Thanksgiving Leftovers You'll Love

  • Share
  • Print
« Previous |  2 of 2  | Next »

Thanksgiving Lasagna

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.

 

Todays Daily Prize
ADVERTISER
Visit LHJ on Facebook

Latest updates from @LHJmagazine

Follow LHJ on Twitter
More Smart Savings
 
Want Free Stuff? Click Here for the best Deals, Discounts and Prizes.