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Turkey and Veggie Lasagna

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“Wondering what to do with leftover turkey? This casserole will soon be added to the rotation of meals at your house since it's so freaking good!!”
1hr 20mins

Ingredients Nutrition


  1. In 12 inch nonstick skillet, melt 1 tablespoon butter on medium heat. Add mushrooms, onion and garlic and cook until mushrooms are lightly browned, stirring occasionally (8 minutes). Set aside.
  2. In 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended. Cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
  3. While sauce is being created, preheat oven to 375 degrees F.
  4. Pour 1/2 cup sauce in bottom of 8"x8" baking dish and arrange 2 noodles over sauce, overlapping to fit.
  5. Top evenly with half of spinach, half of turkey then 1/2 cup sauce. Sprinkle with 1/4 cup Parmesan.
  6. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella then 1/2 cup sauce.
  7. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce and 1/4 cup Parmesan.
  8. Arrange remaining noodles on top. Spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
  9. Cover baking dish with aluminum foil, sprayed with non-stick baking spray side down. Bake lasagna 30 minutes.
  10. Remove foil and bake until hot and bubbly in the center and lightly browned on top (15-20 minutes). Let stand 15 minutes for easier serving.

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