Turkey Lasagne with Béchamel Sauce

Turkey Lasagna pinit

We have a turkey farm near our house and those turkeys in the photo above where running wild and free last time I was there buying some Turkey for myself and for my dog. It is amazing how fast turkeys grow. They are full grown in 3-4 Months. And we are talking here a normal farm that lets them run wild and happy. And doesn’t feed them all kinds of shit to make them grow fast.

Turkey is definitely a great substitute for beef if you are looking for a little less fat and something a bit healthier. What is the difference between the two? You can follow this link to find out a bit more. It certainly isn’t a bad idea to substitute Turkey since Lasagne with Béchamel Sauce is quite heavy. Plus it is so good, you always eat too much!

For me what is more important is the taste. Especially if I am going to take the time to make a Lasagne! In my opinion, Turkey Lasagne is more diverse in its flavors than a beef Lasagne. In a beef Lasagne, the beef seems to dominate the overall taste a lot more. But both are amazing if done right.

Ricotta or Béchamel

For me there is no choice here. You must do it with Béchamel Sauce. Ricotta is too dry and pretty tasteless. Béchamel is rich and if you add nutmeg or other herbs, the flavors come out real nice in the Béchamel. Once you go Béchamel, you ain’t going back to Ricotta.

Pre-cooked or Fresh Lasagne Sheets?

This is a choice you have to make when making Lasagne. I have done it with fresh sheets and it definitely ups the efforts and time to make Lasagne. I am sure it also probably tastes better but I am not sure it is worth it. If you have the time and believe it is worth it, enjoy! One thing for sure – There is a big difference in the amount of sauce you will need between the two. You can really screw up a Lasagne with pre-cooked sheets if you do not have enough sauce. It will dry out too much and this is really really sad! So make sure your Lasagne with Pre-Cooked Sheets is very juicy and over sauced before placing in the oven to cook.

5 from 2 votes

Turkey Lasagne with Béchamel Sauce

Ingredients

For the Turkey Sauce

Instructions

How to make an amazing Turkey Lasagna

  1. The Turkey Sauce

    Chop up the onions and garlic.

    Add a good splash of Olive Oil (3 TBS) into a large pan and sauté the onions and garlic at medium heat.

    Add the ground turkey and let the turkey brown. Keep that heat at medium. 

    Now add the red wine and Worcester sauce and mix it in with the turkey and allow to cook for a few minutes.

    Now add all the rest of the ingredients - tomato sauce, tomato paste, Herbs de Provence, Basil, Fennel Seeds and bring it to a boil.

    Cover and let simmer for 45 minutes. Add water if it necessary, you want it to be quite juicy especially if you are using no cook lasagna noodles.

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pinit
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