Yield: 8 to 10 Ethnicity: Italian   Meal Type: Main Course, Entrée   Occasion: Superbowl, Father's Day   Preparation Method: Saute, Bake   Product Type: Ground Turkey   Dish Type: Lasagna

Béchamel Sauce

1/4 Cup unsalted butter

1 Clove garlic, minced

1/4 Cup all-purpose flour

3 Cups whole milk

1/4 Teaspoon freshly ground nutmeg

1/2 Cup grated Parmesan cheese

1/4 Teaspoon freshly ground black pepper

Melt butter in a medium sized saucepan, over medium heat. Add garlic and sauté for 1 minute or until fragrant. Add flour and cook 2 minutes, stirring constantly. Whisk in milk and bring to a boil, stirring constantly. Stir in nutmeg, Parmesan and pepper. Cover with plastic wrap and set aside.

Assembly and Bake

6 Lasagna noodles

1 Medium onion, chopped medium dice

1-1/2 Pounds GROUND TURKEY

1 Teaspoon dried oregano

16 Ounces Ricotta cheese

1 Large egg, beaten

1-10-Ounce package frozen spinach, well drained

2 Cups shredded Mozzarella cheese, DIVIDED

Cook lasagna noodles according to package directions. In a large skillet, over medium heat, cook ground turkey and onion until turkey is brown, no longer pink inside and onion is soft. Stir in oregano. In a medium bowl, mix together Ricotta, egg and spinach. Place 1 cup Béchamel sauce in bottom of 13X9-inch lasagna pan and spread to cover the bottom. Layer with lasagna noodles, 1/2 the Ricotta cheese mixture, then 1/2 ground turkey mixture. Top with 1 cup Mozzarella cheese. Repeat layers (noodles, remaining Ricotta and ground turkey) and top with remaining Béchamel sauce. Sprinkle with remaining 1 cup Mozzarella. Bake in a preheated 350 degree F oven for 40-45 minutes or until bubbling and top is golden brown. Let stand for at least 10 minutes before serving.

Recipe Source: Ontario Turkey Producers' Marketing Board