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 Sarah Grueneberg Sarah Jayne Grueneberg is the chef/partner of Monteverde Restaurant & Pastificio in Chicago, critically acclaimed for inspired Italian cuisine and handmade pasta. The author of Listen to Your Vegetables gained national recognition as a finalist on Bravo’s Top Chef season 9 and with appearances on Iron Chef Gauntlet and Beat Bobby Flay. Food & Wine's Editorial Guidelines 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