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This creamy Bechamel Lasagna is filled with tender, juicy pieces of smoked turkey, cubes of sauteed butternut squash and spinach and a healthy dose of creamy, decadent ricotta cheese for one of the best bechamel lasagna recipes you will ever try! A perfect recipe for that leftover Thanksgiving turkey!
This is a sponsored post from Frick’s Quality Meats. All opinions are 100% honest and my own.
This easy turkey lasagna with bechamel sauce is incredible guys. The creamy bechamel sauce, rich ricotta cheese, sweet butternut squash and spinach, and the most amazing juicy smoked turkey.
I can’t even with this stuff. It’s my favorite bechamel lasagna of all time. Seriously. Best white lasagna EVER.
It’s possible you’ll never want to eat another white lasagna after this. That’s how strongly I feel about this.
I used smoked turkey drums from Frick’s Quality meats for this recipe (see details below). However, this would be perfect with leftover Thanksgiving or Christmas turkey as well.
And don’t fret about the bechamel sauce, it’s not hard to make. And once you learn how to make it is is so versatile (like in this super delicious Mushroom and Ricotta Lasagna).
I also use frozen butternut squash for this because it’s easy to prepare. You could use fresh, but make sure you cook it through before adding it. If you put it in the lasagna raw it will not cook through.
How to cook butternut squash
If you’re using raw butternut squash, cut the squash in 1/2 to 1″ cubes. Either boil in water for 10-15 minutes (until fork tender) or roast in a 400 degree oven for 15-20 minutes, until tender.
Lastly, I use oven ready lasagna noodles. This saves time as I don’t have to boil the noodles before adding them to the pan. And who out there has tons of extra time on their hands???
Get the ingredients at the grocery store, or hang out on your couch and order them through the below Amazon links (affiliate links – I earn a small commission if you buy through these links to help pay the cost of running this site):
Frick’s Quality Meats
I am working with Frick’s Quality Meats to bring you this recipe. Frick’s Quality Meats has been family owned for 5 generations. They offer the choicest cuts and finest ingredients, cure their meats with nothing but real cane sugar, and smoke them slowly to perfection over hardwoods like hickory, apple, and cherry. All meats are delivered fresh, never frozen, to ensure only the highest quality.
And let me tell you, these smoked turkey drums almost didn’t make it into the lasagna. The meat was absolute perfection. And while this is a sponsored post, I truly, truly believe in this product. I’ve never had better smoked turkey. It’s even possible the boyfriend and I spent the next hour picking every last morsel off the bones while we waited for the lasagna to bake.
To check out Frick’s products, visit their website at https://frickmeats.com/. They can also be found on Facebook https://www.facebook.com/FricksQualityMeats and Instagram https://www.instagram.com/fricksqualitymeats/
How to Make Bechamel Lasagna
Don’t be overwhelmed by the thought of making bechamel lasagna. It’s actually quite easy. And so much fun to experiment with different ingredients once you get the hang of it. But today we’re making this delicious smoked turkey lasagna.
First, preheat the oven to 375 degrees.
Heat the olive oil in a skillet over medium high heat and add the onions and garlic. Saute until soft and add the spinach and butternut squash. Add salt and pepper to taste. Remove from heat and set aside.
Combine ricotta, mozarella, and parmesan cheese in a bowl and mix well.
Spoon a light layer of bechamel sauce on the bottom of a 9 x 13″ lasagna pan. Place 4 lasagna noodles in a layer on top of the sauce.
Add the sauteed vegetables. Place another layer of noodles on top. Add the cheese mixture and spread over the top of the noodles. Add another layer of lasagna noodles.
Add the turkey and pour a light layer of the bechamel sauce over the turkey so it’s saucy. Top with another layer of lasagna noodles. Pour remaining bechamel sauce on top and spread to cover all noodles. Cover with a lid or aluminum foil and bake for 45 minutes.
Remove cover and bake another 15 minutes, until bubbly and starting to brown lightly on top.
