| Turkey Lasagna 2 T. butter 1 med. onion, chopped 2 cloves garlic, minced 4 cups leftover gravy 2 cups leftover turkey, cubed 2 cups leftover stuffing 1 cup leftover cranberry sauce (optional) 1 10 oz. frozen spinach, thawed, drained and squeezed 16 oz.. ricotta cheese 1/2 cup parmesan cheese 1 egg 4 cups (1 lb.). mozzarella cheese, grated 9 lasagna noodles, uncooked Saute the onion and garlic in the butter until softened. Add the gravy, heat through. Set aside. Combine ricotta cheese, parmesan cheese, spinach and the egg. Set aside. Preheat oven to 350. Spray a 9 x 13 baking dish.. Coat the bottom of the baking dish with some of the gravy to prevent sticking. Layer the lasagna noodles 3 across. Spoon one third of the ricotta mixture on the noodles. Arrange half of the turkey on top of the cheese. Then layer half of the stuffing and half of the cranberry sauce, if using. Spoon 1/3 of the gravy over the top, then 1 cup mozzarella.. Repeat with a second layer. For the third layer, place 3 more noodles across, top with the remaining gravy, ricotta cheese and the mozzarella cheese. Cover with foil and bake for 45 minutes. Remove the foil and continue baking for about 30 more minutes or until cheese is starting to brown. Remove from the oven. Cool for 15 minutes before serving. Note: I usually add any leftover vegetables also. Broccoli or cooked carrots are good choices. |
