We have been in deep hibernation lately with all the snow and ice and consistently cold weather on the East Coast. Lasagna is one of the best winter comfort foods. I talked to Claudia just before I made it and she suggested adding a garlic Bechamel sauce. The sauce really gave it a richness and flavor that made it better than usual. Funny, she made lasagna the same time I did, and served it to Ricardo the nurse who is taking care of our father. Maybe it’s not common in Mexico, because he said he felt like Garfield the cat!

Each tray serves 6-8 , ready in 1 hour

Preheat oven to 375 degrees
2 tbsp olive oil
1 medium onion coarsely chopped
1 medium red, orange or yellow pepper diced
6 cloves pressed garlic (3 for the Bechamel sauce)
1 pound ground turkey meat
1 32 ounce jar of tomato sauce
½ tsp dried oregano
¼ tsp red pepper flakes
salt and pepper to taste
4 tbsp chopped fresh parsley
12 pre-cooked lasagna noodles
16 ounces ricotta cheese
1 egg
3/4 pound mozzarella cheese, shredded

Bechamel Sauce

3 tbsp butter
3 tbsp flour
1 cup of milk
salt and pepper to taste

Coat bottom of a Dutch oven with olive oil. Over medium heat, add the onion and pepper, and cook, stirring occasionally, until they are soft. Break up the ground turkey, and add it to the pot, stirring until meat is cooked, about 10 minutes. Add the tomato sauce, garlic, oregano, red pepper flakes, salt and pepper and half of the parsley. Lower heat to a simmer, and cover, stirring occasionally.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley.

While the meat sauce is cooking, make the Bechamel sauce. Melt butter in a small pot, over a low flame. Once melted, add the flour and and stir until smooth. Add the pressed garlic, milk, and salt and pepper, and whisk until the sauce thickens. Remove from heat.

Spread 1 cup of meat sauce in the bottom of 2 8x8 inch baking dishes. Arrange a layer of 3 noodles over the meat sauce. Evenly spread half of the ricotta cheese mixture over the noodles, and top with 1/2 of shredded mozzarella cheese, more meat sauce (do not use all of it) and the Bechamel sauce. Add another layer of noodles. Spoon remaining ricotta, mozzarella and meat sauce on top of noodles. Cover with foil and bake for 25 minutes. Remove foil, and bake another 20- 25 minutes, until cheese on top is melted. Cool 10-15 minutes, until ready to serve!