Turkey and Cranberry Lasagna

2 pounds leftover cooked turkey meat
5 sheets of lasagna pasta
2 cups fresh or frozen cranberries
2 cups ricotta cheese
1 large egg
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
3 cups turkey gravy (made with leftover turkey carcass)
1 cup heavy cream
Salt and pepper to taste

In a bowl, mix the ricotta cheese with the large egg and 1/2 cup cream, season with salt and pepper. Spray an oven-proof dish with cooking spray. Place a pasta sheet on the bottom layer with turkey and cover with turkey gravy. Sprinkle the mozzarella and Parmesan cheese. Place another pasta sheet and spread ricotta cheese mixture. Sprinkle with cranberries and more cheeses. Repeat one more time with pasta, meat and gravy, cheeses, ricotta mixture, cranberries and cheeses. Cook 40 minutes in a 350 degree oven. Yields 6 servings.

By: Andrea Poirot, executive chef, The Peabody Hotel

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