Mac and Cheese Turkey Lasagna

A combination of mac and cheese with turkey lasagna sauce. A rich and super delicious meal that is suitable for any dinner or holiday table.

5 from 1 vote

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American, Italian

Keyword: Béchamel Sauce, Cheese Sauce, Lasagna, Mac & Cheese, Mac & Cheese Lasagna, Pasta, Quarantine Comfort Food, Turkey Lasagna, Turkey Meat Sauce

Prep Time: 15

Cook Time: 1

Resting Time:: 15

Total Time: 1 30

Servings: People

Calories: 942kcal

Author: Yasmin Jackson

3 cups penne pasta
water and salt for cooking the pasta (I usually use 4 to 5 quarts water with 1 tablespoon salt)

2 cups milk (I use carnation) or whole milk
1/4 cup all purpose flour
1 tablespoon roasted garlic or 1/2 tablespoon freshly crushed garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cups freshly shredded cheddar cheese (I use yellow cheddar)
1 cup freshly shredded white cheddar cheese (I used Kerigold reserve white cheddar).

1 pounds fresh mozzarella shredded or tear into chunks. You can use up to 1 1/2 pounds depending on how cheesy you want it)
1/2 cup grated white reserved cheddar cheese (for topping off the lasagna). Or use grated parmesan.

Get Recipe Ingredients

In a 5 quart dutch oven, heat the olive oil over medium heat.
Add the shallots and saute 2 minutes.
Add the herbs and garlic. Stir. Saute 30 to 60 seconds.
Add the ground turkey. Stir and use the spoon to break up the ground meat to prevent lumps.
Cook the meat until it is no longer pink. About 4 to 5 minutes.
Add the salt, black pepper and paprika. Stir and cook 30 seconds.
Add the marinara sauce. Stir. Bring to a boil. Cover. Lower the heat and simmer for 15 to 20 minutes. Turn off the stove.

Add the milk, cold or room temperature, to a 5 quart dutch oven.
Add the flour. Whisk until desolved.
Turn on the stove. Use medium heat.
Use a whisk to stir in the garlic, nutmeg, salt and black pepper.
Bring to a boil. Reduce heat and simmer 2 to 3 minutes.
Turn off the heat. Use the whisk to stir in the shredded cheddar yellow and white cheeses.
Stir until cheeses melt and sauce is smooth.

Bring a large pot of salted water to a boil.
Note: I use 1 tablespoon salt with 4 to 5 quarts of water. The pasta will not be salty since the water is discarded.
Cook the pasta 4 to 5 minutes less than the al dente directions.
Note: The pasta sauce is used in place of lasagna noodles so you need it to be firm and it will continue to cook during the baking process.
Drain the pasta and stir it into the cheese sauce.

Place a large enough oven proof dish on a sheet pan.
Note: I used an 8 quart baking dish with a three inch depth.
Use a spoon or ladle to spread 1/4 of the meat sauce on the bottom of the bowl.
Note: I use a ladle to pour in 1 ladle of sauce.
Spread 1/3 of the mac and cheese pasta sauce over the meat sauce.
Sprinkle 1/3 of the mozzarella cheese on top of the mac and cheese pasta.
Continue the layering with two additional layers... meat sauce, mac and cheese pasta, mozzarella. Ending with mozzarella cheese and top off by sprinkling the grated white cheese (or Parmesan cheese).
Note: You should have three layers.
Bake 30 to 35 minutes until nice and bubbly and cheese is lightly brownish.
Allow to cool 15 to 20 minutes before cutting.
Plate and serve. Enjoy!

The mac and cheese pasta was used instead of lasagna noodles.