Description
This delicious lasagna recipe features a rich and creamy béchamel sauce as a perfect alternative to ricotta. Layered with a savory ground turkey or beef bolognese, flavored with garlic, herbs, and balsamic vinegar, and topped with mozzarella and Parmesan cheese, this dish is a hearty, comforting meal ideal for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3-4 garlic cloves, minced
- 2 teaspoons salt
- 1 pound ground turkey or ground beef
- 2 tablespoons balsamic vinegar (optional)
- 1 (28 ounce) can crushed tomatoes (preferably San Marzano)
- 2 teaspoons dried basil or 2 tablespoons fresh basil
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- Salt and black pepper, to taste
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or milk of choice)
- Salt and black pepper, to taste
- 1/4 cup Parmesan cheese
- 1/2 teaspoon nutmeg
Assembly
- 9-12 lasagna noodles (no boil or prepared according to package directions)
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
Instructions
- Prepare the meat sauce: Heat olive oil and butter in a large skillet over medium heat. Add diced onions, carrots, and celery, sautéing until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Cook the ground meat: Add ground turkey or beef to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. Season with 2 teaspoons salt.
- Simmer the sauce: Stir in balsamic vinegar (if using) and crushed tomatoes. Add basil, thyme, salt, and black pepper to taste. Reduce heat to low and let the sauce simmer gently for about 1 to 1.5 hours, stirring occasionally, until thickened and flavorful.
- Make the béchamel sauce: In a separate saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, to form a roux. Gradually add milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with salt, black pepper, nutmeg, and stir in 1/4 cup Parmesan cheese. Remove from heat.
- Preheat oven and prepare noodles: Preheat your oven to 375°F (190°C). Prepare lasagna noodles according to package instructions if not using no-boil noodles.
- Assemble the lasagna: In a baking dish, spread a thin layer of meat sauce on the bottom. Layer noodles over the sauce, then spread a layer of béchamel sauce, followed by meat sauce, and repeat until ingredients are used up, finishing with a layer of béchamel. Sprinkle the top evenly with Parmesan and mozzarella cheeses.
- Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Rest and serve: Let the lasagna rest for 10-15 minutes before slicing and serving to allow it to set and make serving easier.
Notes
- This creamy lasagna with béchamel sauce is a no-ricotta twist on a classic, perfect for those who want a smoother white sauce.
- You can substitute ground turkey with ground beef or a plant-based meat substitute.
- If you prefer a vegetarian option, omit the meat and add sautéed mushrooms or lentils in your sauce.
- For a richer béchamel, use whole milk or even half-and-half.
- No-boil noodles save prep time and absorb sauce well but ensure your sauces are sufficiently moist.
- Letting the lasagna rest after baking enhances flavor melding and keeps the layers intact when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 7.2 g
- Sodium: 872 mg
- Fat: 14.2 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: 6.7 g
- Trans Fat: 0.19 g
- Carbohydrates: 35.2 g
- Fiber: 1.9 g
- Protein: 25.3 g
- Cholesterol: 59 mg
