2 cups dressing or stuffing

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

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

3. Layer the lasagna. Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey and 1/3 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.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Meghan Splawn is food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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