Christmas Turkey Lasagna with Spinach, Citrusy Ricotta and Sage Béchamel

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a roughly 23 x 33 cm (9 x 13 in) baking dish with a little of the olive oil.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add half of the garlic and cook 30 seconds more.

3. 3

   Add the ground turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes if using. Cook for 6 to 8 minutes, breaking it up, until the turkey is fully cooked and nicely browned.

4. 4

   Pour in the white wine and cook for 2 minutes to reduce. Add the crushed tomatoes and tomato paste. Simmer over medium-low heat for 10 minutes, stirring occasionally. Add the dried cranberries and cook 2 minutes more. Remove from the heat.

5. 5

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach and the rest of the garlic. Cook for 2 to 3 minutes until the spinach wilts. Season with a pinch of salt and pepper and set aside.

6. 6

   In a bowl, mix the ricotta with the egg, lemon zest, 30 g (about 1 oz) Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.

7. 7

   For the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk to prevent lumps. Add the sage, nutmeg, 1/2 teaspoon salt, and a little black pepper. Cook for 5 to 7 minutes, stirring, until thickened and silky.

8. 8

   If your lasagna sheets require pre-boiling according to the package, boil them as directed and drain. If they are oven-ready, use them as they are.

9. 9

   Spread a thin layer of béchamel over the bottom of the baking dish. Add a layer of lasagna sheets, followed by one-third of the turkey mixture, one-third of the spinach, spoonfuls of the ricotta mixture, some mozzarella, and a little béchamel.

10. 10

    Repeat the layering two more times to make three layers. Finish with a final layer of lasagna sheets, the remaining béchamel, the remaining mozzarella, and the remaining 50 g (1.8 oz) Parmesan.

11. 11

    Cover the dish with foil and bake for 30 minutes at 190 °C / 375 °F. Remove the foil and bake 15 to 20 minutes more, until the top is golden and bubbling.

12. 12

    Let the lasagna rest for 10 minutes before slicing and serving so the layers can set properly.