Lasagna with tomato and bechamel sauce

Lasagna with tomato and bechamel sauce

Wondering what to do with your leftover turkey? This lasagna is a nice departure from endless turkey sandwiches.

Start to finish: 2.5 hours (35 minutes active)

Servings: 10 to 12


• 2 tablespoons olive oil

• 2 onions, diced

• 2 celery stalks, diced

• 2 carrots, diced

• 2 (6 ounce) cans tomato paste

• 1 pound leftover turkey, finely chopped (you can use ground turkey too)

• 2 (26 ounce) cans diced tomatoes

• 1 cup beef broth

• 1/2 cup sugar

• 2 bay leaves

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 16 lasagna noodles, cooked according to package instructions

• 1 (16 ounce) container ricotta

• 1/2 cup parmesan, grated

• 1 egg

• 4 cups mozzarella, grated and divided

• Salt and pepper to taste


In a large pot, heat the olive oil and sauté the onions, celery and carrots until soft. Salt and pepper to taste. Add one can of tomato paste and stir. Add the turkey and cook for about 5 minutes, making sure the meat and vegetables are combined. Add the other can of tomato paste, diced tomatoes, beef broth, sugar, bay leaves, oregano and basil. Bring to a boil.

Lower the heat and simmer for about an hour or until the sauce has thickened. Remove the bay leaves.

In a bowl, combine the ricotta, egg and parmesan. Salt and pepper to taste.

Preheat the oven to 375 °F. Cover the bottom of a 13-by-9-inch baking sheet with a quarter of the prepared sauce and top with 4 lasagna noodles. Sprinkle one cup of mozzarella over the lasagna noodles. Layer the following ingredients in this order: sauce, 4 lasagna noodles, ricotta mixture, 4 lasagna noodles, sauce, 4 lasagna noodles. Cover with the rest of the sauce and sprinkle on the remaining 3 cups of mozzarella.

Cover with aluminum foil and bake for about 30 minutes. Remove the aluminum foil and bake for another 15 minutes or until the cheese on top is golden brown. Let cool for 10 minutes before serving.


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