Serve with some crispy roast potatoes on the side and lashings of gravy.

Leftover turkey lasagne. The perfect use for this year’s leftover. Web the best leftover turkey lasagna! Chopped fresh sage 2 tsp.

5 stir in the chopped basil and frozen spinach and heat through for another 5 minutes, stirring occasionally. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth. Spread over noodles in dish.

Web preheat the oven to 400 degrees f. Drain the noodles, gently rinse with cold water and lay on a kitchen towels, separated from each other. In a large pot of boiling salted water, cook noodles until al dente according to package instructions.

It's a great option if you don't want to cook a whole turkey, and it's cheaper too. For the filling, heat olive oil in a large frying pan set over medium heat. Web arrange a rack in the middle of the oven and heat to 375°f.

Grease a large large baking sheet with cooking spray. Web 1 cup leftover shredded or diced turkey (or ground turkey crumbles, browned) 1/4 cup gravy. Cooking spray · 8 noodles lasagna noodles · 4 cups cubed leftover cooked turkey · 6 cups leftover stuffing · ½ cup frozen cut green beans, thawed · 1 cup shredded mozzarella cheese · 1 cup shredded cheddar cheese · 2 (10.5 ounce) cans condensed cream of chicken soup · ½.

Chopped fresh thyme 3 tbsp. ⅓ cup mayo + 1 ½ tsp sriracha. Salt pinch each pepper and nutmeg 9 sheets/8 oz.