Leftover Turkey Pot Pie Lasagna

Every year, you spend all day cooking Thanksgiving dinner. Turkey, Stuffing, Green Bean Casserole, Candied Yams, etc. Everything is so good and your guests are all stuffed to the gills. After the food is put away and all your guests have left, it's time to relax. Then for the next week, you ask yourself every night, "What's for dinner and what do we do with all this leftover Turkey?" There's the Turkey Salad, Turkey Sandwiches, Turkey Pot Pie, and all the other typical turkey meals. But when you are craving for something just a little different, how about an easy weeknight meal such as Turkey Pot Pie Lasagna?

I was going to make Turkey Pot Pie for dinner one night when I realized that we didn't have anything to make a pie crust. (More like I didn't feel like making a pie crust.) So I raided the pantry and fridge, and came up with this recipe.

Turkey Pot Pie Lasagna

Prep Time: 20 min

Cook Time: 60 min

Ingredients

• No-Boil Lasagna Noodles
• 1 Tbls Olive Oil
• 1 Tbls Butter
• 2 Tbls Flour
• 1 Lg Carrot, diced
• 1 Stalk Celery, diced
• 1 Small Onion, diced
• 2 Cloves Garlic, minced
• 1 Can Cream of Mushroom Soup
• 1 C Chicken Stock
• 1/2 C Milk or Cream
• 1 C Frozen Peas
• 3 C Shredded Mozzarella or Provolone Cheese (slices will work too.)
• 3 C Leftover Turkey, shredded
• Pinch of Ground Nutmeg
• Salt and Pepper, to taste

Directions

1. Preheat oven to 350.
2. In a medium saucepan melt butter and add olive oil over medium heat.
3. Add Onion, Celery, Carrot, and Garlic to butter and oil. Cook until vegetables are tender.
4. Add flour and stir to make a roux.
5. Add Chicken Stock and bring to a simmer.
6. Stir in Soup and Milk. If sauce is too thick, add more milk.
7. Add Frozen Peas, Nutmeg, Salt, and Pepper..
8. Build your lasagna by first adding a thin layer of sauce to the bottom of an 8x8 Square Pan.Then add a layer of the Noodles.On top of that layer evenly 1 C Turkey, then Sauce, then 1 C of the Cheese. Repeat Again. On the top layer, instead of Noodles, Use the last cup of Cheese as a topper. 
9. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for 15 minutes or until cheese is golden and bubbly.
10. Let rest for 5-10 minutes before serving.

Layering

Top with Sauce and Vegetables.

Top is a nice layer of cheese.

Right out of the oven

It was so good that I forgot to take a picture until it was almost gone.

There are so many variations you could do with this dish. You could use any of the cream soups.Cream of Celery, Cream of Chicken, etc. You could add or remove any vegetables, different cheeses. The combinations are infinite. I hope everyone had a great holiday! Feel free to share any ideas you have!