Leftover Turkeysagna
One of the best part of holiday feasts is what you get after: the leftovers! Here’s a great recipe that uses leftover turkey! Try this amazing Turkeysagna with your leftovers!
Leftover Turkeysagna
Leftover Turkeysagna
Author:
Ingredients
- 1lb. Lasagna noodles
- 16 oz. ricotta
- Parmesan cheese
- 3 cups Mozzarella cheese
- 1 large onions
- 2 Tbsp fresh garlic
- 2 Tbsp Italian seasoning
- 1 lb. portabella mushrooms – diced
- 1 lb. mushrooms – quartered
- 1 lb. fresh spinach
- 3 lbs. leftover Turkey
- 1/2 gal Alfredo sauce (recipe below)
Instructions
- Dice turkey in medium pieces.
- In a large pot, sauté turkey until browned on all sides (approx. 5 min).
- Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
- Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
- Drain mix into colander.
- Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
- Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
- Cook 350 degrees for about 45 minutes to an hour or until done.
- Let cool for approximately 10-15 minutes before cutting.
- Enjoy with simple Caesar salad!
Alfredo Sauce
Author:
Ingredients
- 1 1/2 quart chicken stock
- 3 Tbsp fresh garlic
- 1 1/2 quart heavy cream
- 6 oz. Parmesan cheese
- 3 Tbsp Italian seasoning
- salt & pepper
- 3-4 tablespoons corn starch in water
Instructions
- Combine chicken stock, Italian seasoning, and garlic in pot and bring to a boil.
- Add heavy cream and reduce by half.
- Add corn starch, let thicken and simmer for at least 10 minutes.
Special thanks to Chef Shane Ocean Catering Company for sharing this awesome recipe!
