Turkey (or Chicken) Lasagna with Sage and Three Cheeses
Turkey Lasagna with Sage and Three Cheeses is one of my favorite things to make with leftover turkey! Use Turkey Recipes or Chicken Recipes to find more ideas for Thanksgiving Leftovers!
Years ago I posted a fabulous lasagna recipe that I created using leftover turkey from Thanksgiving and the last of the sage from my garden. This has been one of my favorite post-Thanksgiving dishes to make with leftover turkey, turkey gravy, and turkey stock all adding a lot of flavor. But the original recipe made a huge dish of lasagna, and it was a pretty rich dish. (My brother Mark jokingly asked if this was phase five for South Beach when I made it the first time.)
This year I thought I’d give this recipe a little makeover, and the new recipe makes a smaller dish of lasagna with less cheese for a lighter version that’s still quite delish. (I’ll keep the printer-friendly link for the original version as well, in case anyone has enjoyed that version and has it bookmarked.)
If you’re ready to go back to lighter eating on the day after Thanksgiving and not in the mood for lasagna, check out My Best Low-Carb Recipes for Leftover Chicken or Turkey.
How to Make Turkey (or Chicken) Lasagna with Sage and Three Cheeses:
(Scroll down for complete printable recipe.)
- Back in the day I never would have thought of making this without Dreamfields Lasagna (affiliate link) but there are many whole grain and low-glycemic lasagna varieties now, so use the one you prefer.
- Start by cooking down 3 cups of homemade turkey stock until it’s reduced to 2 cups. (You can also use chicken stock or even canned chicken broth, as long as you reduce it to intensify the flavor.)
- Cut up enough leftover turkey to make 5-6 cups of diced turkey. I like the turkey cut fairly small for this.
- Whisk together the reduced turkey stock, low-fat sour cream, turkey gravy, chopped sage, garlic powder, and onion powder, and simmer over very low heat for about 5 minutes. (You can use purchased turkey gravy or even canned chicken soup if you don’t have any leftover gravy.
- Then turn off the heat and stir in 1 cup coarsely grated Parmesan and the diced turkey.
- Spray the casserole dish with olive oil or non-stick spray and put in the first layer of dried lasagna noodles. (If you use a 12″ x 9″ inch pan, three noodles fit perfectly.)
- Then put half the sauce mixture over the noodles. (It will look like far too much liquid, but be brave. The noodles will absorb a lot of the liquid as they cook.)
- Sprinkle on a layer of grated low-fat mozzarella and low-fat cheddar cheese.
- Then make a second layer of noodles, sauce, and cheese.
- It’s very important to cover the dish tightly with foil for the first hour of baking time, so the sauce can cook the noodles.
- After one hour, remove the foil and cook the lasagna for 30-45 minutes longer, or until it’s nicely browned and the noodles are soft when you stick a toothpick in.
- The last photo shows how my lasagna looked after I cooked it for about 40 minutes more. Let it sit for about 15 minutes before you try to cut it into portions, unless you don’t mind if it doesn’t keep its shape.
Turkey (or chicken) Lasagna with Sage and Three Cheeses
(About 8 servings, adapted from a recipe for chicken lasagna from Kalyn’s Aunt Ruth Ann.)
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 (Use Dreamfields Lasagna for South Beach)
1 1/2 cups grated low-fat mozzarella cheese
1 cup grated low fat cheddar cheese
Preheat oven to 375 F. 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. (For Dreamfields, this is three 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.
South Beach Suggestions
Even when made with Dreamfields lasagna (which is made to be reheated, unlike other Dreamfields pastas) this recipe would probably be phase 3 for the South Beach Diet, or a small serving for a “once in a while treat” for phase 2.
More Ideas with Leftover Turkey:
Brown Rice Casserole with Leftover Turkey, Mushrooms, Sour Cream, Cheese, and Thyme from Kalyn’s Kitchen
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime from Kalyn’s Kitchen
Turkey and Cannellini Bean Soup with Sweet Potatoes and Rosemary from Kalyn’s Kitchen
Turkey Gumbo from Steamy Kitchen
Seven Soup with Leftover Turkey from Soup Chick
Leftover Turkey Pot Pie from Andrea Meyers