This Leftovers Lasagna Recipe Is Your New Post-Thanksgiving Must
Categories: Food

This Leftovers Lasagna Recipe Is Your New Post-Thanksgiving Must

Admittedly, upon being given the challenge of creating a Thanksgiving Leftovers Lasagna with more than just the turkey, I was dubious. Sweet potato, stuffing, gravy (have you seen our 12 gravy recipes roundup?) and cranberry sauce? They might work in a pie or a sandwich, but with pasta and cheese? Hmmmm.

Always up for an interesting spin on a recipe (like blending pie to make a cherry pie milkshake), I set to work turning that delicious gravy into a creamy sauce that would pull all of the ingredients together (stay away from the tomato-based sauce, that’d just be weird). Adding the turkey to the sauce resulted in something not unlike the flavors of pot pie soup, which is never a bad thing! Layered together with the sweet potato, stuffing and some fresh spinach (use leftovers of that if you have any), and dotted with cranberry sauce, it was then covered in cheese and baked until bubbling. Yes, it was delicious. Yes, we ate it ALL (which is a shame, because we really wanted to try one of these 14 inventive ways to give away leftovers).

Ingredients:

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic salt
  • 1 and 3/4 cups leftover turkey gravy
  • 1 packed cup shredded mozzarella
  • 1 packed cup shredded cheddar cheese
  • 2 cups roughly chopped/shredded leftover cooked turkey
  • 6-8 dried lasagna sheets (depending on the size of your dish)
  • 2 cups chopped/sliced cooked leftover sweet potato
  • 2 cups fresh baby spinach (or 1/2 cup cooked)
  • 1/2 cup leftover stuffing
  • 3 Tablespoons cranberry sauce
  • small bunch parsley

  1. Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a saucepan over a medium heat. Add the flour and whisk to form a thick paste. Let the paste bubble for one minute, while stirring with the whisk, then pour in one-third of the milk. Stir in with the whisk until smooth, then repeat twice more until all the milk is used. You should have a reasonably thick sauce. If it’s still very thin, continue to heat while stirring, until the sauce thickens. Stir in the salt, pepper, thyme and garlic salt.
  2. Pour the leftover gravy into the sauce, stir and heat through, then add one-third of the mozzarella and one-third of the cheddar cheese to the sauce. Stir until the cheese has melted, then stir in the leftover turkey and heat through for 2-3 minutes. Turn off the heat.
  3. Take a 13 x 9-inch (approx.) baking dish, and spoon one-third of the turkey and sauce mixture into the bottom of the dish. Layer over half of the lasagna sheets, to cover the turkey in a single layer. Layer on half of the cooked sweet potatoes and half of the spinach. Crumble on half of the stuffing, then dot with half of the cranberry sauce. Spoon on half of the remaining turkey and sauce mixture and top with the remaining lasagna sheets. Top with the rest of the turkey sauce mixture, then layer on the remaining spinach, sweet potato, stuffing and cranberry sauce. Sprinkle the rest of the cheese on top. Place in the oven and bake for 30-35 minutes, until the pasta is cooked and the cheese is golden brown.
  4. Top with roughly torn parsley and serve with extra cranberry sauce!

Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a saucepan over a medium heat. Add the flour and whisk to form a thick paste. Let the paste bubble for one minute, while stirring with the whisk, then pour in one-third of the milk. Stir in with the whisk until smooth, then repeat twice more until all the milk is used. You should have a reasonably thick sauce. If it’s still very thin, continue to heat while stirring, until the sauce thickens. Stir in the salt, pepper, thyme and garlic salt.

Pour the leftover gravy into the sauce, stir and heat through, then add one-third of the mozzarella and one-third of the cheddar cheese to the sauce. Stir until the cheese has melted, then stir in the leftover turkey and heat through for 2-3 minutes. Turn off the heat.

Take a 13 x 9-inch (approx.) baking dish, spoon one-third of the turkey and sauce mixture into the bottom of the dish. Layer over half of the lasagna sheets, to cover the turkey in a single layer. Layer on half of the cooked sweet potatoes and half of the spinach. Crumble on half of the stuffing, then dot with half of the cranberry sauce. Spoon on half of the remaining turkey and sauce mixture and top with the remaining lasagna sheets. Top with the rest of the turkey sauce mixture, then layer on the remaining spinach, sweet potato, stuffing and cranberry sauce. Sprinkle the rest of the cheese on top. Place in the oven and bake for 30-35 minutes, until the pasta is cooked and the cheese is golden brown.

Top with roughly torn parsley and serve with extra cranberry sauce!

Cheesy turkey deliciousness!

What’s your favorite Thanksgiving leftovers recipe? Tag us on Instagram with your pics, using #iamcreative.