Turkey Lasagna with Béchamel Sauce

Culinary Setting
Cooking Style
Boneless Breast
Dish Type


3 oz butter, clarified

2 Heads garlic, roasted and peeled

3 oz all-purpose flour

1 qt cream, cold

16 oz Ricotta cheese, part skim milk

3 eggs, well beaten

1/4 c fresh parsley, chopped

2 tbsp fresh oregano, chopped

2 tbsp fresh marjoram, chopped

2 oz Parmesan cheese, fresh, grated

Salt and pepper To Taste

1 lb lasagna noodles, uncooked

1-1/2 lbs eggplant, 1/2-inch slices

1-1/2 lbs portabello mushrooms

3 oz olive oil

2 lbs red onion

2 red peppers, roasted, peeled and seeded

3 lbs GRILLED TURKEY CUTLETS, 1/4-inch diced

12 oz Mozzarella cheese, part skim milk, grated


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.

Nutrition Facts

720 Total Calories

380 Calories from Fat

42 g Total Fat

65 % Daily Total Fat

23 g Saturated Fat

115 % Daily Saturated Fat

230 g Cholesterol

77 % Daily Cholesterol

510 mg Sodium

21 % Daily Sodium

42 g Total Carbohydrates

14 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

7 g Sugars

45 g Protein

40 % Daily Protein

60 % Daily Vitamin C

35 % Daily Calcium

25 % Daily Iron