This lasagna may be prepared in advance and stored in a refrigerator for 24 to 48 hours before baking.
This dish freezes and can even be put into the oven directly from the freezer. In this case, increase the cooking time by about 30 minutes. You can double or triple this recipe for some home-cooked meals ready in the freezer.
You can freeze individual portions of this lasagna to make it easier for you to pack lunches for school or the office.
Warms up in the microwave.
Thanks to our family of organic products, you can make a completely organic version of this recipe. Just use the same amounts and substitute the milk and butter for products from our organic line.
Per 300g serving
498 kcal Energy
Place a rack in the centre of the oven. Preheat oven to 350 °F.
In a saucepan of boiling salted water, cook pasta according to the instructions on the box. Rinse under cold water and lightly oil. Set aside.
In a large non-stick skillet, brown the turkey in half the oil. Add salt and pepper. Set aside in a bowl.
In the same skillet, brown the leek in the remaining oil. Add garlic and cook for 1 minute more. Add spinach and cook for about 2 minutes, stirring the mixture. Set aside.
In a saucepan, melt the butter. Add flour and cook for 1 minute over medium heat, stirring the mixture. Add milk and bring to a boil, stirring with a whisk. Simmer gently for about 5 minutes. Remove from heat.
Stir in the Parmigiano Reggiano cheese. Set aside 2 cups of the béchamel sauce. Next, add the rest of the ground turkey. Mix well.
In a 13" x 9" baking dish, spread half of the ground turkey. Cover with a layer of pasta. Spread half of the leek and spinach mixture. Sprinkle about ½ cup of cheese. Pour ½ cup of the béchamel sauce. Cover with a layer of pasta. Add the remaining meat mixture. Cover with a layer of pasta. Add the remaining leek and spinach mixture, ½ cup of cheese and ½ cup of béchamel sauce. Cover with a layer of pasta. Spread the rest of the béchamel sauce. Cover with the remaining Gruyere cheese.
Bake about 45 minutes or until the cheese is golden brown. Let stand 15 minutes before serving.
Science et Fourchette
Nutrition expert Annie Ferland takes to her blog, Science et Fourchette, to share recipes that are as delicious as they are nutritious.