This is a very important question - do you know what you're going to do with all of your holiday leftovers?! For the first day nobody minds reheating leftover mashed potatoes, stuffing, gravy and all the fixings...but any later than that and it all starts to get a bit boring.
This year get your leftovers going a little differently! This Holiday Lasagna is much different from your classic lasagna recipe, but it's just as good (if not better!). Give it a try before you knock it - all these classic flavors that you loved on Christmas Day will taste amazing done up this way!
- 1 cup ricotta cheese
- 1/2 cup cranberry sauce
- 1 large egg
- 1 teaspoon finely chopped fresh herbs, such as thyme or sage
- 1/2 teaspoon kosher salt
- 1 1/2 cups turkey gravy, divided
- 1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided
- 3 cups leftover sweet potato casserole or mashed potatoes, divided
- 1 1/2 cups shredded, cooked Brussels sprouts, divided
- 3 cups cooked, shredded turkey, divided
- 2 cups stuffing
Arrange a rack in the middle of the oven and heat to 375 degrees. Coat a 9x13-inch baking dish with cooking spray and set aside.
For the cranberry-ricotta sauce, place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.
Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish.
Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture.
Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles.
Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.
Bake until the noodles are tender, the top is golden-brown, and the gravy is bubbling, about 40 minutes.
Cool for at least 15 minutes before serving.