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1
Begin by cooking the lasagna noodles according to package instructions.
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2
Drain and set aside.
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3
In a large skillet or pot over medium heat, brown ground turkey and turkey sausage.
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4
When browned, season with salt and pepper.
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5
Add pasta sauce and simmer on low until ready to assemble lasagna.
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6
Mix ricotta, egg, 1 1/2 cups Parmesan, and parsley in a bowl.
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7
Set aside.
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8
For the bechamel sauce, in a small saucepan over medium heat, melt butter.
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9
Add flour and whisk together, cooking until it becomes a light-colored paste.
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10
Add milk and continue to whisk until thickened.
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11
Sprinkle in nutmeg and mix well.
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12
Remove from heat.
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13
Preheat oven to 350 degrees F.
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14
Assemble the lasagna by putting a small amount of the bechamel sauce on the bottom of a greased 13 x 9 pan.
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15
Lay out enough lasagna noodles to cover the pan.
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16
Spread 2/3 of the meat mixture over the noodles.
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17
Add another layer of noodles.
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18
Spread ricotta mixture over those noodles, then place slices of fresh mozzarella on top.
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19
Top with a final layer of noodles and cover with remaining meat mixture.
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20
Pour remaining bechamel over meat mixture, spreading it out to the edges of the pan.
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21
Sprinkle remaining 1/2 cup Parmesan on top of the lasagna.
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22
Cover with aluminum foil and bake at 350 degrees F for 30 minutes.
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23
Remove foil and bake for an additional 15 minutes.
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24
Remove from oven.
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25
Let it sit 10 minutes before cutting.
