Turkey Lasagne

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Turkey Lasagne

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Turkey mince is the healthier alternative to beef mince. It’s lower in fat, cholesterol and calories – bonus!

Ingredients

  • 2 tbsp olive oil
  • 1 onion, crushed
  • 2 garlic cloves, minced
  • 1 tsp oregano
  • 700g turkey mince
  • 2 tins tomatoes
  • 170g tomato purée
  • Handful chopped fresh flat-leaf parsley, divided
  • Handful chopped fresh basil leaves
  • Salt & Pepper
  • 225g lasagne sheets
  • 425g ricotta cheese
  • 120 creamy goat cheese, crumbled
  • 160g Parmesan, plus extra for sprinkling
  • 1 extra-large egg, lightly beaten
  • 450g fresh mozzarella, thinly sliced

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Heat the olive oil in a large heavy based pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and oregano and cook for 1 more minute. Add the turkey and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, salt and pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  3. Meanwhile, fill a large bowl with hot water. Add the lasagne and allow them to sit in the water for 20 minutes. Drain.
  4. In a medium bowl, combine the ricotta, goat cheese, 160g of Parmesan, the egg, the remaining 2 tablespoons of parsley, salt and pepper. Set aside.
  5. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with the extra of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
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