Turkey's Last Stand

It’s the end of the long holiday weekend. You’re shopped out from Black Friday jostling for bargains and turkeyed out from two days of leftovers. But one peek in the refrigerator reveals a few more bits of perfectly good meat. Waste not, want not … give your turkey scraps new life in easy but classic lasagna.

Add a side salad, a glass of Chianti and a loaf of fresh crusty bread. You won't even notice you're eating leftover anything -- it tastes that good!

12 uncooked lasagna noodles
1 egg
16 ounces ricotta cheese
1 cup grated Italian cheeses (Mozzarella. Parmesan, Asiago blend)
1 tablespoon chopped fresh parsley (1 teaspoon dried)

2 cups shredded cooked turkey (or 1 pound ground turkey, cooked, crumbled and drained)
4 cups of your favorite marinara sauce
¼ cup grated mozzarella

Preheat oven to 350 degrees F. Lightly spray 13 x 9 x 3 inch deep square baker with cooking spray.

In medium bowl stir egg, ricotta, mixed cheeses and parsley until well mixed. Place 2 cups of marinara sauce into a small sauce pans, add meat and warm slightly. Pour ½ cup of the meatless sauce in bottom of the pan, add ½ cup water. Layer 4 uncooked sheets over water-sauce in baker. On top of the noodles layer 1 cup of the meat sauce and half of the cheese-egg mixture. Repeat. Cover with a top layer of the remaining 4 uncooked noodle sheets. Spread ½ cup meatless sauce and pour ½ cup water on top. Cover with foil.

Bake one hour or until hot and bubbling. Remove from oven sprinkle with grated mozzarella, recover with foil and let stand for about 15 minutes before cutting. Warm reserved cup of meatless sauce to spoon over each serving as desired. Recipe makes 8 servings.


  1. Excellent idea--I'm sick of pies and tettrazini and so forth!

  2. Oh and don't forget Turkey Divan! LOL

    The great thing about the lasagna is you use the meat up and it just tastes like lasagna.

  3. been gone for a week. wow, you posted lots of very interesting things and great recipes!!! thanks.


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