Lasagne with ground turkey and béchamel sauce
6 servings
75 minutes
Lasagna with turkey mince and béchamel sauce is an exquisite dish of Mediterranean cuisine that embodies the warmth and comfort of Italian gastronomy. Tender turkey mince infused with the aromas of tomatoes and spices gives the filling softness and lightness, while the airy béchamel sauce with nutmeg adds a creamy texture and delicate flavor. The layered structure of lasagna, where sheets of dough alternate with meat filling and thick sauce, provides richness to every bite. Baked parmesan forms an appetizing golden crust, complementing the rich palette of flavors. This dish is perfect for a family dinner or special occasion when you want to treat your loved ones to something cozy and incredibly delicious.
1
In a pan, sauté finely chopped onion and grated carrot, add minced meat and mix thoroughly to prevent it from frying into a single lump. Then cover with a lid and cook until almost done. Open the lid—add salt, pepper, and optionally basil or thyme—turkey pairs well with them :)) and add tomato juice, mix well, let it simmer for a couple more minutes, then remove from heat and let it cool.
- Onion: 2 pieces
- Carrot: 100 g
- Ground turkey: 1000 g
- Tomato juice: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Let's prepare a dish for baking lasagna. It's better to use a glass one for aesthetic reasons, but you can use any that you have on hand. Grease the bottom and sides of the dish with butter.
- Butter: 100 g
3
Let's start with the béchamel sauce. In a pan, melt the butter on low heat to avoid burning. Add flour and mix thoroughly. Gradually add milk, mixing very well. Season with pepper, salt, and of course, add nutmeg — it pairs perfectly with this sauce. The sauce should have a consistency similar to thick sour cream.
- Butter: 100 g
- Wheat flour: 100 g
- Milk: 1 l
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Assembly. Spread a few spoons of sauce on the bottom of the dish and lay down the lasagna sheets, add part of our filling on top, pour some sauce over it and generously sprinkle with cheese, repeat layers until the filling is finished; for the last layer: pour sauce over the lasagna sheets and cover everything with cheese. Cover the top of the dish with a sheet of foil. Our beauty is ready to go into the oven.
- Ready-made dry lasagne sheets: 12 pieces
- Ground turkey: 1000 g
- Parmesan cheese: 250 g
- Milk: 1 l
5
Bake at 190-200°C for half an hour. After half an hour, remove the foil to brown the crust, and bake for another 15 minutes.
- Parmesan cheese: 250 g