Kalyn's Kitchen

Turkey (or Chicken) Lasagna with Sage and Three Cheeses

(This is an old recipe that has been removed from my site, but I am leaving the printer-friendly version here for anyone who might have been a fan of the recipe. There’s also a Printer Friendly Recipe for original version from 2006 if you enjoyed that richer version!)

(About 8 servings, adapted from a recipe for chicken lasagna from Kalyn’s Aunt Ruth Ann.)

Ingredients:
3 cups homemade turkey stock, simmered until reduced to 2 cups (or use chicken stock or canned chicken broth, which should also be reduced)
5-6 cups diced, cooked turkey (or chicken)
16 oz. container reduced-fat sour cream
1 1/2 cups turkey gravy (can use gravy from a jar or cream of chicken soup if you don’t have leftover gravy)
1 cup good quality coarsely-grated Parmesan cheese (I would use 3/4 cup if you only have finely-grated Parmesan)
2 tsp. garlic powder
1 tsp. onion powder
3 T finely chopped fresh sage, or more (or use about 1 T dried rubbed sage)
1 pkg. lasagna noodles 
1 1/2 cups grated low-fat mozzarella cheese
1 cup grated low fat cheddar cheese

Instructions:

Preheat oven to 375 F/190C.

Put 3 cups turkey stock in large pan and simmer until reduced to 2 cups. While stock reduces, dice leftover turkey and finely chop sage.

When the stock has reduced, let cool for a minute and then whisk in the gravy, sour cream, sage, garlic powder, and onion powder and simmer about 5 minutes without letting it come to a boil.  Turn off heat and stir in one cup coarsely grated Parmesan cheese and the diced turkey.

Spray a 12″ x 9″ casserole dish with olive oil or non-stick spray, then make a single layer of dry lasagna noodles.   

Spoon half the sauce over noodles. (It will look like a lot of liquid, but don’t worry.) 

Sprinkle over half the mozzarella cheese and half the cheddar cheese.

Make another layer of dry lasagna noodles, then top with rest of sauce, mozzarella, and cheddar cheese.  Cover the dish tightly with foil and bake one hour.

After an hour, remove foil and bake 30-45 minutes more, or until noodles are soft when tested with a fork, lasagna is bubbling, and cheese is melted and slightly browned.

Let sit 10-15 minutes, then serve.

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    44 Comments on “Turkey (or Chicken) Lasagna with Sage and Three Cheeses”

  1. I made this last night for dinner!  The sauce had too much garlic powder!  Next time I would use real garlic & onions instead of the powder!  !  However the bottom layer of lasagna noodles burned!  I used a glass baking dish – so I have to take the blame for that!  I would try this again with some adjustments!  It was fairly quick & easy to make!

    • Hmm, I wonder if different brands of garlic powder are more potent. It didn’t seem too garlicky to me, but real garlic and onions would definitely be good. I don’t know why using a glass dish would make the bottom burn? Did you have it tightly covered with foil? I’m glad you are willing to try again; I might lower the temperature to 350F if you suspect your oven cooks a little hot.

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  3. Mmm. We are out of leftover turkey by now, but I'm def. pinning this for future use! This would be a great meal for many of the women I know who are having babies soon. Thanks!