Spinach & Ground Turkey Lasagna
Chef Giorgos Tsoulis shares his recipe for a comforting homemade spinach and ground turkey lasagna. Rich, hearty, and full of flavor, this is a satisfying main dish that’s perfect for family meals.
Ingredients
- 1 ½ kg ground turkey
- 1 onion finely chopped
- 1 carrot grated
- 1 celery stick finely chopped
- 2 garlic cloves finely chopped
- 2 tbsp tomato paste
- 150 ml red wine
- 500 ml chicken stock
- 2 tbsp thyme finely chopped
- 9 spinach-flavored lasagna sheets
- salt
- pepper
- extra virgin olive oil
For the bechamel:
- 70 g butter
- 70 g all-purpose flour
- 700 ml milk
- ¼ tsp nutmeg
- 50 g Parmesan cheese grated
- salt
- pepper
For the Topping:
- Parmesan cheese grated
Instructions
Prepare the Turkey Sauce
- Preheat the oven to 180°C (355°F), fan-assisted.
- Heat a large, deep pot over high heat. Add a drizzle of olive oil and the ground turkey. Cook, breaking it up with a spoon, until lightly browned. Transfer to a bowl and set aside.
- Using the same pot, reduce the heat to medium. Add a little more olive oil, then add the onion, carrot, and celery. Sauté for 2–3 minutes, until softened and lightly caramelized.
- Add the garlic and cook for 1 minute. Return the turkey to the pot and stir in the tomato paste. Cook for another 2 minutes.
- Deglaze with the red wine. Once the alcohol has cooked off, add the chicken stock and thyme.
- Simmer for 35–40 minutes, until the sauce thickens and becomes rich and flavorful. Season with salt and pepper to taste.
Prepare the Béchamel
- In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1–2 minutes, until lightly golden.
- Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens and becomes smooth.
- Remove from the heat. Stir in the Parmesan and nutmeg, then season with salt and pepper. Set aside.
- The béchamel should be creamy and smooth, with no floury taste.
Assemble the Lasagna
- Lightly grease a 33 × 22 cm (13 × 9 in) baking dish.
- Spread a thin layer of béchamel on the bottom. Cover with 3 lasagna sheets, then add a layer of turkey sauce.
- Repeat with another layer of sheets and sauce. Finish with the final 3 sheets and spread the remaining béchamel evenly over the top.
- Sprinkle generously with grated Parmesan.
- Bake for 35–40 minutes, until golden and bubbling.
- Remove from the oven and allow to rest for 10–15 minutes before slicing and serving.
Notes
Chef's Tip:Don’t reduce the turkey sauce too much. A slightly moist sauce helps the lasagna cook evenly and keeps the layers tender.
Tried this recipe?Let us know how it was!