Today we will make a tasty turkey lasagna with white sauce from minced turkey meat, cheddar cheese sauce, and grated mozzarella on top will be delicious. You will see that this is one of the simplest and easiest to make of all the lasagna recipes, but it is so good.
Table of Contents
Let me show you the five ingredients from which I will prepare this lasagne.
Ingredients
From the turkey lasagna with white sauce recipe, I chose all the ingredients to make our work more accessible and cook as soon as possible.
I first bought fresh lasagna sheets because they are made in two minutes and do not require pre-boiling or using a lot of sauce in the recipe. We need a pack of six sheets of lasagna for four servings, a total of 250 g.
For the filling, I will use 800 g of minced turkey meat; first of all, because it cooks quickly, you will see that in 15 minutes, it is ready; secondly, because it contains less fat and is healthier.
I will add two medium-sized onions and two tablespoons of tomato paste to the meat.
Also, to make my work more accessible and not make I don’t know what bechamel sauce, I bought two boxes of cheddar cream cheese sauce of 350 g each, made of cheddar cheese, water and milk.
I will sprinkle plenty of mozzarella cheese on top, about 100 g, which I bought ready to be grated to avoid wasting time.
Preparing the Ingredients
Preparing the ingredients is quick and easy; all you have to do is peel the onion and chop it as small as possible to cook as quickly as possible.
I will finely chop the chives and break the thyme leaves from the twigs.
How to Make the Turkey Lasagna With White Sauce?
In the beginning, I will prepare the filling, and then we will build the lasagna and put it in the oven.
Make the Filling
Heat 50 ml of sunflower oil in a larger frying pan and fry the chopped onion. Season with a teaspoon of sea salt and fry the onion for about 1-2 minutes on medium heat, stirring, until it becomes glassy.
I add the minced turkey meat that I break into pieces to cover the entire surface of the pan.
Fry the pieces of meat, stirring and turning them over, for about 3-4 minutes, over medium heat until they become whitish.
Add two tablespoons of tomato paste and season with a teaspoon of sea salt, half a teaspoon of freshly ground pepper, and the broken leaves from the four thyme branches.
I put the lid on, reduced the temperature to a minimum and let it simmer for about 15 minutes until all the liquid had evaporated. I mentioned that I did not add water at all; after you put the lid on, the meat will remove enough liquid to simmer.
The filling is ready, we put it together to cool a little, and we start to assemble the lasagna.
Layering the Turkey Lasagna
I chose a glass baking dish because it seems the most suitable for this recipe, and I pour half a can of cheese sauce (about 175 g) on its bottom with a tablespoon of sunflower oil.
Place the first two lasagna sheets on top of this sauce to be cooked underneath, do not dry out, and remain crispy.
Over the lasagna sheets, I will spread half of the turkey filling evenly to get everywhere.
Over the meat, I add cheddar cheese sauce, about half a can, and a third of the chopped chives that will flavour and colour the dish.
Two more lasagna sheets follow, and we continue to the next level.
Add the rest of the meat filling, which level to reach everywhere.
Over the meat follows white sauce, half the can again, and again chopped chives.
I cover with the last two lasagna sheets, and I stop here with the levels; whoever wants to make several layers, that’s enough for me.
Over these sheets, I will pour the rest of the sauce that I level with a spoon and sprinkle the rest of the chopped chives.
We have to add a generous amount of mozzarella grated on top, which will melt and give the dish a unique taste and look.
Baking the Lasagna
Preheat the oven to 200 degrees Celsius Fan (425 F, 220 C, Gas Mark 7), insert the tray and bake for about 25 minutes. Some people prefer to cover the tray with aluminium foil first, but I didn’t; I inserted it uncovered and left it until it got a beautiful golden colour on top.
That’s all; this was my recipe for turkey lasagna with white sauce; delicious but straightforward; it simply melts in your mouth.
Serving
Serve hot, cut a slice of lasagna from the pan, grate some Parmesan cheese on top and sprinkle with chopped chives, a delight.
If you have tried and liked the recipe for turkey lasagna with white sauce, I recommend from our blog other recipes with pasta, such as:
- Best Creamy Mushroom Pasta Recipe
- Vegan Cabbage and Pasta Recipe
- Pasta With Pork Mince, Mushrooms and Double Cream
- King Prawn Noodles Recipe
- Simple Tuna and Pasta Salad Recipe
- Easy Cold Pasta Salad Recipe
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Turkey Lasagna With White Sauce
Equipment
- 1 glass oven tray
Ingredients Â
- 800 g turkey mince
- 250 g lasagne sheets 6 sheets
- 2 pieces onions medium size
- 2 tbsp tomato puree
- 700 g cheese pasta sauce 2×350 g
- 100 g mozzarella grated
- 70 ml sunflower oil or vegetable oil
- 2 tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 4 sprigs thyme fresh
- 1 tsp marjoram dried
- 1 bunch chives fresh, chopped
InstructionsÂ
- Peel the onion and chop it as small as possible, chop the chives and break the thyme leaves from the twigs.
- Heat the sunflower oil in a larger pan and fry the chopped onion. Season with sea salt and fry the onion for about 1-2 minutes on medium heat, stirring, until it becomes glassy.
- Add the minced turkey meat and Fry the pieces of meat, stirring and turning them over, about 3-4 minutes, over medium heat until they become whitish.
- Add the tomato paste and season with sea salt, freshly ground pepper, marjoram and thyme leaves. Put the lid, reduce the temperature to a minimum and let it simmer for about 15 minutes until all the liquid has evaporated.
- Take a baking dish and pour half a can of cheese sauce on its bottom with a tablespoon of sunflower oil. Place the first two lasagna sheets on top of this sauce to be cooked underneath.
- Over the lasagna sheets, spread half of the turkey filling evenly to get everywhere and add cheddar cheese sauce, about half a can, and a third of the chopped chives.
- Two more lasagna sheets follow, and the rest of the meat filling follows white sauce, half a box again, and chopped chives.
- Cover with the last two lasagna sheets, pour the rest of the sauce and sprinkle the rest of the chopped chives. Add a generous amount of mozzarella grated on top.
- Preheat the oven to 200 degrees Celsius Fan (425 F, 220 C, Gas Mark 7), insert the tray and bake for about 25 minutes until it got a beautiful golden colour.
- Serve hot, grate some Parmesan cheese on top and sprinkle with chopped chives.
