Vegetarian Classic Turkey Lasagna
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Learn more →Ingredients
8 servings
For the pasta
- 12 lasagna noodles
For the meat sauce
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp ground nutmeg
- ¼ tsp salt
For assembly
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain in a colander and lay the noodles flat on a lightly oiled baking sheet to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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