagna sheets on top and finish with the remaining cheese sauce, followed by the remaining tomato sauce. Spread the remaining grated cheese and the Parmesan on top.only 3 of 9 lasagna sheets + ¼ cup Parmesan
- Bake for about 35-40 minutes or until the noodles are cooked through.
- Rest the lasagna for about 10 minutes before serving.
Notes
- Turkey: I always prepare this Thanksgiving lasagna with leftover turkey. Alternatively, you can make it with fresh turkey, which requires a brief cooking step before incorporating it into the tomato sauce.
- Sauce: Pizza, marinara, and tomato sauce are all fine. If you don’t have any ready-made sauce, mix 1 lb/ 450 g sieved tomatoes/ passata with some dried herbs like oregano, thyme, basil (or Italian seasoning), a pinch of sugar, salt, and pepper to taste.
- Lasagna: I always use no-boil lasagna.
- Low-fat version: Use low-fat cottage cheese (0,2% fat), low-fat cream cheese (4% fat), low-fat milk (1.8% fat), and low-fat cheese.
- The nutrition is calculated considering the full-fat version of these products.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
611kcal
(31%)
Carbohydrates
47g
(16%)
Protein
39g
(78%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
143mg
(48%)
Sodium
1006mg
(42%)
Potassium
795mg
(23%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
5363IU
(107%)
Vitamin C
43mg
(48%)
Calcium
296mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 611kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1006mg | 42% |
| Potassium | 795mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 5363IU | 107% |
| Vitamin C | 43mg | 48% |
| Calcium | 296mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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