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Leftovers lasagne recipe

Leftovers lasagne recipe

50 ratings

Cut down on food waste and use up all those Christmas leftovers with this super turkey lasagne recipe, full of flavour and sure to satisfy as a warming dinner. This recipe only takes 30 minutes in the oven after prepping, so you can sit up and let the oven do all the hard work. What's more, it's freezable so you can save a couple of batches for a rainy day. See method

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 482 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 200g leftover cooked green vegetables (we used broccoli), finely chopped
  • 100g leftover cooked Brussels sprouts, finely sliced
  • 250g pack baby leaf spinach
  • 350g leftover roast turkey breast, shredded into small pieces or roughly chopped
  • 100ml leftover gravy
  • 500g jar onion and garlic pasta sauce
  • 250g tub ricotta, drained
  • 150g reduced-fat soft cheese
  • 1 egg
  • 50ml milk
  • 45g Parmesan, finely grated
  • 350g fresh lasagne sheets
  • 10g fresh basil leaves

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    7g 37%
  • Sugars

    9g 10%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 42g Protein 39.3g Fibre 5.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a medium-high heat and add the green veg and sprouts. Cook for 2 mins or until warmed through. Add the spinach, turkey, gravy and pasta sauce; bring to a simmer. Season to taste and remove from the heat.

  2. Meanwhile, mix the ricotta, soft cheese, egg, milk and 15g Parmesan in a bowl; set aside.

  3. Spoon ⅓ of the tomato sauce into a rectangular oven dish (about 26 x 20cm) and cover with a layer of lasagne sheets. Add another ⅓ of the tomato-turkey sauce and cover with ⅓ of the cheese sauce. Repeat with another layer of lasagne sheets, the remaining tomato sauce and ⅓ of the cheese sauce.

  4. Top with another layer of lasagne sheets and the remaining cheese sauce, then top with the basil leaves. Scatter over the remaining Parmesan and bake for 25-30 mins until golden.

Tip: This recipe uses fresh lasagne sheets to cut cooking time, but you can also use dried.

Use it up: This recipe gives a starring role to leftovers – use whatever roasted meat and veg you have to bring costs down.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leftover turkey reicpes

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