Thanksgiving Leftovers Lasagna
Prep Time
90 minutes
Number of Servings
Serves 9
Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 3 Tbsp all-purpose flour
  • [q:3 1/2] cups (28 oz) 1% milk
  • [q:1/4] tsp salt
  • Pinch each pepper and nutmeg
  • 9 sheets (8 oz) oven-ready noodles
  • [q:1 1/2] cups (6 oz) chopped cooked turkey breast
  • 4 cups (1 lb) chopped roasted butternut squash
  • [q:1/2] lb spinach, steamed and squeezed dry
  • 1 cup (8 oz) part-skim ricotta cheese
  • 1 cup (4 oz) Italian cheese blend, divided
  • 2 Tbsp chopped fresh parsley
Directions
  1. Heat oil and butter in skillet set over medium heat; cook onion, garlic, sage and thyme for about 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 1 minute.
  2. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in salt, pepper and nutmeg.
  3. Preheat oven to 375°F. Spread [q:1/2] cup sauce evenly over bottom of greased 13 by 9-inch baking dish. Place 3 noodles over sauce. Spread 1 cup sauce, half of the turkey, butternut squash, spinach and ricotta over top; sprinkle with [q:1/3] cup cheese. Repeat layers. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
  4. Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling.
  5. Let stand for 10 minutes before serving. Sprinkle with fresh parsley before serving.
Nutrition Info
305 calories, 10 g fat, 4 g saturated fat, 42 mg cholesterol, 287 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g sugars, 21 g protein