| Locky's Lasagna Recipe
I make this for Lenny a lot, but I usually only put spinach in half of the dish because he doesn't like it when vegetables touch the food he's eating...  Bechamel Sauce Ingredients:
Instructions: Preheat oven to 375 degrees F Bechamel Sauce: In a 2 quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Sitr until well combined and check for seasoning. Set aside.  In a saute pan, heat the pan and add the ground turkey or beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from head and drain any excess fat. Set aside. In a medium size bowl, thouroughly mix the ricotta and eggs. Season with salt and pepper, set aside. Into the bottom of a 13 by 9- inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of past ahseets and spread all the ground turkey on top. Sprinkle 1/2 the mozz cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with the remaining bechamel, mozzarella and parmesan cheeses. Place lasagna on the middle rack of the oven and cover with aluminum foil. Bake for 30 minutes. I usually make it a day ahead and cook it for 45 minutes before serving. Or you could just take off the aluminum foil and bake for another 30 minutes and serve. Enjoy!
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