These Turkey Lasagna Rolls Pack Every Holiday Flavor in One Bite


A fun and festive way to use Thanksgiving leftovers and honor your homemade pasta sauce.

Photo: Melissa Kravitz Hoeffner
Prep Time:
30 mins
Cook Time:
30 mins
Rest Time:
30 mins
Total Time:
1 hrs 30 mins

Thanksgiving heralds the most coveted leftovers of the year, but how long before your go-tos become not-agains? Here's a simple solution for a more savory and creative leftover turkey idea. Think of this recipe as more of a guideline than an instruction manual—with permission to use any leftovers you dare to fold between layers of pasta: mashed potatoes, diced root veggies, stuffing, cranberry sauce, whatever. Alternatively, skip the big Thanksgiving spread altogether and just pack fresh flavors into these lasagna rolls that are so easy to make. Once you get the hang of it, you'll be rolling everything between two noodles.


  • 1 cup leftover shredded or diced turkey (or ground turkey crumbles, browned)

  • 1/4 cup gravy

  • 1/2 cup milk

  • 6 oven-ready lasagna noodles

  • 1 ½ cups leftover creamed spinach (or other cooked greens mixed with ricotta cheese and garlic)

  • 1 cup roasted mashed sweet potato or squash

  • 1 24-oz jar marinara sauce

  • Parmesan cheese, for garnish


  1. Heat gravy in a small saucepan, add milk, and stir until bubbling. Stir in the turkey and let cool.

  2. Boil noodles in boiling water only until pliable (about 2 minutes), rinse with cold water, and then lay noodles on a work surface (like a clean countertop or cutting board).

  3. Spread a generous portion of spinach on three noodles and layer a second noodle on top.

  4. On the second noodle, cover half with squash and the other half with the turkey-and-gravy mixture. If you have extra turkey sauce, drizzle on top.

  5. Starting at either end, gently roll the noodle (like you're making sushi) into an oblong (not perfectly circular) roll. Rest in the fridge for at least 30 minutes to set.

  6. Preheat the oven to 350°F. Pour marinara sauce into a medium (2-quart) baking dish.

  7. Use a sharp, serrated knife to cut each lasagna roll in half (creating two short columns) and place in the baking dish (with marinara) swirl-side up with jagged edges pointing up.

  8. Bake for 30 minutes. Broil on low for an additional 2-3 minutes if you want a crisp top.

  9. Sprinkle Parmesan cheese on top and serve.

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