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
FOR THE BECHAMEL SAUCE:
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.
FOR THE LASAGNA:
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.
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