Creamy Turkey Lasagna with Bechamel Sauce

Creamy Turkey Lasagna with Bechamel Sauce

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!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 372kcal

Author Danielle Wolter

Ingredients

1-9 ounce box no-boil lasagna noodles
2 teaspoons olive oil
½ onion diced
2 garlic cloves minced
2 cups shredded turkey
1 bag frozen spinach thawed and drained
1 cup butternut squash diced and cooked
2 cups ricotta cheese
1 cup parmesan cheese
1 cup mozarella cheese
1 teaspoon salt
½ teaspoon pepper

Bechamel sauce:

6 tablespoons unsalted butter
6 tablespoons flour
½ teaspoon pepper
¼ teaspoon nutmeg
5 cups whole milk
1 cup heavy cream
1 teaspoon salt (to taste)

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, 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.

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 starts to simmer and thicken (about 5-10 minutes). Once thick enough to coat a spoon, remove from heat and set aside.

Notes

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.

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