Classic Turkey Lasagna with Béchamel

8 - 10 servings


  • For the Bechamel Sauce:
  • 1/4 cup unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon freshly ground black pepper
  • For the Lasagna:
  • 6 lasagna noodles
  • 1 1/2 pounds ground turkey
  • 1 medium onion, chopped medium dice
  • 1 teaspoon dried oregano
  • 16 ounces ricotta
  • 1 large egg, beaten
  • One 10-ounce package frozen spinach, well drained
  • 2 cups shredded mozzarella, divided



Melt butter in a medium-sized saucepan over medium heat. Add garlic and saute 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.


Preheat the oven to 350 degrees F. 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 bechamel sauce in bottom of 13 by-9-inch lasagna pan and spread to cover the bottom. Layer with lasagna noodles, 1/2 the ricotta mixture, then 1/2 ground turkey mixture. Top with 1 cup mozzarella.

Repeat layers (noodles, remaining ricotta and ground turkey) and top with remaining bechamel sauce. Sprinkle with remaining 1 cup mozzarella.

Bake for 40-45 minutes, or until bubbling and top is golden brown. Let stand for at least 10 minutes before serving.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 7936

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