Turkey Lasagna with Cranberries

Turkey Lasagna With Cranberries

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Jennette Canto


I love lasagna. I make this with leftover turkey after the holidays. But since I am staying away from a lot of red meat this recipe is perfect.


★★★★★ 1 vote

30 Min


  • 1 1/2 c
    fat free, chicken broth
  • 1 can(s)
    (12ounces) evaporated, milk
  • 2 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1/4 tsp
    salt, omit if you are using salted stock
  • 1/4 tsp
    ground pepper
  • 3/4 tsp
    crushed dried sage
  • 1 1/2 tsp
    dried, crushed thyme
  • 3 c
    cooked, chopped or ground turkey
  • 1/2 c
    chopped parsley, fresh
  • 1 can(s)
    whole berry, cranberry sauce
  • 1/2 lb
    lasagna noodles, cooked al dente
  • 15 oz
    fat free ricotta cheese
  • 8 oz
    shredded, part-skim mozzarella cheese
  • 1/2 c
    whole wheat bread crumbs (1 slice ground)

How to Make Turkey Lasagna with Cranberries


  1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with a non stick cooking spray and set aside.
  2. Combine the stock and milk and bring to the boiling point, either in a microwave oven or on top of the stove..
  3. Melt butter in a large saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Add the hot stock and milk mixture, all at once, stirring constantly with a wire whisk.
  4. Bring to a boil, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Remove from heat and add salt, pepper, sage and thyme and mix well. Stir in the turkey and parsley and set aside.
  5. Spread one half of the cranberry sauce evenly over the bottom of the prepared baking dish. Cover the sauce with a layer of the cooked lasagna noodles. Top the noodles with ricotta cheese and one third of the turkey mixture. Add a second layer of noodles. Spread the remaining cranberry sauce over the noodles.
  6. Cover the cranberries with half of the remaining turkey mixture. Sprinkle half of the shredded mozzarella cheese.
    Sprinkle the breadcrumbs evenly over the top. Bake, uncovered, in the preheated oven for 30 minutes, or until bubbling and lightly browned. Allow to stand for 5 minutes before cutting into 8 servings, about 3x4 inches each.

Printable Recipe Card

About Turkey Lasagna with Cranberries

Course/Dish: Turkey Pasta
Main Ingredient: Turkey
Regional Style: Italian

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