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This year, use those Thanksgiving leftovers in a fun and festive way that honors the hard work you did to create a red sauce-based lasagna.


Credit: Melissa Kravitz Hoeffner

Recipe Summary test

30 mins
30 mins
30 mins
1 hr 30 mins

Thanksgiving leftovers are easily the most coveted leftovers of the year, but how many sandwiches can you make until you wish you were a little more generous with the doggy bags? If you're in need of a more savory (and creative) leftover turkey idea, here is your simple solution. You can think of this recipe as more of a guideline than an instruction manual—meaning if you have leftovers you want folded between pockets of pasta, toss 'em in. Add mashed potatoes, diced root veggies, stuffing; whatever you like. It's your lasagna, and hopefully a new tradition you can look forward to when all the extra side dishes are packed away neatly in your fridge. 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.


Ingredient Checklist


Instructions Checklist
  • Shred leftover turkey with a fork, then slice until pieces are about 1 inch long. Heat gravy in a small saucepan, and add milk and stir until bubbling. Stir in the turkey and let cool. 

  • Par-cook noodles in boiling water until they are pliable, about 2 minutes. Rinse with cold water. Lay noodles on a work surface, like a clean countertop or cutting board. 

  • Spread a generous portion of spinach on three noodles. Layer a second noodle on top. On the second noodle, cover half with squash and the other half with turkey. If you have extra turkey sauce, drizzle on top. 

  • Starting at either the squash or turkey end of the noodle, gently roll into a swirl like you're making sushi. The finished roll will be oblong, not perfectly circular. Rest in the fridge for at least 30 minutes to set. 

  • Preheat the oven to 350°F. Add marinara sauce to a small baking dish.  

  • Use a sharp, serrated knife to cut the lasagna rolls in half (or in thirds, depending how tall you want the lasagna rolls). Add to a medium-sized baking dish so the swirls are upward and any jagged edges are pointing upwards. Bake for 30 minutes. Broil on low for an additional 2-3 minutes if you want a crisp top. 

  • Add parmesan cheese on top and serve.