Ingredients Pasta + Noodles Baked Pasta Turkey and Butternut Squash Lasagna with Crispy Sage Be the first to rate & review! Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy béchamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist. “I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sara Grueneberg, who shared this recipe. “I call for roasted butternut squash, but if you make a great roasted sweet potato dish for the big event, those leftovers would be perfect in this lasagna.” By Sarah Grueneberg Updated on November 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Active Time: 35 mins Total Time: 2 hrs 20 mins Yield: 12 Ingredients MUSHROOM BÉCHAMEL 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1/4 cup Marsala or dry white wine 3 cups whole milk 1 cup leftover sautéed mushrooms 4 ounces fontina cheese, shredded (about 1 cup) Pinch of ground nutmeg Pinch of black pepper TURKEY FILLING 4 cups pulled leftover roast turkey, minced 1 cup leftover turkey gravy 8 ounces Parmesan cheese, grated (about 2 cups) 2 tablespoons fresh sage leaves, minced BUTTERNUT SQUASH FILLING 1/4 cup unsalted butter 2 cups mashed cooked butternut squash 8 ounces Parmesan cheese, grated (about 2 cups) 1/4 teaspoon freshly grated nutmeg ADDITIONAL INGREDIENTS Cooking spray 1 pound uncooked dry lasagna noodles 6 ounces fontina cheese, shredded (about 1 1/2 cups) 2 tablespoons unsalted butter 10 fresh sage leaves Directions Make the mushroom béchamel Melt butter in a medium saucepan over medium. Stir in flour and salt, and cook, stirring often, until mixture begins to turn a light blond color, about 2 minutes. Whisk in Marsala until absorbed. Gradually whisk in milk until combined. Reduce heat to medium-low; cook, stirring occasionally, until mixture thickens and coats the back of a spoon, about 10 minutes. Stir in mushrooms; remove from heat. Add fontina, nutmeg, and pepper, and stir until cheese is melted. Set béchamel aside. Make the turkey filling Stir together turkey, gravy, Parmesan, and 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. Bring a large pot of salted water to a boil over high. Add lasagna noodles, and cook, stirring often, 6 minutes. Remove noodles from water, and let drain. Spoon half of the mushroom béchamel in an even layer on bottom of prepared dish. Top with a layer of cooked 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 fontina. Spray a sheet of aluminum foil with cooking spray (to prevent sticking), and cover lasagna with foil; place on a large rimmed baking sheet. Bake in preheated oven 1 hour. Remove foil, and bake until bubbly and browned, about 15 minutes. Let stand 30 minutes. Just before serving, heat butter in a medium 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. Suggested Pairing Rich, earthy California red. Rate it Print