Turkey Lasagna Recipe: Chef Adrianne Calvo's Lasagna Is What to Make With That Leftover Thanksgiving Turkey by Chef Adrianne Calvo

A Thanksgiving leftover idea that isn’t a sandwich? This easy turkey lasagna recipe will make the whole family hope for leftover turkey.

Serve this easy lasagna recipe with a salad and garlic bread. The leftovers freeze well for a quick dinner another night. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 
Total Time: 1 hour and 10 minutes
Servings: 6 to 8

Ingredients

• 1 pound no-boil lasagna noodles
• kosher salt
• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 1 pound turkey leftovers
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup torn basil
• 1 container (16 ounces) ricotta
• 1/2 cup grated Parmesan, plus more for sprinkling
• 2 tablespoons freshly chopped parsley
• 1 egg
• 1 pound fresh mozzarella, sliced

Here's how to make it: 

1. Preheat oven to 375 degrees F. Grease a large large baking sheet with cooking spray. 
2. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in tomato paste and then add turkey. Cook, breaking up the meat with a wooden spoon, about 5 minutes. 
3. Add tomatoes and basil. If the mixture is too thick, fill tomato can about a quarter full with water. Season with salt and pepper and let simmer 20 minutes. 
4. In a medium bowl, stir together ricotta, Parmesan, parsley, egg and garlic. Season with salt and pepper. 
5. In the bottom of a large baking dish, spoon a thin layer of sauce. Add a layer of cooked noodles, overlapping them slightly. Spread about a third of ricotta mixture over noodles, top with sauce, then top with a layer of mozzarella. Repeat to make three layers.
6. Bake until lasagna is bubbling and cheese is melted, about 35 minutes.

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