Turkey Lasagna with Béchamel Sauce

Heat butter over medium heat. Add garlic and sauté for 1 minute or until fragrant. Stir in flour and cook 4-5 minutes to a golden brown, stirring constantly.

Whisk in cream. Blend well and simmer for 15-20 minutes.

Remove from heat, cool slightly and stir in remaining ingredients.

Cook lasagna noodles in salted water, drain, lightly oil and reserve.

Brush eggplant and portabello mushrooms with olive oil and season with salt and pepper. Grill until golden. Cut mushrooms into 1/4-inch slices. Caramelize onions.

Layer bottom of oiled 1/2-size hotel pan with noodles and alternate layers of sauce (just enough to coat) and mushrooms, eggplant, red peppers and grilled turkey. Make 3 layers and top with cooked noodles, sauce and Mozzarella cheese.

Bake in a preheated 350 degree F oven until heated to an internal temperature of 165 degrees F and top is lightly browned.

Allow to rest 6-8 minutes. Cut and serve.