Turkey Lasagna With Cranberry Sauce

1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Spray a 9-by-13-inch baking dish with a non-stick cooking spray and set aside.
  3. Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove.
  4. Melt the butter in a large saucepan over medium-low heat.
  5. Add the flour and cook, stirring constantly for 2 minutes.
  6. Add the hot stock-and-milk mixture, all at once, stirring constantly with a wire whisk.
  7. Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes.
  8. Remove from the heat and add the salt, pepper, sage and thyme and mix well.
  9. Stir in the turkey and parsley and set aside.
  10. Spread half of the cranberry sauce evenly over the bottom of the prepared baking dish.
  11. Cover the sauce with a layer of the cooked lasagna noodles.
  12. Top the noodles with the ricotta cheese and a third of the turkey mixture.
  13. Add a second layer of noodles.
  14. Spread the remaining cranberry sauce over the noodles.
  15. Cover the cranberries with half of the remaining turkey mixture.
  16. Sprinkle half of the shredded mozzarella cheese evenly over the top.
  17. Top with the remaining noodles, turkey mixture and shredded cheese.
  18. Sprinkle the bread crumbs evenly over the top.
  19. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned.
  20. Allow to stand for 5 minutes before cutting into eight servings, approximately 3-by-4 inches each.

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