Turkey Lasagna Recipe – The Perfect Use For Leftover Turkey

Let’s be honest, the third day of turkey sandwiches can feel like a culinary Groundhog Day. You stare into the fridge, at that mountain of leftover bird, and a familiar sense of “what now?” washes over you. But this year, it’s different. This year, we’re transforming that humble leftover into something spectacular, something comforting, and yes, something creamy.

This isn’t your nonna’s tomato-based lasagna, though we love her dearly. This is a cozy, elegant twist, a creamy turkey lasagna that feels both nostalgic and entirely new. It’s the perfect way to give your holiday leftovers a glorious second act, a dish that might just become more anticipated than the main event itself.

Why This Lasagna is Your New Best Friend

Beyond simply solving the leftover puzzle, this lasagna is a masterclass in comfort. The creamy béchamel sauce, infused with gentle herbs, wraps around the tender turkey and noodles in a luxurious embrace. It’s rich without being heavy, and familiar, yet excitingly different.

It’s also wonderfully forgiving. Have a little more turkey? Toss it in. Not a fan of spinach? Leave it out. This recipe is a framework for your creativity, a canvas for the contents of your fridge. So, let’s roll up our sleeves and create something truly memorable from what you already have on hand.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step on this delicious journey. Most of these are pantry staples, and the star, of course, is that leftover turkey. Here’s everything you’ll need to bring this comforting masterpiece to life.

For the Creamy Béchamel Sauce:

• 1 cup thinly sliced onions
• 2 tablespoons thinly sliced garlic
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons flour (all-purpose or a 1:1 gluten-free substitute)
• 3 cups whole milk
• A generous pinch of ground nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon poultry seasoning, or a mix of dried rosemary and thyme

For the Lasagna Assembly:

• 1 package of lasagna noodles (no-boil or regular, see package instructions)
• 2 cups shredded or pulled cooked turkey
• 1 cup cooked and thoroughly drained spinach (frozen works perfectly)
• 1/2 cup freshly grated Parmesan cheese
• 1 ½ cups grated mozzarella cheese, divided

How to make Turkey Lasagna Recipe

This process is a labor of love, but a simple one. We’ll build this lasagna from the bottom up, starting with the soul of the dish—the creamy sauce. Just follow these steps, and you’ll be rewarded with a bubbling, golden-brown pan of pure comfort.

Crafting Your Creamy Béchamel Base

In a medium-sized pot, heat the olive oil and butter over medium heat until the butter melts and starts to foam a little. Add your sliced onions and cook them, stirring now and then, for about 4-5 minutes. You’re not looking for color, just softness, a gentle surrender.

Now, add the sliced garlic. The aroma that fills your kitchen at this moment is the very definition of cozy. Sauté for just another minute or two, until the garlic becomes fragrant and takes on the faintest hint of gold. Sprinkle the flour over the onions and garlic, and cook, stirring almost constantly, for a full two minutes. This cooks out the raw flour taste, which is a secret, non-negotiable step for a silky sauce.

Bringing the Sauce Together

Slowly pour in the milk while whisking continuously. This initial whisking is key to preventing lumps, so give it your full attention for a moment. Now, add all your seasonings—the salt, pepper, nutmeg, and your chosen herbs.

Let the sauce simmer, switching to a spoon and stirring it frequently, for about 10 minutes. It will thicken nicely and become smooth. Taste it. Does it need a touch more salt? A bit more pepper? This is your moment to adjust. The sauce is done when it coats the back of a spoon and no longer has that starchy, raw flavor.

Preparing Your Noodles and Components

While your sauce is simmering, this is the perfect time to prep everything else. Shred your turkey, grate your cheeses, and squeeze every last drop of water out of that spinach. For the noodles, please, please read your package instructions.

Some no-boil noodles require a quick soak in hot water, especially for a cream-based sauce like this, while others don’t. This little step can mean the difference between perfectly al dente noodles and a crunchy surprise. Trust me, take the two minutes to check.

