Chef Adrianne Calvo's Turkey Lasagna Recipe Is What to Make With Leftover Turkey by Chef Adrianne Calvo
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Not sure what to do with all those leftovers from Thanksgiving dinner? Need a Thanksgiving leftover idea that isn’t a sandwich? This easy turkey lasagna recipe will make the whole family hope for leftover turkey.
To make this high-protein turkey lasagna recipe you will need no-boil lasagna noodles, salt, olive oil, garlic onion, tomato paste, leftover turkey meat, a can of crushed tomatoes, fresh basil, ricotta cheese, Parmesan cheese, an egg and mozzarella cheese. The lasagna bakes in about one hour and fills your kitchen with amazing aromas! Plus, check out the health benefits of protein.
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: 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
- 28 ounces (1 can) crushed tomatoes
- 1/4 cup torn basil
- 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:
- Preheat oven to 375 degrees F. Grease a large large baking sheet with cooking spray.
- 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. (You can make this lasagna recipe with chicken or even chicken Italian sausage instead of turkey.)
- 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.
- In a medium bowl, stir together ricotta, Parmesan, parsley, egg and garlic. Season with salt and pepper.
- 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.
- Bake until lasagna is bubbling and cheese is melted, about 35 minutes. Serve. This lasagna freezes well. Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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