Julie Knott

Trevor’s British Lasagna

Lasagna! A traditionally Italian dish loved by millions, and one that can be made a million different ways! How it is made has changed sightly over the years, and from country to country. Today, in the US, it’s typically made using a combination of cheeses, pasta and meat/veggies. But, if you’re my British husband, you make it using a béchamel sauce (white cheese sauce). No ricotta. No mozzarella. No Parmesan!

Now, I know this might sound a bit strange, but trust me – it’s delicious! I’ve grown to love this version so much! It’s creamy, but not in an overly cheesy way. it can be made with meat, or without! With veggies, or without! It can be changed to however you want to make it!

The best part? It will always feed a crowd!! That is truly my favorite part!

But, if you’re still looking for a more traditional lasagna, I have lots of those as well:

What’s your favorite lasagna recipe? I’d love to know in the comments below! Happy cooking!

Trevor's British Lasagna

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 lb. ground turkey
  • 1 small yellow squash, sliced
  • 1 small zucchini, sliced
  • 28oz jar of marinara sauce
  • Salt and pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 block sharp cheddar cheese, shredded
  • No-bake lasagna noodles

Directions

  1. Preheat oven to 350 degrees.
  2. In a large pan, heat olive oil. Once warm, add onion and cook until just softened, about 3-4 minutes. Add garlic and stir for 30 seconds, or until fragrant. Mix in ground turkey. When turkey is about half way cooked, add in yellow squash and zucchini.
  3. Once turkey is cooked all the way through and the vegetables have softened, stir in marinara sauce. Season with salt and pepper, and turn off heat.
  4. While the meat and veggie mix cools slightly, make the cheese sauce: in a medium sauce pan, melt butter. Once melted, stir in flour and whisk until combined, about 1 minute. Slowly, add in the milk and whisk continuously until combined. Mix in the shredded cheese by the handful, and then remove from heat.
  5. In a large 9×13 baking dish, add 1/3 the meat and veggie mix. Then, add 3 lasagna noodles. Add 1/3 of the cheese sauce and then repeat 2 more times.
  6. Cover with foil and bake for 25-30 minutes. Uncover and bake for 5-10 minutes more.
  7. Let cool before slicing – the longer it sits, the more it will set and won’t be runny. Enjoy!

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