Do you still have turkey leftovers? In our family, we repurpose our derivatives (we never call them leftovers!) into other meals. Here's one of our family favorites. Of course, you can substitute chicken for the turkey if you like. We also use uncooked lasagna noodles, and have not found that any special variety is required. Just lay them in. It makes it so much easier to prepare. Also, be warned, this isn't a neat and tidy looking dish, but it is delicious.
2 cups (more or less) of chopped turkey meat
A splash of olive oil
1/2 onion, chopped
1 large can of stewed tomatoes
1 large can of crushed tomatoes
1 cup sliced mushrooms (optional)
6-8 leaves fresh basil
1 stem of rosemary
2 cloves of garlic
1 32 oz. container Ricotta cheese
12 lasagna noodles (uncooked)
2 lbs. Mozzarella cheese, shredded
First, add a splash of olive oil to a large skillet, and saute the onion a minute or two. Add in the turkey, mushrooms and the cans of tomatoes. Add a couple of chopped basil leaves and about half of the rosemary (reserve the rest). Let simmer for about 15 minutes. Add 1 1/2 cups of water. (You'll want the sauce to be a bit watery.)
In the food processor, mix the ricotta cheese with the remaining basil and rosemary, garlic, and the eggs until smooth.
Spread a few spoonfuls of sauce in the bottom of an 9x13 baking dish. Place 4 lasagna noodles on top. No worries, they do not have to be cooked in advance. Spread half of the ricotta cheese mixture over the noodles. Sprinkle some of the mozzarella cheese over the ricotta. Pour half of the remaining sauce over the cheese. Layer 4 more lasagna noodles over the sauce. Layer the remaining ricotta cheese mixture and some of the mozzarella. Top with 4 more lasagna noodles. Pour the remaining sauce over the noodles, and sprinkle all the rest of the mozzarella cheese over the top.
Cover with foil. Bake at 350º for about 1 1/2 hours. Serve hot.