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Classic Turkey Lasagna with Béchamel

Source: National Turkey Federation
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  8 - 10 servings
For the Béchamel 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 cheese
1/4 teaspoon freshly ground black pepper
For the Lasagna:
6 lasagna noodles
1 medium onion, chopped medium dice
1-1/2 pounds ground turkey
1 teaspoon dried oregano
16 ounces Ricotta cheese
1 large egg, beaten
1-10-ounce package frozen spinach, well drained
2 cups shredded Mozzarella cheese, divided
Classic Turkey Lasagna with Béchamel Recipe at
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.

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.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
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