If you have leftover Thanksgiving turkey, here is a simple supper you can whip up! This no fuss recipe is on the table in no time!
- 1 to 1½ pounds of turkey meat, chopped into bite-sized pieces
- 2 pints of sliced cremini mushrooms
- 1 red onion
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- a handful of rosemary, chopped
- a handful of sage, chopped
- 2 (25 oz) bottles of your favorite jarred spaghetti sauce
- oven ready lasagna noodles (we use g-free)
- about 2 cups of grated Parmesan cheese
- Preheat your oven to 375 degrees.
- Grease (I use Pam) a 9×12 baking dish. Set aside.
- Add all of your chopped turkey to a big mixing bowl and set aside.
- Meanwhile, in a large skillet over medium-high heat, brown up your mushrooms and chopped onion in a big drizzle of EVOO. After a few minutes, add in your chopped herbs. Once the mushrooms have browned and the onion is tender, add in a big pinch of both salt and pepper. Add this mixture into your mixing bowl with the turkey.
- Next, add in 1 whole jar of your spaghetti sauce. Toss everything together.
- Finally, it’s time to layer! Add about half of this turkey mixture to the bottom of your prepared pan followed by a good sprinkling of your cheese. Next, add one layer across of your lasagna noodles and repeat one more time (using the rest of your turkey). When you get to that last layer of lasagna noodles, pour over most of the second jar of spaghetti sauce (you may not need all of it) and top with the rest of your grated Parmesan cheese.
- Pop the lasagna in the oven and bake about 45 minutes or until it’s nice and bubbly and the edges are browned.
- Remove from oven and allow to rest about 5 minutes before slicing and serving.
I used herbs that I almost always have leftover after Thanksgiving, but if you have basil instead, feel free to substitute.