White Lasagna with Turkey and Bacon


Do you have leftover turkey from Thanksgiving dinner? Utilize the Thanksgiving leftovers by making this innovative white lasagna.


Lasagna is a casual all-in-one meal that is easy to share and can feed a crowd. Enjoy with your friends and family!

White Lasagna with Turkey - Wisdom's Webzine

Servings: 12 servings


White Sauce:

Bacon, sliced: 4 strips

Onions, medium diced: 1 ea.

Garlic, minced: 1 Tbspn

All-purpose flour: 5 Tbspn

Whole milk: 4 cups

Grated parmesan: 1 cup

Broccoli thinly sliced: 2 cups

Salt and black pepper: to taste



Lasagna noodles, cooked: 17 noodles (about 1 package)

Whole milk ricotta: 15 oz.

Egg: 1 ea.

Grated parmesan: 1 cup

Leftover Turkey meat, shredded: 2 cups

Shredded mozzarella: 8 oz.



  1. In a medium saucepan, render the bacon at medium low for about 4 minutes. Then add the onions, garlic, broccoli, salt and sweat for about 4 minutes. Stir in the flour and let it cook for about 2 minutes. Then add the whole milk and let it simmer for 1 minute. Remove from the heat and incorporate the parmesan. Adjust seasoning with salt and pepper.
  2. In a small mixing bowl, combine the ricotta, egg, and parmesan.
  3. Preheat the oven to 350 degrees F.
  4. In a 9 – by 13-inch nonreactive baking dish, spread 1/4 cup of the white sauce on the bottom. Begin layering with 3 noodles, followed with about 1/3 cup of the ricotta mixture. Layer about 1/2 cup of the shredded turkey finishing with a layer of the white sauce. Sprinkle with mozzarella cheese. Repeat to make 4-5 layers. Top the top layer with white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.