Simple Turkey Lasagna with Vegetables

Side view of turkey lasagna in rectangular dish.

This turkey lasagna consists of layers of ground turkey and vegetable filling with flavourful pancetta and creamy bechamel sauce. It contains a moderate amount of cheese, is easy to assemble and tastes delicious the next day, too.

Course Dinner

Cuisine Italian fusion

Prep Time 55

Cook Time 35

Total Time 1 30

Servings servings

Calories 549kcal

Author Monika Dabrowski

Equipment

8''/11''-20/28cm oven dish 2½'' deep
Large pan with lid

Ingredients

9 dried lasagne sheets

For the filling

1½ pounds ground turkey 7% fat
⅔ cup smoked pancetta or bacon, cut into small cubes
1 large onion finely chopped
1½ celery ribs finely chopped
1 medium carrot peeled, coarsely grated
3 garlic cloves finely chopped
½ cup white wine
1 cup chicken stock
2 cups passata
1 tablespoon tomato paste
1½ teaspoons Italian herbs
1 bay leaf
1 tablespoon olive oil
salt and pepper to taste I recommend using multi-coloured peppercorns

Bechamel Sauce

2¼ cups milk
3 tablespoons butter
⅓ cup all-purpose/plain flour
½ cup parmesan cheese finely grated

US Customary - Metric

Instructions

Brown pancetta: Heat 1 tablespoon of oil, add the pancetta, and cook over a medium heat for about 5 minutes until lightly browned stirring often.
Sautee vegetables: Add the onion, celery, carrot and bay leaf and cook gently for about 5 minutes until softened stirring often. Towards the end of cooking stir in the garlic.
Add ground turkey: Add the meat, dried herbs and a generous amount of freshly ground pepper. Cook for a few minutes until the meat is no longer pink, stirring often (I like to use a potato masher to get rid of large clusters of meat). Pour in the wine, increase the heat and cook for a few more minutes until the liquid is absorbed, stirring occasionally.
Add passata: Add the passata, tomato paste and stock, stir, cover and bring to a simmer. Gently cook for 40-45 minutes stirring occasionally. Remove from the heat and add more salt and pepper, if needed. At this point preheat the oven to 400F/200C/180 fan/gas mark 6.
TIP: About 5 minutes before the filling mixture is done start preparing the bechamel sauce.
Make bechamel: In a saucepan melt the butter, add the flour and whisk until it's no longer visible and the mixture is creamy. Add half of the milk, increase the heat and cook until the sauce thickens whisking often then add the rest of the milk. Once thickened simmer the sauce for about 3 minutes. Remove from the heat, stir in half of the parmesan and add a little salt to taste (and a bit of freshly ground nutmeg, as an option).
Assemble lasagna: Spread ⅓ of the filling mixture over the bottom of your dish. Drizzle a few spoonfuls of the bechamel over the top and cover with 3 lasagne sheets. Make 2 more layers ensuring you leave enough bechamel to cover the top of the lasagna. Once assembled sprinkle the remaining parmesan over the top.
Bake: Place in the centre of the oven and bake for 35-40 minutes until nicely browned.
Serve: Remove from the oven, set aside for 10 minutes then serve.

Notes

Use ground turkey with approx. 7% of fat (lean but not extra lean meat). This recipe will also work with chicken and pork.
You shouldn't need to add very much salt into the turkey lasagna filling mixture (both the pancetta and stock are salty). Nevertheless, ensure it's adequately seasoned (the lasagne noodles will absorb some of the flavour as they cook).
You don't need to precook the lasagne sheets.
The bechamel sauce should be quite thick so it can form a creamy layer.
Reserve approx. 40-50 % of the white sauce to pour over the top of the lasagna.
Best served hot.
Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave or airfryer (the top gets nice and crispy).
It's best to freeze turkey lasagna uncooked, wrapped tightly with plastic wrap or foil, for up to 3 months. Bake from frozen for about 70 minutes (or until fully cooked), covering loosely if the top starts to brown too quickly.

Nutrition