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Mary Berry Turkey Lasagne

Mary Berry Turkey Lasagne - recipe card
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A comforting British-style lasagne featuring lean ground turkey in a rich tomato sauce, layered with creamy béchamel and tender pasta sheets. Baked until golden and bubbly, this hearty main course offers a lighter alternative to traditional beef lasagne without sacrificing flavor or texture.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 pound ground turkey (93% lean)
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 8 to 9 no-boil lasagne sheets (about 8 ounces)
  • 1 cup shredded low-moisture mozzarella (4 ounces)
  • 1/2 cup grated Parmesan cheese (2 ounces)

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrot, and celery and cook, stirring occasionally, until softened and lightly browned, about 6 to 8 minutes. This soffritto forms the aromatic base of the sauce, adding sweetness and depth.
  2. Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook until no longer pink, about 5 to 7 minutes. Do not over-stir; allow the meat to brown slightly for better flavor. Drain off any excess fat if needed.
  3. Stir in the crushed tomatoes, tomato paste, oregano, basil, 1/2 teaspoon of the salt, and the black pepper. Reduce heat to low and simmer the sauce uncovered for 15 minutes, stirring occasionally, until thickened. Taste and adjust seasoning with additional salt and pepper. Set aside.
  4. While the sauce simmers, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is smooth and pale golden. This roux eliminates the raw flour taste.
  5. Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Remove from heat and stir in the nutmeg and remaining 1/4 teaspoon salt. Season with a pinch of pepper. Cover and set aside.
  6. Preheat the oven to 375°F / 190°C. Spread a thin layer of the meat sauce (about 1/2 cup) over the bottom of a 9-by-13-inch baking dish. This prevents the lasagne sheets from sticking and adds moisture to the base.
  7. Place a layer of lasagne sheets over the sauce, breaking pieces to fit as needed. Avoid overlapping more than 1/4 inch to ensure even cooking. Spread one-third of the remaining meat sauce over the pasta, then dollop and spread one-third of the béchamel on top.
  8. Repeat the layering: pasta, meat sauce, béchamel, for two more layers, ending with a final layer of béchamel. Do not top with meat sauce at the end—the béchamel on top creates a creamy, golden crust.
  9. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. The Parmesan adds a salty, nutty crust while the mozzarella melts into a gooey, stretchy layer that holds the lasagne together.
  10. Place the dish on a baking sheet to catch any drips and bake uncovered for 30 minutes. The top should be bubbling and deep golden brown. If the cheese browns too quickly, tent loosely with foil after 20 minutes.
  11. Let the lasagne rest on a wire rack for at least 10 minutes before slicing. This allows the layers to set so the lasagne holds its shape when served. Cutting too early will cause it to slide apart. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and cover with a damp paper towel; microwave on high in 30-second bursts until hot, about 2 minutes total. For crispier edges, reheat in a 350°F / 175°C oven for 15 minutes. To freeze, assemble the lasagne completely in a freezer-safe dish but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 to 15 minutes to the baking time.

Nutrition

Keywords: Mary Berry turkey lasagne, turkey lasagne recipe, British lasagne, ground turkey pasta bake, creamy turkey lasagne, easy weeknight lasagne, no-boil lasagne, turkey béchamel bake, lasagne al forno, comfort food dinner

Find it online: https://maryberrycooks.co.uk/mary-berry-turkey-lasagne/