Happy
Thanksgiving, everyone! I know that this is a day late, but I figured that it
was appropriate to share this with you today. Last week I shared an idea for
getting rid of the leftover Thanksgiving desserts—well this week I have a use
for the rest of those leftovers. You only need a few extra ingredients to make
this dish a possibility.
What
You’ll Need…
1
Package Lasagna Noodles
3
Cups Shredded Turkey (Or Ground Turkey if you prefer.)
1-1
½ Cups Cranberry Sauce
2
Cups Corn
1
15oz Can Pumpkin Puree
1
Egg
3
Tablespoons Butter
3
Tablespoons Flour
2
Cups Milk
½
Cup Dijon Mustard
Salt
(To Taste)
Pepper
(To taste)
Nutmeg
(To taste)
4-6oz
Goat Cheese
If
you are using ground turkey instead of leftover turkey, cook the turkey all of
the way through. Also, if your noodles require cooking allow the water to come
to a boil while you make the béchamel sauce.
In
a medium sauce pan melt 3 tablespoons of butter. Once the butter has melted add
the flour and whisk the two together. Allow the mixture to cook for 1-2
minutes. Now add the milk and whisk occasionally until the sauce thickens. Once
the sauce has thickened add the salt, pepper, nutmeg, and mustard. (If your
noodles require cooking the water should be at a boil at this point. Cook the
noodles per the instructions on the book.)
In
a small bowl combine the pumpkin and the egg. Also cook the corn.
Once
everything has been cooked, grease a 9x13 pan. Place a layer of béchamel sauce
on the bottom of the pan followed by a layer of noodles. The next layer after
the noodles should be slightly less than half of the sauce that is left, then
half of the pumpkin mixture followed by
half of the meat and corn which should be topped by spoonfulls of the cranberry
sauce (use all of it in this layer), and complete with a layer of half of the
cheese.
Top
the cheese layer with noodles and repeat all of the layers expect for the
cranberry sauce. After the second layer of cheese place one last layer of
noodles and top that a thin layer of béchamel or pumpkin tomato sauce.
Cover
the lasagna with foil and bake at 375 covered for 45 minutes. After 45 minutes,
remove the foil return to the oven for 15 more minutes.
After
removing the lasagna from the oven allow it rest for at least five minutes for
easier serving.
Enjoy!
