Description
A delicious and creamy lasagna recipe featuring a savory ground turkey or beef bolognese sauce layered with a smooth béchamel sauce. This version skips ricotta cheese for a lighter, yet rich twist on the classic Italian favorite, perfect for family dinners or special occasions.
Ingredients
Scale
For the Bolognese 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 or 2 tablespoons fresh basil
- 1 teaspoon dried or 2 teaspoons fresh thyme
- Salt and black pepper to taste
For the 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
For 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 Bolognese Sauce: Heat olive oil and butter in a large skillet over medium heat. Sauté diced onion, carrots, and celery until they soften, about 5-7 minutes. Add minced garlic and salt, cooking for another minute until fragrant. Increase the heat to medium-high and add ground turkey or beef; cook until browned and cooked through, breaking it up with a spoon. Stir in balsamic vinegar if using, then add crushed tomatoes, basil, thyme, salt, and pepper. Reduce heat to low and simmer for 1 to 1.5 hours to deepen flavors, stirring occasionally.
- Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes, forming a roux. Gradually add milk while whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 7-10 minutes. Season with salt, pepper, nutmeg, and stir in parmesan cheese. Remove from heat and set aside.
- Prepare the Lasagna Noodles: If using boiled noodles, cook according to package instructions until al dente, then drain and set aside. For no-boil noodles, ensure they are ready to use as-is.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of bolognese sauce on the bottom. Layer noodles on top, followed by a layer of bolognese, then béchamel sauce. Repeat layers until all components are used, finishing with béchamel sauce. Sprinkle the top with parmesan and mozzarella cheeses evenly.
- 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 golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
- This creamy lasagna with béchamel sauce is a no-ricotta twist on a classic. Layered with savory bolognese and velvety white sauce, it’s cozy, cheesy, and perfect for Sunday dinners or special occasions.
- Use whole milk for a richer béchamel, or substitute with lower-fat or plant-based milk if desired.
- Baking uncovered toward the end helps achieve a nice golden crust on the cheese topping.
- Simmering the bolognese sauce for longer deepens the flavors but can be shortened if short on time.
- No-boil noodles save time but ensure your sauce has sufficient moisture to cook them evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 7.23 g
- Sodium: 872 mg
- Fat: 14.18 g
- Saturated Fat: 6.24 g
- Unsaturated Fat: 6.66 g
- Trans Fat: 0.19 g
- Carbohydrates: 35.24 g
- Fiber: 1.87 g
- Protein: 25.25 g
- Cholesterol: 59.07 mg
