Classic Turkey Lasagna with Béchamel


1/4 c unsalted butter

1 Clove garlic, minced

1/4 c all-purpose flour

3 c whole milk

1/4 tsp freshly ground nutmeg

1/2 c grated Parmesan cheese

1/4 tsp freshly ground black pepper

6 Lasagna noodles

1 Medium onion, chopped medium dice


1 tsp dried oregano

16 oz Ricotta cheese

1 Large egg, beaten

1-10-oz package frozen spinach, well drained

2 c shredded Mozzarella cheese, DIVIDED


Béchamel 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.


Assembly and Bake

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 13X9-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 degree F oven for 40-45 minutes or until bubbling and top is golden brown. Let stand for at least 10 minutes before serving.