Turkey lasagna 🦃

Put two spoonfuls of oil in a frying pan and fry two cloves of garlic. Just before adding the diced onion, fry the garlic with a spoonful of paprika, without burning it and poach the onion with the garlic. I personally add in this step a chopped cayenne, I like the slight picantillo that it gives.

Chop the rest of the vegetables and add them to the pan and cook over medium heat for about 5 minutes.

Add the turkey in small pieces, sized according to preference, basil, oregano and salt to taste. Stir and sauté for 5 more minutes.

Add the crushed tomato and let it all cook together while you prepare the béchamel sauce.

For the béchamel sauce: heat oil in a saucepan (about 10ml) and add the oat flour. Stir well until toasted and add the hot milk to prevent clumps from forming, stirring continuously over low heat. Season with salt and pepper and add nutmeg to taste (optional).

Now all that remains is to assemble your lasagna in layers, adding the bechamel sauce and cheese to taste in the last one. I used mozzarella and parmesan.

With these quantities I got two beautiful lasagnas, with 4 layers each. Enjoy!