How To Make Leftover Holiday Dinner Lasagna
Serves 10 to 12
What You Need
Ingredients
1 cup ricotta cheese ( or gravy)
1/2 cup cranberry sauce
1 large egg
1 teaspoon finely chopped fresh herbs, such as thyme or sage
1/2 teaspoon kosher salt
1 1/2 cups turkey gravy, divided
1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided
3 cups leftover sweet potato casserole or mashed potatoes, divided
1 1/2 cups shredded, cooked Brussels sprouts, divided
3 cups cooked, shredded turkey, divided
2 cups dressing or stuffing
Equipment
9x13-inch baking dish
Cooking spray
Mixing bowl
Whisk
Measuring cups and spoons
Instructions
- Prepare the baking dish: Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish (glass or ceramic) with cooking spray; set aside.
- Make the cranberry-ricotta sauce: Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.
- Layer the lasagna: Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles.
- Top: Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.
- Bake: Bake until the noodles are tender, the top is golden-brown, and the gravy is bubbling, about 40 minutes.
- Cool: Cool for at least 15 minutes before serving.
Recipe Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Or can be frozen.
Recipe curtesy or my friend Meg.
