Leftover Thanksgiving lasagna

Makes: 10 to 12 servings

1 cup ricotta cheese

½ cup cranberry sauce

1 large egg

1 teaspoon finely chopped fresh herbs, such as thyme or sage

½ teaspoon kosher salt

1 ½ cups turkey gravy, divided 1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided

3 cups leftover sweet potato casserole or mashed potatoes, divided

1 ½ cups shredded, cooked Brussels sprouts, divided 3 cups cooked, shredded turkey, divided

2 cups dressing or stuffing

1. Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375 degrees. Coat a 9-by-13inch baking dish (glass or ceramic) with cooking spray; set aside.

2. Make the cranberryricotta sauce. Place the ricotta, cranberry sauce, egg, salt and herbs in a large bowl and whisk until smooth.

3. Layer the lasagna. Spread ½ cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with ⅓ of the noodles, ½ of the potatoes, ½ of the Brussels sprouts, ½ of the turkey and ⅓ of the ricotta mixture. Repeat layering with ⅓ of the noodles, ½ cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey and ⅓ of the ricotta mixture. Finish with the remaining noodles. 4. Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in an even layer.

5. Bake until the noodles are tender, the top is golden brown and the gravy is bubbling, about 40 minutes. 6. Cool for at least 15 minutes before serving.