Classic Turkey Lasagna with Béchamel

FOR THE BECHAMEL SAUCE:
Melt butter in a medium sized saucepan, over medium heat. Add garlic and sauté for 1 minute or until fragrant. Add flour and cook 2 minutes, stirring constantly.

Whisk in milk and bring to a boil, stirring constantly. Stir in nutmeg, Parmesan and pepper. Cover with plastic wrap and set aside.

FOR THE LASAGNA:
Cook lasagna noodles according to package directions.

In a large skillet, over medium heat, cook ground turkey and onion until turkey is brown, no longer pink inside and onion is soft. Stir in oregano.

In a medium bowl, mix together Ricotta, egg and spinach.

Place 1 cup Béchamel sauce in bottom of 13-by-9-inch lasagna pan and spread to cover the bottom. Layer with lasagna noodles, 1/2 the Ricotta cheese mixture, then 1/2 ground turkey mixture. Top with 1 cup Mozzarella cheese.

Repeat layers (noodles, remaining Ricotta and ground turkey) and top with remaining Béchamel sauce. Sprinkle with remaining 1 cup Mozzarella.

Bake in a preheated 350 degrees F oven for 40-45 minutes or until bubbling and top is golden brown. Let stand for at least 10 minutes before serving.