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Annabel Karmel
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Turkey Lasagne

Turkey mince is a healthier and lighter choice of mince. This is a great recipe to use up the leftover turkey from Christmas or Sunday lunch.

Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 6-8 portions
Suitable for Freezing
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Ingredients
2 tablespoons olive oil
2 onions, chopped
500g minced turkey or chicken
2 cloves garlic, crushed
2 x 400g tin chopped tomatoes
300mls chicken stock
2 tablespoons sun dried tomato paste
1 tablespoon oregano, chopped
1 tablespoon thyme, chopped
pinch sugar

150 fresh lasagne sheets ( 6 small)
250g mascarpone cheese
2225g mature cheddar, grated
Method
  1. Pre heat the oven to 180 Fan.
  2. Heat the oil in a deep frying pan. Add the onions and fry for 3-4 minutes, Add the mince and brown with the onions. Add the garlic and fry for 10 seconds. Add the tomatoes, stock, sun dried tom paste, herbs and sugar. Season and bring up to the boil. Cover and simmer for 30 minutes.
  3. Put the mascarpone into a small saucepan. Heat until runny.
  4. Spoon 1/3 of the turkey sauce into the base of an ovenproof dish, Sprinkle over 1/4 cheese and 2 sheets of lasagne. Spoon another 1/3 of sauce on top and a 1/4 of the cheese. Top with another 2 sheets of lasagne. Spoon the final layer of turkey sauce on top, 1/4 cheese and the two remaining sheets of lasagne.
  5. Pour over all of the mascarpone and sprinkle with the remaining 1/4 of cheddar cheese.
  6. Bake in the oven for 35 minutes until golden and bubbling and the the lasagne is soft in the centre.

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