|Vegetable oil||2 Tablespoon|
|Ground turkey/Ground veal||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Box)|
|Dried basil/Mixed herbs||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Butter||2 Ounce (4 Tablespoons)|
|All purpose flour||4 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Spinach/Egg lasagne noodles, about 12 standard-sized noodles||12 Ounce|
|Ricotta cheese||4 Ounce (1 Cup)|
|Grated mozzarella cheese||12 Ounce (3 Cups)|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
To make the filling, heat the oil in a large skillet.
Add the turkey and onion and cook over moderate heat for about 8 minutes until the meat loses its pink color.
Add the garlic and continue to cook for about 2 minutes until the meat is cooked through and the onion is softened.
Spoon off any excess fat.
Add the wine to the skillet and cook over high heat until most of the liquid has evaporated.
Add the drained spinach and season the mixture with the basil, salt and pepper.
Set the filling aside.To make the sauce, heat the butter in a moderate saucepan.
Stir in the flour and cook, stirring, over moderate heat for 2 minutes.
Gradually whisk in the chicken broth and milk.
Bring to the boil, reduce the heat to moderate and cook, stirring, for 1 minute until smooth and thickened.
Season with salt, pepper and nutmeg.
Bring a large pot of water to the boil for the pasta.
Add salt and cook the lasagne noodles at a rapid boil for about 10 minutes until al dente.
Drain in a colander, refresh under cold water and drain again.
Lightly butter a 9-by-13-inch pan.
Spoon a little of the sauce into the pan, tilting it to coat the bottom.
Begin the layering, first with three or four of the lasagne noodles, then with half the meat-spinach mixture.
Dot with half the ricotta and about a third of the mozzarella.
Repeat the process with a second layer.
The top should be a layer of noodles, the last of the sauce and a sprinkling of the last of the mozzarella and the Parmesan.
Heat the oven to 375 degrees.
Bake the lasagne uncovered for 30 to 45 minutes until it is heated all the way through and the top is glazed a light brown.
Serve cut into wedges.