Thanksgiving Leftovers Lasagna

Thanksgiving leftovers are transformed into a delicious lasagna with the addition of spinach, light cream sauce and low-fat ricotta.

Thanksgiving Leftovers Lasagna


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups/28 ounces 1% milk
  • 1/4 teaspoon salt
  • Pinch each pepper and nutmeg
  • 9 sheets/8 ounces oven-ready noodles
  • 1 1/2 cups chopped cooked turkey breast
  • 4 cups/1 pound chopped roasted butternut squash
  • 1/2 pound spinach, steamed and squeezed dry
  • 1 cup/8 ounces part-skim ricotta cheese
  • 1 cup/4 ounces Italian cheese blend divided
  • 2 tablespoons chopped fresh parsley


  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. Heat oven to 375 degrees F.
  4. Spread 1/2 cup sauce evenly over bottom of greased 13 x 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 1/3 cup cheese. Repeat layers.
  5. Place remaining 3 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
  6. Cover tightly with foil; bake for 30 minutes.
  7. Remove foil and bake for 15 to 20 minutes or until top is golden brown and filling is bubbling.
  8. Let stand for 10 minutes before serving.
  9. Sprinkle with fresh parsley before serving.

Yield: 9 servings | Total: 1 hour 30 min

Calories 305 kcal

A Pasta Fits original recipe.

Recipe and photo used with permission from: National Pasta Association