Turkey & Butternut Squash Lasagna with Crispy Sage
This hearty meal transforms Thanksgiving leftovers into something unique and possibly greater than the sum of their parts. Host a ‘Friendsgiving’ with this dish, the day after your traditional Thanksgiving dinner, using primarily leftovers. It is a special showstopper of a dinner using leftover turkey, mushrooms, gravy, and butternut squash (or sweet potatoes). Enjoy
Serves 12
Ingredients
For the Bechamel-
2 TB unsalted butter
2 TB white rice flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 dry white wine
3 cups whole milk
1 cup leftover sautéed mushrooms
4 oz gruyere cheese, shredded (@1 cup)
pinch of ground nutmeg
For the Turkey filling-
4 cups pulled leftover roast turkey, minced
1 cup leftover turkey gravy
8 oz parmesan cheese, grated (@ 2 cups)
2 TB fresh sage leaves, minced
For the Squash filling-
1/4 cup unsalted butter
2 cups mashed, cooked butternut squash (or sweet potatoes)
8 oz parmesan cheese, grated (@ 2 cups)
For assembly-
1 cup no-boil gluten free lasagna noodles (I like Jovial brand)
6 oz gruyere (or fontina) cheese, shredded (@ 1 1/2 cups)
For the topping-
2 TB unsalted butter
10 fresh sage leaves
Method
Make the Mushroom Bechamel: Melt butter in a saucepan over medium heat. Stir in white rice flour and salt, and cook, stirring often, until mixture begins to turn a light blond color, about 2 minutes. Whisk in white wine until absorbed. Gradually whisk in milk until combined and no lumps remain. Reduce heat to medium-low and cook, stirring occasionally, until mixture thickens and coats the back of a spoon, about 10 minutes. Stir in mushrooms; remove from heat. Add gruyere, nutmeg, and pepper, and stir until cheese is melted. Set béchamel aside.
Make the Turkey Filling: Stir together turkey, gravy, Parmesan, and minced sage in a large bowl until combined. Refrigerate until ready to use.
Make the butternut squash filling- Melt butter in a small saucepan over medium. Cook, stirring occasionally, until butter begins to brown, about 3 minutes. Remove from heat, and stir in squash, Parmesan, and nutmeg. Transfer squash mixture to a food processor; process until smooth, about 2 minutes. Set filling aside.
Preheat oven to 350°F. Grease a 13 x 9-inch baking dish with cooking spray. Spoon half of the mushroom béchamel in an even layer on bottom of prepared dish. Top with a layer of noodles; spread half of the turkey filling over noodles. Repeat noodle layer; top with all of the butternut squash filling. Repeat noodle layer; top with remaining turkey filling. Repeat noodle layer; top with remaining mushroom béchamel. Sprinkle with gruyere (or fontina). Cover lasagna with parchment lined foil. Place on a large rimmed baking sheet.
Bake for 45-55 minutes. Remove foil, and bake until bubbly and browned, about 15 minutes. Let stand 30 minutes. Just before serving, heat butter in a nonstick skillet over medium-high. Add sage leaves, and cook until crisp, 30 seconds to 1 minute. Sprinkle over lasagna.
Make Ahead- Lasagna can be assembled and refrigerated 1 day ahead. Let stand at room temperature 1 hour before baking.
