So it’s the day before Thanksgiving and you’re freaking out because you haven’t bought the essentials yet. When you finally make it to the insane madness called the grocery store the night before the Thanksgiving, you find they only have 20 pound frozen turkeys left. Aaaak! What to do? Well don’t fret, my friends. I have a solution for all you slackers out there that will allow you to serve a whole Thanksgiving meal in one dish.
Layers of sage scented turkey, creamy pumpkin, fresh green beans, herby stuffing and garlic gravy make up my Ultimate Thanksgiving Lasagna. You can throw this together in a fraction of the time it would take to make all the traditional Thanksgiving favorites and still not miss out on all those comforting Thanksgiving flavors. Serve with a side of my Mom’s Sweet Cranberry Relish and your family will be infinitely impressed with your mad skills.
This lasagna is not only perfect for big procrastinators but it’s also a brilliant way to use up Thanksgiving leftovers. Just layer your leftover turkey, stuffing, veggies and gravy in between layers of lasagna, bake and you’ve got a whole new meal. The absolute best part is that this recipe is only 7 Points+ per serving and 263 calories! I even surprised myself.
If you’re still looking for that one perfect recipe for Turkey Day, don’t forget to check out My Thanksgiving Extravaganza Recipe Roundup with over 80 recipes to please everyone at the table.
Have a wonderful Thanksgiving!
The Ultimate Thanksgiving Lasagna
www.barbaracooks.com
Servings: 12 • Size: 1/12 recipe • Weight Watcher Points+: 7
Calories: 263 • Fat: 5g • Carbs: 39g • Fiber: 6g • Protein: 19g
Sugars: 2g • Sodium: 401mg • Cholesterol: 27mg
NOTE: If you are making this recipe with leftovers or substitute ingredients, you will need to adjust for the ingredients you use to get an accurate calorie count and Points+ value.
Ingredients:
Gravy:
- 2 Tablespoons olive oil
- 1 teaspoon minced garlic
- ½ cup flour
- 4 cups low sodium chicken broth
- ¼ teaspoon kosher salt + more to taste
- 1/8 teaspoon ground black pepper + more to taste
Turkey:
- 1 teaspoon olive oil
- 1 pound extra lean ground turkey
- 2 teaspoons chopped fresh sage
- ¼ teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Stuffing:
- 2 cups low sodium chicken broth
- ½ teaspoon poultry seasoning
- ¼ teaspoon kosher salt
- 5 cups (6 ounces) large plain stuffing cubes (toasted bread cubes)
Green Beans:
- 1 teaspoon olive oil
- 10 ounces green beans, cut into ½ inch pieces
- 1/8 teaspoon kosher salt
- Pinch ground black pepper
- 1 package whole wheat lasagna noodles
- 1 can pumpkin
- 2 ounces shredded parmesan cheese
- 1 teaspoon chopped parsley
- ½ cup French fried onions
Directions:
Prepare the Gravy:
Heat the olive oil in a medium saucepan over medium low heat. Add garlic and sauté 1 minute, stirring constantly with a wooden spoon to prevent burning. Add the flour and stir to combine. Cook 3 minutes, stirring occasionally. Add the broth ½ cup at a time, stirring constantly, scraping the bottom of the pan with the wooden spoon. Continue cooking and stirring/scraping 8-10 minutes until gravy thickens. Set aside.
Prepare the Turkey:
Heat the olive oil in a medium skillet over medium heat and add the turkey, sage, salt and pepper. Cook, breaking apart the turkey, until fully cooked. Set aside.
Prepare the Stuffing:
Heat the broth, poultry seasoning and salt in a medium saucepan over high heat until it begins to boil. Remove from heat and add the stuffing cubes, stirring to completely moisten. Set aside.
Prepare the Green Beans:
Heat the oil in a medium skillet over medium heat. Add the green beans, salt and pepper and sauté 5 minutes. Set aside.
Preheat oven to 375 degrees.
Cook lasagna al dente according to package directions. Drain and rinse with cool water.
Spread ¼ of the gravy in the bottom of a 9×13 casserole dish. Place a layer of the lasagna noodles on top. Top with the turkey and another ¼ of the gravy. Place another layer of lasagna noodles on top. Spread the pumpkin evenly on top and then the green beans. Place the third layer of lasagna noodles on top. Spread ¼ of the gravy and top with the stuffing. Evenly pour the remaining gravy on top of the stuffing. Top with the shredded parmesan, parsley and fried onions. Bake 45 minutes. Let sit 10-15 minutes before cutting.