How to make bechamel sauce
Heat the butter and flour in a skillet over medium heat, stirring continuously until it becomes a paste. Slowly add the milk, a little at a time until a sauce forms.
Add the salt, pepper and nutmeg. Continue stirring until it start to simmer and thicken (about 5-10 minutes). Once thick enough to coat a spoon, remove from heat and set aside.
Can you freeze white lasagna?
The best thing about lasagna is how well it freezes. Assemble the lasagna in the baking dish, or a disposable aluminum pan, and cover with aluminum foil, making sure to keep it airtight. You can also wrap in freezer safe plastic before wrapping in aluminum foil to ensure it is airtight and won’t get freezer burn. For already baked lasagna, let it cool to room temperature, then follow the same steps.
To cook a frozen lasagna, place in the fridge to defrost then bake according to the recipe instructions. To reheat a frozen lasagna, let it defrost in the fridge overnight then heat in a 375 degree oven for 20-30 minutes, or until heated through. Can also be heated in individual pieces in the microwave.
How thick should lasagna white sauce be?
It should be thick enough to coat a spoon, but not so thick that it won’t seep in between all the layers. Keep in mind the bechamel sauce may continue to thicken as it cooks, so it is ok if it seems a little runny before baking.
Can you freeze bechamel sauce?
Place the bechamel sauce in a freezer safe container and let it cool. Store in the freezer for up to 3 months. To reheat, thaw it out in the fridge then reheat it slowly in a saucepan. You will likely need to add more milk to thin it out. Stir it in slowly until desired consistency is reached.
Tools use to make this Bechamel Lasagna
Need more ideas for holiday foods? Try these recipes:
Crispy Oven Baked Cranberry Turkey Balls with Brie
20 Minute Apple Bacon Chutney
Cranberry Chutney with Mandarin Oranges
Salted Caramel Apple Galette
Roasted Butternut Squash Soup
Cranberry Roasted Butternut Squash
Braised Brussels Sprouts with Bacon
Did you make this easy turkey lasagna? Rate the recipe and leave me a comment to let me know how it turned out!
Creamy Turkey Lasagna with Bechamel Sauce
- Preheat the oven to 375F degrees.
- Heat the olive oil in a skillet over medium high heat and add the onions and garlic. Saute until soft, then add the spinach and butternut squash.
- Add salt and pepper to taste. Remove from heat and set aside.
- Combine ricotta, mozzarella, and Parmesan cheese in a bowl and mix well.
- Spoon a light layer of bechamel sauce on the bottom of a 9 x 13" baking dish. Place 4 lasagna noodles in a layer on top of the sauce.
- Add the sauteed vegetables. Place another layer of noodles on top.
- Add the cheese mixture and spread over the top of the noodles. Add another layer of lasagna noodles.
- Add the turkey and pour a light layer of the bechamel sauce over the turkey so it's saucy. Top with another layer of lasagna noodles.
- Pour remaining bechamel sauce on top and spread to cover all noodles. Cover with a lid or aluminum foil and bake for 45 minutes.
- Remove cover and bake another 15 minutes, until bubbly and starting to brown lightly on top.
- Heat the butter and flour in a skillet over medium heat, stirring continuously until it becomes a paste. Slowly add the milk, a little at a time until a sauce forms.
- Add the salt, pepper and nutmeg. Continue stirring until it starts to simmer and thicken (about 5-10 minutes). Once thick enough to coat a spoon, remove from heat and set aside.
- If you use raw butternut squash, you will need to cook it before adding it to the lasagna. Scroll up to see cooking instructions.
- Substitute regular lasagna noodles for the no boil noodles. You will need to cook them before using them.
- When making the bechamel sauce, be sure to add the milk very slowly while whisking constantly. Otherwise, the sauce could become lumpy.
- Add additional salt to taste to both the filling and the bechamel sauce.
- To freeze: Place the bechamel sauce in a freezer safe container and let it cool. Store in the freezer for up to 3 months. Thaw in the fridge overnight. Add additional milk to thin.
Did you make this lasagna with bechamel and ricotta? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!