Ingredients (24)
For turkey filling
- 2 cupsonions, chopped
- 3 cloves garlic, chopped
- ½ cup carrots, chopped
- 2 pounds ground turkey
- 2 teaspoons thyme
- 2 teaspoons oregano
- 1 14-ounce can artichoke hearts, drained and chopped
- ¼ cup of parsley, chopped
- Kosher salt
- Freshly ground black pepper
For béchamel sauce
- 1/3 cup flour
- 1/3 cup unsalted butter
- 2 ½ cups milk
- Kosher salt
- Nutmeg
For lasagna assembly
- 1 package no-boil lasagna noodles
- 2 cups ricotta cheese
- 2 cups grated Parmesan
- 2 cups grated mozzarella
Tip
How to Store Ground Turkey
Store raw ground turkey in its original container (or one that’s air-tight) for up to three days before cooking or freezing.
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Next: How to Freeze Ground Turkey
Tip
How to Freeze Ground Turkey
While you can certainly overwrap the turkey in its original packaging, the best method is to remove it, place it in a freezer bag, and eliminate as much of the air as possible before placing it in your freezer. Frozen ground turkey can last up to four months if freezer burn is not present.
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Next: How to Thaw Ground Turkey
Tip
How to Thaw Ground Turkey
Ground turkey can be thawed in the microwave or in a bowl of cold water (while still in the freezer bag), but must be cooked immediately. Ground turkey thawed in the fridge will have up to two days before it must be cooked and consumed.
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Next: How to Store Ground Turkey
This is a slight twist on a traditional lasagna using a creamy béchamel white sauce and an Italian spiced turkey and artichoke mixture layered between a trio of lovely melted cheeses. The béchamel sauce adds a rich luxurious texture to the lasagna and complements the ricotta, mozzarella and Parmesan cheeses. Italian spices of oregano and thyme enhance the artichoke and turkey flavors transforming this dish into a warm and comforting meal perfect for any time of the year. Buon appetito!
For a non-meat alternative, try our easy vegetarian lasagna recipe or spinach lasagna recipe.
Instructions
- 1For béchamel sauce, heat milk in a microwave-safe bowl for 1-2 minutes or until hot.
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2Melt butter in a medium size sauce pot over medium heat. When butter is melted add in flour and stir constantly until there is no more flour smell. Stir in hot milk and continue stirring until sauce thickens or coats back of wooden spoon.
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Season with kosher salt and nutmeg. Set aside and keep warm.
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- 3For turkey filling, in a large skillet or saute pan, add 3 tablespoons of oil over medium high heat. When oil is hot or glistening add in chopped onions and cook until translucent.
- 4Season with kosher salt and freshly ground black pepper. Add in garlic and carrots. Cook for 2 minutes or until fragrant.
- 5Add in ground turkey and break apart with wooden spoon. Cook for 5 minutes or until turkey is done. Season with kosher salt and freshly ground black pepper.
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6Add in thyme, oregano, and chopped artichokes. Cook for 3 minutes or until warmed through. Take off heat.
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- 7Preheat oven to 350°F.
- 8Grease a 9”x13” baking pan. Put a small amount of turkey mixture to lightly cover the bottom of the baking pan. Assemble each layer in this order: lasagna noodles, béchamel sauce, turkey mixture, dollops of ricotta cheese, grated parmesan cheese, and grated mozzarella cheese. Repeat with remaining noodles and ingredients. End with a top layer of grated parmesan cheese and mozzarella cheese.
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9Cover with foil and bake in oven for 40-45 minutes.
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Carefully uncover lasagna and continue baking for another 10 minutes or until cheese has browned. ![]()
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10Remove from oven and let rest for 10 minutes before cutting.
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Season with kosher salt and nutmeg. Set aside and keep warm. 
Carefully uncover lasagna and continue baking for another 10 minutes or until cheese has browned. 
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