Roasted Turkey Lasagna

Votes: 1

Time: 2 hours 5 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 507, total fat 22 G., saturated fats 10 G., proteins 35 G., carbohydrates 42 G., fiber 3 G., cholesterol 103 mg, sodium 686 mg, sugar 5 G.

This succulent lasagna is made with leftover roast turkey—a great way to treat your loved ones to a new dish the day after the holidays. With a homemade tomato sauce and fried sausage, the turkey takes on a completely different flavor than the day before. Just what everyone needs after a hearty holiday dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 can (800 g) canned whole plum tomatoes, broken up by hand
1/4 cup tomato paste
0.5 cup fresh basil leaves
220 g raw sweet Italian sausage, casings removed
2 cups whole milk ricotta
1 cup chopped fresh parsley leaves
1 large egg
450 g lasagna sheets (about 20 pcs.)
3 cups leftover turkey (white and dark meat), shredded
2 tbsp. grated mozzarella
2/3 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta lasagna, turkey, minced sausage, plum tomatoes, basil, ricotta cheese, mozzarella cheese, Parmesan cheese

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a large skillet over medium heat, heat 2 tablespoons olive oil. Add the garlic and cook until the garlic begins to brown around the edges, 4-5 minutes. Add the pureed tomatoes, tomato paste, basil, and 1 teaspoon salt. Pour 1 1/2 cups of water into an empty tomato can, rinse, and pour into the skillet. Increase the heat to medium-high and bring the sauce to a simmer. Cook, stirring occasionally, until thickened, 20-24 minutes. You should have about 4 cups of sauce. Let cool.

Meanwhile, bring a large saucepan of salted water to a boil.
In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, breaking up any large pieces with a slotted spoon. Cook until golden brown, about 7 minutes. Spoon the sausage onto a paper towel-lined plate to drain any excess fat.
Add the lasagna noodles one at a time to the boiling water and cook until al dente, about 8 minutes. Stir very gently with a wooden spoon to prevent the noodles from sticking together. Drain the noodles in a colander and rinse under cold water to cool slightly; hang the lasagna noodles over the edge of the colander to prevent them from sticking together.
In a medium bowl, combine the ricotta, parsley, and egg with 1/2 teaspoon of salt until smooth. Add the turkey and sausage and stir. Set aside.
Spoon about 1/4 cup of the sauce into a 9 x 13-inch baking dish and spread it evenly across the bottom. Layer with a layer of lasagna noodles, overlapping them slightly and cutting as needed. Spread half the meat mixture over the noodles, then a third of the tomato sauce, then a third of the mozzarella, and a third of the Parmesan. Layer another third of the noodles on top, overlapping them slightly. Then add the other half of the meat mixture, then another third of the sauce. Add another third of the mozzarella and a third of the Parmesan. Repeat the noodle layers and top the lasagna with the remaining sauce, mozzarella, and Parmesan.
Cover with foil and bake until the cheese is melted, about 30 minutes. Remove the lid and continue baking until golden brown, about 10 more minutes. Let rest for 10 minutes, cut into pieces, and serve.

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