Lasagna noodles saved dinner, once again. Hidden in the bowels in the cupboard, they’ve come to the rescue many times before, paired with unexpected partners like beans, goat cheese and butternut squash.
This time around, I used ground turkey, spinach and crushed tomatoes for the bolognese; and yogurt and almond milk to make a bechamel sauce, inspired by this eHow recipe. The sleeper hit? Cinnamon…
Turkey Lasagna with Yogurt Bechamel
In a large pan, sauté 1 chopped onion in 4 tbsp butter. Add fresh spinach by handfuls, and simmer on low.
In a separate nonstick pan, brown ground turkey. Add 1/4 tsp each of cinnamon and pepper; and 2 cans crushed/diced tomatoes. Reduce heat and bring to simmer. Add 1 cup almond milk and 1 tsp salt.
Combine turkey with spinach, simmer on low.
Meanwhile prep yogurt béchamel sauce:
In a sauce pan over medium heat, whisk together 4 tbsp olive oil and 4 tbsp white flour. Stir constantly until the mixture starts to bubble and turn a light golden color. Turn off heat.
Mix in 2 cups cold almond milk and 1 cup of yogurt. Stir constantly and turn a medium-high heat until the mixture starts to boil.
Add 1/3 cup of grated Gruyere cheese and 1/3 cup of Parmesan. Add 1/2 teaspoon of salt, and a sprinkling of nutmeg and black pepper. Mix together until melted and remove from heat.
For the layering, I used no-bake lasagna noodles, in the following order:
Bolognese
Parmesan
Béchamel
Noodles
Bolognese
Parmesan
Béchamel
Noodles
Bolognese
Parmesan
Béchamel
Noodles
Béchamel
Parmesan
Bake covered with foil at 375 degrees for 30 minutes. Enjoy the smell of cinnamon throughout the house, and every time you heat up the leftovers!
