Turkey Lasagna

1 package fresh lasagna noodles from refrigerator section of the store

For the bechamel sauce:
2 tablespoons butter
2 tablespoons flower
2 cups hot milk
1/2 teaspoon salt
freshly ground pepper
pinch nutmeg

1 recipe meat sauce made with ground white turkey meat (see previous post)
1 cup shredded mozzarella cheese

Prepare bechamel sauce by melting the butter in a saucepan over medium heat. Add flour and cook, stirring, until a light paste forms. Whisk in the milk and cook, stirring, until the mixture coats the back of a spoon. Season with salt, pepper and nutmeg.

Spread a 1/4-inch layer of bechamel sauce at the bottom of a 13x9 inch baking dish. Arrange one layer of lasagna pasta on top. Spread a 3/4-inch layer of meat sauce on top and drizzle all over with bechamel sauce and sprinkle 1/3 cup of mozzarella cheese. Top with another layer of lasagna pasta. Repeat with another layer of fillings as above. Top with a final layer of pasta and sprinkle the last of the cheese. Cover with foil and bake at a 350 degree oven for 45 minutes until pasta is cooked through and the cheese melts. Remove the foil during the last 10 minutes of cooking.

Serve with a simple green salad.

Extra bechamel sauce is a blessing. Save it for home-made mac and cheese (add your favorite cheese to it while warm, and your favorite cooked pasta).