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1
For bechamel sauce, heat milk in a microwave-safe bowl for 1-2 minutes or until hot.
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2
Melt butter in a medium size sauce pot over medium heat.
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3
When butter is melted add in flour and stir constantly until there is no more flour smell.
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4
Stir in hot milk and continue stirring until sauce thickens or coats back of wooden spoon.
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5
Season with kosher salt and nutmeg.
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6
Set aside and keep warm.
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7
For turkey filling, in a large skillet or saute pan, add 3 tablespoons of oil over medium high heat.
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8
When oil is hot or glistening add in chopped onions and cook until translucent.
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9
Season with kosher salt and freshly ground black pepper.
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10
Add in garlic and carrots.
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11
Cook for 2 minutes or until fragrant.
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12
Add in ground turkey and break apart with wooden spoon.
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13
Cook for 5 minutes or until turkey is done.
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14
Season with kosher salt and freshly ground black pepper.
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15
Add in thyme, oregano, and chopped artichokes.
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16
Cook for 3 minutes or until warmed through.
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17
Take off heat.
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18
Preheat oven to 350 degrees F.
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19
Grease a 9x13 baking pan.
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20
Put a small amount of turkey mixture to lightly cover the bottom of the baking pan.
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21
Assemble each layer in this order: lasagna noodles, bechamel sauce, turkey mixture, dollops of ricotta cheese, grated parmesan cheese, and grated mozzarella cheese.
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22
Repeat with remaining noodles and ingredients.
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23
End with a top layer of grated parmesan cheese and mozzarella cheese.
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24
Cover with foil and bake in oven for 40-45 minutes.
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25
Carefully uncover lasagna and continue baking for another 10 minutes or until cheese has browned.
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26
Remove from oven and let rest for 10 minutes before cutting.
