![Turkey and butternut squash lasagna with crispy sage](https://cdn.statically.io/img/www.foodandwine.com/thmb/8OBwRAP3D3M0GPnlgZzQBuPvOQ4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/turkey-and-butternut-squash-lasagna-with-crispy-sage-FT-RECIPE1120-af02ac4cd72b41e7b7627de5ff1b7af4.jpg)
Ingredients
MUSHROOM BÉCHAMEL
-
2 tablespoons unsalted butter
-
2 tablespoons all-purpose flour
-
1/2 teaspoon kosher salt
-
1/4 cup Marsala or dry white wine
-
3 cups whole milk
-
1 cup leftover sautéed mushrooms
-
4 ounces fontina cheese, shredded (about 1 cup)
-
Pinch of ground nutmeg
-
Pinch of black pepper
TURKEY FILLING
-
4 cups pulled leftover roast turkey, minced
-
1 cup leftover turkey gravy
-
8 ounces Parmesan cheese, grated (about 2 cups)
-
2 tablespoons fresh sage leaves, minced
BUTTERNUT SQUASH FILLING
-
1/4 cup unsalted butter
-
2 cups mashed cooked butternut squash
-
8 ounces Parmesan cheese, grated (about 2 cups)
-
1/4 teaspoon freshly grated nutmeg
ADDITIONAL INGREDIENTS
-
Cooking spray
-
1 pound uncooked dry lasagna noodles
-
6 ounces fontina cheese, shredded (about 1 1/2 cups)
-
2 tablespoons unsalted butter
-
10 fresh sage leaves
Directions
Make the mushroom béchamel
-
Melt butter in a medium saucepan over medium. Stir in flour and salt, and cook, stirring often, until mixture begins to turn a light blond color, about 2 minutes. Whisk in Marsala until absorbed. Gradually whisk in milk until combined. Reduce heat to medium-low; cook, stirring occasionally, until mixture thickens and coats the back of a spoon, about 10 minutes. Stir in mushrooms; remove from heat. Add fontina, nutmeg, and pepper, and stir until cheese is melted. Set béchamel aside.
Make the turkey filling
-
Stir together turkey, gravy, Parmesan, and sage in a large bowl until combined. Refrigerate until ready to use.
Make the butternut squash filling
-
Melt butter in a small saucepan over medium. Cook, stirring occasionally, until butter begins to brown, about 3 minutes. Remove from heat, and stir in squash, Parmesan, and nutmeg. Transfer squash mixture to a food processor; process until smooth, about 2 minutes. Set filling aside.
-
Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with cooking spray. Bring a large pot of salted water to a boil over high. Add lasagna noodles, and cook, stirring often, 6 minutes. Remove noodles from water, and let drain.
-
Spoon half of the mushroom béchamel in an even layer on bottom of prepared dish. Top with a layer of cooked noodles; spread half of the turkey filling over noodles. Repeat noodle layer; top with all of the butternut squash filling. Repeat noodle layer; top with remaining turkey filling. Repeat noodle layer; top with remaining mushroom béchamel. Sprinkle with fontina. Spray a sheet of aluminum foil with cooking spray (to prevent sticking), and cover lasagna with foil; place on a large rimmed baking sheet.
-
Bake in preheated oven 1 hour. Remove foil, and bake until bubbly and browned, about 15 minutes. Let stand 30 minutes. Just before serving, heat butter in a medium skillet over medium-high. Add sage leaves, and cook until crisp, 30 seconds to 1 minute. Sprinkle over lasagna.
Make Ahead
Lasagna can be assembled and refrigerated 1 day ahead. Let stand at room temperature 1 hour before baking.
Suggested Pairing
Rich, earthy California red.