The Joy of Assembly

Preheat your oven to 350°F (175°C). Now, for the fun part. In your 10 ¼ x 7 ¾ inch (or similar) roasting pan, spread a ladleful of the creamy sauce just to coat the bottom. This prevents the first layer of noodles from sticking and gives them a head start.

Place your first layer of noodles over the sauce. Then, another ladle of sauce, spreading it to cover the noodles. Now, scatter over ½ cup of the turkey, followed by ¼ cup of the spinach. Sprinkle on 2 tablespoons of the Parmesan and ¼ cup of the mozzarella. And repeat. You’ll build four of these beautiful, hearty layers.

Baking to Bubbly Perfection

The very top layer should be just noodles and a final, generous blanket of the remaining béchamel sauce. This creates a perfect canvas for the final cheesy topping later. Now, cover the pan tightly with parchment paper first, and then foil. The parchment prevents the acidic sauce from reacting with the aluminum foil.

Bake this covered for 45 minutes. The wait will test your willpower, as incredible smells begin to waft from your oven. You’re essentially steaming the lasagna here, cooking the noodles through and melding all the flavors into one harmonious whole.

The Grand Finale: The Broiler

After 45 minutes, carefully remove the lasagna from the oven. Turn your oven’s broiler to high. Now, peel off the foil and parchment. Take that reserved ½ cup of mozzarella and sprinkle it evenly over the top.

Place the uncovered lasagna back in the oven, but now under the broiler. Watch it like a hawk! This only takes a minute or two, just until the cheese is melted, spotty brown, and gloriously bubbly. You’re looking for that perfect pizza-parlor finish.

The Most Important Step: Letting it Rest

I know, I know. It’s tempting to dive right in. But you must, must, must let the lasagna rest for a full 10 minutes after it comes out. This allows the layers to set, so when you cut into it, you get a clean, beautiful slice instead of a cheesy landslide.

Use this time to toss a simple side salad, or just to bask in the glory of what you’ve created. Then, slice, serve, and accept the compliments. You’ve earned them.

Ingredient Substitutions: Make It Your Own

This recipe is wonderfully adaptable. Don’t let a missing ingredient stop you from making it. For the spinach, try an equal amount of sautéed kale or chopped, steamed broccoli florets. They add a similar pop of color and nutrition.

If you’re out of poultry seasoning, a simple blend of dried thyme, sage, and a tiny pinch of marjoram is a fantastic substitute. And for the cheeses, feel free to experiment. A sharp provolone or a fontina could be a delicious swap for part of the mozzarella, adding another layer of flavor.

Tips

For the absolute best texture, shred your turkey by hand, pulling it into small, bite-sized pieces. This gives a much more tender and integrated feel than chopping it with a knife. It makes all the difference, truly.

When squeezing the water out of your spinach, be ruthless. Use your hands or press it in a fine-mesh strainer with the back of a spoon. Excess water is the enemy of a perfectly set, non-soupy lasagna.

If you find your béchamel sauce is a little too thick after simmering, just whisk in a splash more milk until it reaches a pourable, gravy-like consistency. It should flow easily but still coat a spoon. And finally, always let your lasagna rest. I’m saying it again because it’s that important.

How to Store and Reheat for Future Feasts

Leftover lasagna? It’s a beautiful thing. Once cooled, cover the pan tightly with foil or transfer individual portions to airtight containers. It will keep happily in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.

To reheat, thaw overnight in the fridge if frozen. Then, cover with foil and warm in a 350°F oven until heated through, which usually takes 20-30 minutes. For a single serving, the microwave works in a pinch, but the oven will give you back that perfect, just-made texture.

The Best Time to Serve This Dish

Obviously, the day after a big holiday feast is the prime time for this recipe. It’s the ultimate solution to the leftover turkey dilemma, a meal that feels both thrifty and incredibly special. But honestly, its appeal goes far beyond the holidays.

This creamy turkey lasagna is a fantastic way to use up a rotisserie chicken any night of the week. It’s a wonderful dish to bring to a potluck, or to make for a comforting weekend family dinner when you just want something warm, cheesy, and deeply satisfying on the table.