Thanksgiving Leftovers You'll Love
Serves 8 to 10
Prep time: 20 minutes
Total time: 1 hour 15 minutes
Oil, for baking dish
2 large eggs
1 container (15 oz.) part-skim ricotta
1 1/2 cups coarsely grated low-fat mozzarella (1/2 lb.)
1 1/2 cups coarsely grated smoked mozzarella (1/2 lb.)
1/3 cup finely grated Parmigiano-Reggiano
1 jar (32 oz.) marinara sauce
12 no-boil lasagna sheets (from a 9-oz. box)
3 cups (3/4 lb.) shredded Roast Turkey
2 cups Roasted Autumn Vegetables with Hazelnut-Browned Butter
- Preheat oven to 375 degrees F. and arrange rack in middle of oven; lightly oil a 13-x-9-x-2-inch baking dish.
- Whisk together eggs, then stir in ricotta, 1 cup of each mozzarella and the Parmigiano-Reggiano until just combined; season with salt and pepper.
- Evenly spread 1 cup sauce in bottom of prepared baking dish. Arrange 4 lasagna sheets over sauce, overlapping slightly to fit. Layer with half each of cheese mixture, turkey and vegetables, then with 1 cup sauce, 4 lasagna sheets, remaining cheese mixture, turkey, and vegetables. Top with 1 cup sauce, remaining 4 lasagna sheets, and 1 cup sauce.
- Cover baking dish with foil and bake until sauce is bubbling, about 40 minutes. Remove foil and sprinkle with remaining 1/2 cup of each mozzarella. Bake until cheese is melted and edges of lasagna are golden, about 15 minutes more.
Per serving (based on 9 servings): 495 calories, 23g total fat, 10.5g sat fat, 1,092mg sodium, 38g carbs, 451mg calcium, 123mg chol, 37g protein, 4g fiber
Originally published in Ladies' Home Journal, November 2006.