Tex-Mex Turkey Lasagna

We are big fans of lasagna in this house. But plain-old lasagna can get kind of boring. This Tex-Mex Turkey Lasagna is just “the same” enough to still be comfort food, and just “different” enough to make comfort food fun! It’s also a great way to use some of your turkey leftovers after Thanksgiving? And did I mention that it’s freezer friendly? You just can’t go wrong!

Tex-Mex Turkey Lasagna

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After we cookedand carved the perfect turkey, well, we had lots of turkey. This turkey lasagna was easy to put together – the same night – with some of the leftover turkey. You can prep this lasagna the night before and refrigerate it until you’re ready to cook. Or you can prep it and stash it in the freezer until you need an emergency lasagna. And seriously, if you’re using leftover turkey there is no cooking (not even the lasagna noodles!) until you’re ready to turn on the oven!

Mix up your sauce, get your uncooked lasagna noodles out, and layer away!

If you are going to freeze your lasagna, be sure to wrap it tightly. I use a layer of plastic wrap directly on the food, then cover it again with aluminum foil. Be sure to label the foil with the recipe name, date, and cooking instructions. Take the lasagna out of the freezer the night before you plan to cook it (or earlier if you think of it) to thaw, and you’ll be ready to go!

More Recipes for Leftover Turkey

Are you looking for even more things to do with your leftover turkey? Check out this list of 17 Recipes for Turkey Leftovers!

Enjoy!

3 Ways to Take the Fear Out of This Recipe

• How Long to Keep Foods in the Freezer?
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Printable Recipe Card for Freezer-Friendly Tex-Mex Turkey Lasagna

Tex-Mex Turkey Lasagna

Marybeth Feutz

Love Mexican? Love lasagna? Try this Freezer-Friendly Tex-Mex Turkey Lasagna as a creative way to use your Thanksgiving turkey leftovers.

Print Recipe Pin Recipe

Course Main

Ingredients

  

• 1 pound diced cooked turkey
• 1-1/2 cup salsa
• 1-1/2 teaspoons cumin
• 1 14 ounce can diced tomatoes
• 2-8 ounce cans tomato sauce
• 1/2 teaspoon garlic powder
• 1 green bell pepper chopped
• 10-15 lasagna noodles uncooked
• 1 cup frozen corn thawed (or 1 can corn, drained)
• 1 can black beans rinsed and drained
• 16 ounce package shredded Mexican blend cheese
• 1 cup Mozzarella cheese
• Garnish: chopped green onions

Instructions

 

• In a large bowl, combine turkey, salsa, cumin, diced tomatoes, tomato sauce, garlic powder, and bell pepper. In a small bowl, combine corn and beans.
• Lightly grease a 9x13 inch baking pan. Spread 1 cup of sauce in bottom of pan. Arrange one layer of lasagna noodles over sauce.
• Top noodles with 1/2 the corn mixture. Sprinkle with 1/3 of the Mexican blend cheese. Top with 1/2 the turkey sauce mixture.
• Repeat layers: noodles, the rest of the corn mixture, 1/3 of the Mexican blend cheese, the rest of the sauce, and the rest of the noodles.
• Top everything with the rest of the Mexican blend cheese and the Mozzarella cheese.
• Bake, covered, at 450 degrees for 30 minutes (until noodles are tender and sauce is bubbly).
• Let stand for 15 minutes before serving. Top with green onions.

If freezing:

• Wrap tightly with plastic wrap and aluminum foil before freezing.
• Take meal out of freezer 24 hours before cooking.
• Remove plastic wrap, cover with aluminum foil, and bake at 450 degrees for 60-90 minutes, until noodles are tender, sauce is bubbly, and casserole is 160 degrees in the center).

Tried this recipe?Let us know how it was!