Turkey and Artichoke Lasagna

Turkey and Artichoke Lasagna

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
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Tips for Ground Turkey


  1. 1For béchamel sauce, heat milk in a microwave-safe bowl for 1-2 minutes or until hot.
  2. 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. Season with kosher salt and nutmeg. Set aside and keep warm.
  3. 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.
  4. 4Season with kosher salt and freshly ground black pepper. Add in garlic and carrots. Cook for 2 minutes or until fragrant.
  5. 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.
  6. 6Add in thyme, oregano, and chopped artichokes. Cook for 3 minutes or until warmed through. Take off heat.
  7. 7Preheat oven to 350°F.
  8. 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.
  9. 9Cover with foil and bake in oven for 40-45 minutes. Carefully uncover lasagna and continue baking for another 10 minutes or until cheese has browned.
  10. 10Remove from oven and let rest for 10 minutes before cutting.
Load Comments

Recommended from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking
How To

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking

by Heather Reid | This cranberry pumpkin sourdough bread recipe is the perfect thing to bake all fall—and you can swap...

You've Been Cutting Cake All Wrong This Whole Time
How To

You've Been Cutting Cake All Wrong This Whole Time

by Pamela Vachon | You’ll remember this day as being one of the “today years old” moments when you learned something...