Description

A creamy, comforting casserole that reinvents Thanksgiving leftovers—turkey, stuffing, mashed potatoes, cranberry sauce, and gravy—in layered lasagna form for an indulgent post-holiday meal.

Ingredients

9–12 lasagna noodles, cooked until al dente
2 cups shredded roasted turkey
2 cups leftover stuffing
2 cups mashed potatoes (loose and scoopable)
1¼ cups cranberry sauce
1–2 cups leftover gravy or turkey gravy
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread a thin layer of gravy on the bottom of the dish to prevent sticking.
Lay 3–4 lasagna noodles side by side over the gravy layer.
Top noodles with ½ of the shredded turkey, followed by ½ of the stuffing, and ½ of the mashed potatoes. Dollop with ½ of the cranberry sauce.
Drizzle ½ cup of gravy evenly over this layer, then sprinkle ½ cup mozzarella and ½ cup Parmesan over the top.
Add another layer of noodles, then repeat: turkey, stuffing, mashed potatoes, cranberry sauce, gravy, and cheeses.
Finish with a final layer of noodles. Pour remaining gravy over top and cover with remaining mozzarella and Parmesan.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is melted and bubbling.
Let rest 10 minutes—this helps the layers set.
Garnish with chopped parsley, slice into portions, and serve warm.

Notes

Swap lasagna noodles for thinly sliced leftover turkey breast for a noodle-free version.
Adjust cranberry sauce amount to your sweetness preference—more for contrast, less for savory focus.
Add leftover veggies (green beans, roasted Brussels sprouts) between layers for extra texture and nutrition.
For a creamy twist, stir a little sour cream or cream cheese into your mashed potato layer.
Assemble ahead and refrigerate overnight—add 10 minutes to baking time if chilled.