Leftover Turkey Lasagna

Comfort Food

Comfort is rosemary, onion, and beef's broth 
vying for favor of flavor, 

scents rising toward heaven
along with our noses, 

tummies rumbling,
Mom's apron used as oven mitts

for pans of melting mozzarella 
topping vegetable and meat lasagnas,

for fluffy dumplings floating
atop soul-warming soup.

Comfort is family gathered,
talking and chewing simultaneously,

dogs beneath our feet
and cats eyeing the counters.

by Margaret Bednar, January 3, 2018

Left Over Turkey Lasagna

Comfort food for sure and it can be made healthier if one replaces the ricotta with small curd low-fat cottage cheese.  I used no-bake noodles.  They are very thin.  I got to thinking what this would taste like if I replaced the noodles with zucchini slices.  I will follow-up soon with a healthier version and report back in a few weeks.

Anyway, here is the recipe that matches the above photo:

Heat oven to 350 F

Marinara Spaghetti Sauce - 3 cups (I usually use sugar-free, but used Mids Marinara Sauce for this)
Turkey -  2 cups cooked, chopped
Zucchini - 1 medium, shredded (I took skin off - probably not necessary, though)

Mix three above ingredients

Spread 1-1/2 cups of this mixture in ungreased rectangular 11x7 x 1/2 baking dish

6 Lasagna Noodles (or enough to cover each layer)

Top with 3 noodles

Ricotta Cheese - 1 cup
Parmesan, parmigiano-reggiano cheese - 1/4 cup grated
Oregeno - 1 teaspoon

Mix above three together.  Spread over noodles in dish.  Spread 1-1/2 cups of the turkey mixture.

Top with remaining noodles and last layer of turkey mixture.

Mozzerella Cheese - 2 cups  I used a ball of Mozzerella sliced thinly and put circles on top.  Probably easier to get grated which allows one to use it more sparingly.

Sprinkle with above cheese.

Bake uncovered for 45 minutes or until hot and bubbly.

Let stand 15 minutes before cutting.

White Bean & Turkey Chili

This is absolutely our favorite meal to make with Holiday Turkey Leftovers.  It is simple, fast, and delicious.  I made the mistake of not doubling this recipe once...

Ingredients:

Olive Oil - 1 Tablespoon
Yellow Onion - 2 cups diced
Chili Powder - 1-1/2 Tablespoons
Garlic - Minced - 1 Tablespoon

In large Dutch oven, heat oil and add onion, saute for 10 minutes or until tender and golden.  Add chili powder, garlic, and cumin and saute for 2 minutes. 

Oregano - 1 teaspoon
Great Northern Beans - 3 (15.8) cans, rinsed & drained

add the above and cook for about a minute (stir)

Chicken Broth - 4 cups fat-free, less sodium

add and simmer for 20 minutes.

Place two cups of bean mixture into blender and process until smooth.  Return mixture to pan. 

Turkey - chopped, 3 cups

Add turkey and cook 5 minutes.

Diced Tomatoes - 1/2 cup (I used low sodium canned, but can use diced, seeded plum tomatoes)
Cilantro - 1/3 chopped
Lime Juice - 2 Tablespoons
Salt & Pepper to Taste - I omit the salt

Remove from heat and add the diced tomatoes, cilantro, lime juice, and pepper.

Warning:  This recipe supposedly feeds 8.   Five of us finished this off in one evening.