Creamy Turkey Lasagna with Bechamel Sauce

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This Turkey Lasagna is filled with shredded pieces of turkey, cubes of sauteed butternut squash, spinach and ricotta cheese, and smothered in a creamy bechamel sauce! It's the perfect way to use leftover turkey!

This leftover turkey lasagna is incredible guys. The creamy bechamel sauce, rich ricotta cheese, sweet butternut squash and spinach all cook up into a delicious lasagna that will get everyone excited!

I can't even with this stuff. Seriously. Best turkey lasagna EVER. I would say best lasagna ever, but I am a HUGE fan of this Mushroom Lasagna, and also pretty fond of this Vegetable Lasagna and Meat Lasagna. It's a toss up. 

It's one of my favorite ways to use leftover turkey. I'm also a pretty big fan of this Turkey Ramen, Turkey Pot Pie, or this Turkey and Dumplings.

The Ingredients

This is a great way to use leftover turkey. However, you can also buy turkey or substitute chicken as well. 

You can use fresh or frozen butternut squash for this recipe. If you use frozen, you don't need to cook it before hand. If you use fresh, you'll need to cook it (instructions are below for cooking). 

I use no boil lasagna noodles to save time, but you can use any kind of lasagna noodles. Just be sure to follow the cooking instructions before using them (if you're not using the "no boil" version). 

Ingredients for Bechamel Sauce:

The full list of ingredients is included in the recipe card at the bottom of the post. 

Step By Step Instructions

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 and add the spinach and butternut squash. Add salt and pepper to taste. Remove from heat and set aside.

*If you're using fresh butternut squash, it needs to be cooked first. Scroll down to see the cooking instructions. 

Combine ricotta, mozzarella, and Parmesan cheese in a bowl and mix well.

Spoon a light layer of bechamel sauce (see below for bechamel instructions) 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.

This lasagna is awesome served with Simple Roasted Leeks, Blue Cheese Broiled Tomatoes or this Sauteed Broccolini. You can also check out these other Side Dish Recipes for inspiration. 

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 cream, 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.

**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.

How to Cook Butternut Squash

If you're using raw butternut squash, dice it into small cubes. Saute it in a skillet with 1 tablespoon of olive oil over medium heat until caramelized on the outside and tender, about 5-7 minutes. 

**If it starts to burn, add a couple tablespoons of water. 

Expert Tips

1. If you use raw butternut squash, you will need to cook it before adding it to the lasagna. Scroll up to see cooking instructions.
2. Substitute regular lasagna noodles for the no boil noodles. You will need to cook them before using them.
3. When making the bechamel sauce, be sure to add the milk very slowly while whisking constantly. Otherwise, the sauce could become lumpy.
4. Add additional salt to taste to both the filling and the bechamel sauce. 

How to Freeze Lasagna

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 375F degree oven for 20-30 minutes, or until heated through. Can also be heated in individual pieces in the microwave.

How to 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 Used

- 9 x 13" baking dish (lasagna pan)
- Spatula
- Ceramic non-stick skillet
- Silicone whisk

Did you make this easy turkey lasagna? Rate the recipe and leave me a comment to let me know how it turned out!

This recipe was originally published in October 2018. It has been updated for photos and content.