Classic Lasagna with Turkey

Preheat the oven to 200°C (approximately 400°F).

Soak the mushrooms for 15 minutes in lukewarm water. Drain and finely chop. Reserve the soaking liquid.

Peel and finely chop the carrot, onion, and garlic. Heat the oil, and sauté the vegetables.

Brown the ground meat until cooked through. Stir in the mushrooms and cook briefly. Add the cognac, bring to a boil, and let evaporate. Add the mushroom soaking liquid and half of the chicken stock. Stir in the tomatoe paste, season with salt and pepper, cover, and simmer gently for 40 minutes. Add more chicken stock if necessary.

Uncover, stir in the milk, and simmer the sauce for an additional 10 minutes. Stir in the butter, and season with the nutmeg, cinnamon, and salt.

Melt the butter for the béchamel. Add the flour, stir, and sauté. Geradually incorporate the milk, constantly stirring. Bring to a boil, cook for 1 minute, then remove from the heat. Season to taste with salt and pepper.

Butter a deep baking dish, then line the bottom with lasagna sheets. Top with a few spoonfuls of the meat mixture, and then 1-2 tablespoons of the béchamel. Repeat the layers, finishing with a layer of pasta and then the béchamel. Dot the surface with butter.