© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
1-1/2 lbs GROUND TURKEY
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.