This cozy, layered turkey lasagna is comfort food with a refined twist — tender turkey simmered in broth, smoky bacon, and a hint of fresh herbs all wrapped in creamy béchamel. It’s a lighter take on a classic Italian favorite, perfect for when you crave something rich yet not too heavy. The flavors come together beautifully for a dish that’s both weeknight-easy and dinner-party-worthy.
Ingredients
10 oz (about 2 cups) diced turkey breast
1 ¾ cups chicken broth
1 small onion, finely chopped
3 ½ oz chicken livers, diced (optional but adds depth)
2 oz smoked bacon, finely chopped
1 egg yolk
1 teaspoon dried oregano
¼ cup chopped chives or scallions
9–12 lasagna noodles (no-boil type)
1 ¼ cups béchamel sauce (or use a store-bought white sauce)
¼ cup grated Emmental or Swiss cheese
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Instructions:
In a saucepan, bring the chicken broth to a gentle boil. Add the diced turkey and cook for about 4 minutes. Drain and reserve the broth.
In a skillet, heat olive oil and sauté the chopped onion with the bacon until golden. Add the turkey and chicken livers, and cook until lightly browned.
Remove from heat and let cool slightly. Stir in the egg yolk, oregano, chives, salt, and pepper. Mix until smooth.
Thin the mixture with a few spoonfuls of the reserved broth.
Grease a baking dish and layer with lasagna noodles, then spread some of the turkey filling and a bit of béchamel. Repeat until all ingredients are used, finishing with noodles and a final layer of sauce.
Sprinkle the top with grated cheese and bake at 400°F (200°C) for about 30 minutes, until golden and bubbling.
Garnish with extra chives before serving.
