Description
This Cheesy Ground Turkey Lasagna with White Sauce is a comforting and delicious twist on the classic Italian favorite. Featuring lean ground turkey, creamy ricotta, and a rich homemade white sauce enhanced with butter, flour, and milk, this lasagna is packed with layers of cheese and tender noodles. Fresh spinach adds a subtle earthiness, while the combination of mozzarella and parmesan cheeses brings texture and flavor. Perfect for a family meal, this recipe offers a satisfying and hearty dish with a healthier protein option.
Ingredients
Scale
Meat and Vegetables
- 1.25 lbs ground turkey (preferably lean)
- 1 onion, finely diced into 1/4-inch pieces
- 2 cloves garlic, freshly minced
- 1/3 cup spinach, roughly chopped into 1/2-inch ribbons
White Sauce
- 3/4 cup butter (unsalted, Kerrygold preferred)
- 3/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp mustard
- 1/4 tsp nutmeg
- 2 cups white cheese (such as shredded mozzarella)
- 1/2 cup freshly grated parmesan cheese
Lasagna Assembly
- 6 lasagna noodles
- 1 cup ricotta cheese (Galbani brand recommended)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the meat mixture: In a large skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it up as it cooks. Add the finely diced onion and minced garlic to the skillet and sauté until the onion is translucent and fragrant. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the white sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to remove the raw flour taste, stirring constantly. Slowly add the milk while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. Stir in the mustard and nutmeg for added flavor. Remove from heat and mix in 2 cups of white cheese and the parmesan until melted and smooth.
- Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay flat on a sheet of parchment or a lightly greased surface to prevent sticking.
- Assemble the lasagna: Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread a thin layer of white sauce on the bottom. Add a layer of lasagna noodles covering the bottom. Spread half of the ricotta evenly over the noodles. Sprinkle half of the cooked ground turkey mixture and chopped spinach on top. Pour a layer of white sauce over. Repeat the layers ending with noodles topped with the remaining white sauce and 1.5 cups of white cheese evenly spread over the top.
- Bake the lasagna: Cover the baking dish with foil (to prevent cheese from browning too much) and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is golden and bubbly.
- Rest and serve: Allow the lasagna to cool for 10 minutes after baking to set properly. Cut into servings and enjoy warm.
Notes
- For best flavor and texture, use freshly grated parmesan cheese.
- Whole milk in the white sauce yields a richer and creamier texture; low-fat milk can be used for a lighter version.
- To save time, you can prepare the white sauce and meat mixture a day ahead.
- If you prefer a vegetarian option, substitute ground turkey with sautéed mushrooms and additional spinach.
- The nutmeg in the white sauce adds a subtle warmth; omit if undesired.
- Letting the lasagna rest before serving helps the layers set and makes serving cleaner.
